This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #StouffersHoliday #CollectiveBias
Savory vegan green beans and mushrooms are baked in a tangy sauce and topped with vegan parmesan cheese, toasted almonds, and a balsamic drizzle. It's a super simple side dish that goes perfectly with any meal!
This roasted vegan green bean and mushroom almondine side dish is extremely flavorful and easy to make in just 25 minutes! There's a lot of texture in the dish with the tender green beans, meaty mushrooms, silky smooth balsamic sauce, and crunchy roasted almonds. It's a delicious combination that makes a great side dish to serve with dinner that everyone will love!
Balsamic glaze is one of my favorite flavors to cook with, it adds so much flavor to the vegetables! You can use it as a garnish, or mix it with pearl couscous, or mash it with savory sweet potatoes.
Step by Step Instructions
First, roast the sliced almonds on a tray until they're lightly browned.
Transfer the almonds to a small bowl so you can use the same tray for the vegetables. Trim the ends of the green beans and slice the mushrooms. Add the vegetables to a parchment-lined tray.
Whisk together olive oil, balsamic vinegar, garlic powder, onion powder, salt, and pepper in a small bowl and pour it over the vegetables. Toss to coat and bake until tender. Transfer the roasted vegetables to a platter and garnish with roasted almonds, shaved vegan parmesan, and a drizzle of balsamic glaze.
Serving Suggestions
These roasted vegan green beans and mushrooms are a delicious side dish with any of the following main courses:
How to Store It
Store the vegan green beans and mushrooms in an airtight container in the fridge for up to 4-5 days. This dish is best enjoyed fresh. If you freeze leftovers, the green beans will be too soft once defrosted and reheated. If you need to freeze the vegetables, I would defrost them and add them to a vegetable soup because you won't be able to tell if the green beans are a little soft.
Substitutions & FAQ
- Mushroom Substitute: If you're not a fan of mushrooms, you could use artichoke hearts, cherry tomatoes, or sliced bell peppers.
- Mushroom Varieties: I used cremini mushrooms because they're affordable and taste great. You could also use white button mushrooms, thick slices of portobello mushrooms, shiitake mushrooms, or a mix of wild mushrooms.
- Almond Substitutions: Pumpkin seeds, walnuts, pecans, or cashews can be used instead of sliced almonds.
- What is a substitute for green beans?: Instead of green beans, you can use asparagus if you need a substitute.
- Where can I buy vegan parmesan cheese? I used a wedge of Violife parmesan cheese to grate over the green beans. I found this brand of dairy-free cheese at Whole Foods. If you can't find this brand, you could also use homemade vegan parm.
Success Tips
- When you're roasting the sliced almonds, keep a close eye on them because they can burn quickly. Once you can smell the almonds roasting, that's a good sign that they're almost done.
- Use balsamic vinegar in the sauce to roast the vegetables, but save the balsamic glaze to use as a garnish to drive home the tangy balsamic flavor.
- Store leftovers in the fridge for up to 4-5 days.
Want More Mushroom Recipes?
Balsamic Kale Mushroom Couscous
Balsamic Green Bean and Mushroom Almondine
Ingredients
- ¼ cup sliced almonds
- 1 lb green beans trimmed
- 8 oz cremini mushrooms sliced
- 1 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp vegan parmesan cheese (I used Violife parmesan)
- 2 tbsp balsamic glaze
Instructions
- Preheat the oven to 350 degrees.
- Arrange the sliced almonds on a parchment-lined tray and bake for 3-4 minutes or until lightly browned. Transfer the almonds to a small bowl so you can use the same pan for the green beans and mushrooms.
- When the almonds are done, increase the oven heat to 400 degrees. Arrange the sliced mushrooms and trimmed green beans on the tray.
- Whisk together 1 tbsp olive oil, 1 tbsp balsamic vinegar, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp salt, and ¼ tsp black pepper in a small bowl. Pour the sauce over the tray of green beans and mushrooms. Use a large spoon to toss the vegetables in the sauce.
- Bake for 10-15 minutes, stirring halfway through. Remove the tray from the oven and transfer the beans to a medium serving dish. Garnish with sliced almonds, 2 tbsp vegan parmesan cheese, and a drizzle of balsamic glaze over the vegetables.
Notes
- When you're roasting the sliced almonds, keep a close eye on them because they can burn quickly. Once you can smell the almonds roasting, that's a good sign that they're almost done.
- Use balsamic vinegar in the sauce to roast the vegetables, but save the balsamic glaze to use as a garnish to drive home the tangy balsamic flavor.
- Store leftovers in the fridge for up to 4-5 days.
