Description

Southern style green beans and potatoes are super easy and full of flavor. Cooked in savory broth, finished with plant-based crispy crumbles and rich, creamy butter.

Ingredients

Scale

6 slices plant-based savory protein strips (cut into 1/2 inch pieces)
1 medium yellow onion (diced, about 1 cup)
3 cloves garlic (minced)
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
1 1/2 pounds baby potatoes (quartered)
1 pound green beans (washed with ends trimmed)
4 Tablespoons unsalted butter (divided)
4 cups vegetable broth

Instructions

Step: Lightly spray the bottom of a large dutch oven with cooking spray, then spread the plant-based protein strips over the bottom of the pot in an even layer.
Step: Turn the heat to medium and cook the strips until crispy (about 8-10 minutes). Remove from the pot using a slotted spoon.
Step: Add the diced onion to the pot and cook until the onion is soft and translucent (about 5 minutes).
Step: Add the minced garlic and red pepper flakes to the onion and cook until aromatic (30-60 seconds).
Step: Place the trimmed beans and quartered potatoes in the pot, and pour in the vegetable broth. Add half of the cooked strips and 2 Tablespoons of butter. Stir to mix.
Step: Cover with a fitted lid and turn the heat up to bring to just a boil. Once boiling, reduce the heat to medium-low. Keep covered and simmer until the beans are tender and the potatoes are fork tender (about 25-30 minutes).
Step: Reserve 1/4 cup of the broth, then carefully drain the remaining broth, leaving the green beans and potatoes in the pot.
Step: Add the remaining 2 Tablespoons of butter, the reserved strips, salt, pepper, and the reserved broth to the pot. Gently toss the beans and potatoes to coat in butter and seasonings. Transfer to a serving dish and serve.

Notes

Using vegetable broth ensures a deep, savory profile while keeping the recipe suitable for all dietary preferences. Ensure the plant-based protein strips are crispy to provide the best texture contrast.

Prep Time: PT15M
Cook Time: PT33M
Category: Side Dishes
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe
Calories: 215 kcal
Sugar: 4.6 g
Sodium: 650 mg
Fat: 11.2 g
Saturated Fat: 6 g
Unsaturated Fat: 4.2 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 5.5 g
Protein: 8 g
Cholesterol: 30 mg

Keywords: green beans, potatoes, side dish, southern style, vegetable, dinner