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Tahini Garlic Green Beans

January 6, 2014 by Lisa Le 8 Comments

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Crunchy and bright tahini garlic green beans |alimentageuse.com #vegan #green #healthy

I love green beans, but I’m super picky about them. I’ve had gross overcooked mushy green beans… you know. The ones that aren’t even green anymore? They’re like a dead…mushy green colour that’s so unappetizing. I don’t know how people ever eat it. I like my green beans bright and crunchy. It’s my favourite colour: blanched greens. They all get this bright and beautiful. Broccoli, kale, spinach, green peppers, and green beans. Mmm. Plus, with a little creamy kick, these tahini garlic green beans are a great, quick side dish that pop with colour and flavour.

I don’t know what it is about the winter, but I crave the crunch of fresh fruits veggies. The snap of a carrot. The pop of fresh cherry tomatoes. The juicy sweet bite of an apple. Is your mouth watering yet?

The only thing about fresh veggies is that they’re not typical fare for blistery winter months. These days people crave stews, casseroles, soups… although weirdly enough, the fresh veggies are always what call to me this time of the year. These tahini garlic green beans are great for a little warm freshness even in the winter weather.

Stay tuned for more traditional winter foods! They’ll be coming later this week =)

Print Recipe
5 from 1 vote

Tahini Garlic Green Beans

Author: Lisa Le

Ingredients

  • 1 lb green beans trimmed and washed
  • 1 tsp dijon mustard
  • 1 tsp tahini
  • 1 tsp nutritional yeast
  • 1 tbsp water
  • 1/4 tsp garlic powder
  • 1 pinch dried chili flakes
  • 1 pinch sea salt
  • 1 tsp olive oil
  • 1 tsp coconut oil

Instructions

  • First blanch the green beans by boiling them until they turn a bright green (about 1 minute) then shock with a bowl of ice water. Drain and set aside.
  • In a bowl, whisk together the dijon mustard, tahini, nutritional yeast, water, garlic powder, chili flakes, and sea salt until smooth and combined. Set aside.
  • Preheat a large pan over medium with the olive oil and coconut oil. Add the green beans and drizzle the sauce on top. Quickly stir and mix beans until they're coated, cook until the beans are hot and remove from pan immediately (you should be sautéing them for 3-5 minutes or else they'll get overcooked and soggy).
  • Serve immediately, and enjoy!

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Filed Under: Appetizers & Sides, Gluten-Free, Vegan recipes Tagged With: 15 minutes, appetizers, gluten-free, green beans, nutritional yeast, sides, vegan, vegetables

About Lisa Le

Lisa is the thirty-something, nerdy, procrastinating, feminist blogger and photographer behind The Viet Vegan. She loves spicy foods, noodles, and food in bowls.

Reader Interactions

Comments

  1. Sally says

    May 1, 2014 at 5:36 PM

    Love that the title of this dish includes the tahini (as well as lists it as an ingredient) but doesn’t include it in the instructions. I’m assuming the tahini gets mixed in with the sauce but it would be nice if it was specified.

    Reply
    • Lisa Le says

      May 1, 2014 at 5:38 PM

      Whoops! Thanks for mentioning it, must have missed it while writing it.

      Reply
  2. Ida Moser says

    March 10, 2019 at 7:27 PM

    Really great recipe! Thank you!!

    Reply
  3. Alison Goodchild says

    September 6, 2019 at 8:18 PM

    My family all loved this recipe. The sauce was particularly great. I was wondering if you’ve had success using this dijon/tahini/nooch vinaigrette with other vegetables.
    Thanks!

    Reply
    • Lisa Le says

      September 30, 2019 at 12:29 PM

      It’s good for a lot of those super-green type veggies, like broccoli, brussel sprouts, or sauteed leafy greens :)

      Reply
  4. Jeremy says

    March 17, 2020 at 5:45 AM

    That is a great recipe, I am sure this gonna taste as delicious as it looks. I have to give it a try myself. Thanks for sharing.

    Reply
  5. Diana says

    April 6, 2020 at 2:05 PM

    So yummy – love it!

    Reply
  6. Gina says

    February 24, 2024 at 1:46 PM

    5 stars
    Merci mille fois for this recipe. Love it, have made it a lot. It features ingredients we love, but had not put together like this.

    Reply

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