Crunchy garlic and sweet miso green beans - an oil and gluten-free alternative to everybody's Thanksgiving favorite green bean casserole dish
Crunchy garlic and sweet miso green beans
Thanksgiving is probably one of the only holidays where the side dishes are just as much the heart of the meal as the entrées are.
To me, the key to a good Thanksgiving side dish is making each one warmer and heartier than the next.
The question is, can you do that and still make it healthy? Of course you can. Trust me, taking any dish and finding a way to clean it up, make it healthier, but just as good, is literally my thing.
And that’s exactly what I did with this crunchy garlic and sweet miso green bean dish, which I’ll be making this year instead of a traditional green bean casserole.
And you can make it too - with just seven, very basic ingredients. It’s fresh, full of flavor, and contains none of the crap you’ll typically find in Thanksgiving dishes like oil and butter.
Instead, to get all that flavor, without using the traditional, heavier ingredients that I just mentioned, I use veggie broth and sweet miso, which are my go-to’s anytime I want to prepare something healthy but still crave something rich in flavor or creamy in texture.
It doesn’t get any cleaner or healthier than this dish - it’s completely plant-based, and free from any and all oils, gluten and sugar. And, in my opinion, it’s much fresher tasting than its traditional counterpart.
But most importantly, it’s just plain delicious.
Enjoy! And don’t forget to share your favorite ways to prepare this dish in the comments section below.
Crunchy Garlic and Sweet Miso Green Beans
Prep Time: 10 minutes | Cook Time: 20-40 minutes
Ingredients:
2 tbsp of vegetable broth (to coat the pan)
1 tbsp of sweet white miso
1 bag of green beans, ends trimmed
1 tbsp garlic, minced
3 tbsp white quinoa, cooked
2 tsp salt
1/4 cup almonds, finely chopped
Directions
In a small bowl, whisk broth and miso until smooth and evenly blended.
Place a nonstick pan on a medium heat, coat with veggie broth and miso mix and stir in garlic.
Add in green beans and salt, mix well. Reduce to low heat and cover. Stir often, until beans are soft but still crunchy (about 15 minutes).
Remove pan from stovetop, add cooked quinoa to pan and mix well with green beans. Allow to cool for 20 minutes.
Once green beans have cooled down, add almonds to the pan and toss. You should wait until the greens are at least luke warm to avoid the almonds becoming soggy.
Transfer green beans to a bowl and add a pinch of salt to the top layer of the dish. Serve dish while warm.
Note: this recipe can be stored in the fridge, in an air tight container, for approximately 3-5 days.
