Description
These Southern Style Vegan Green Beans still have that country flavor with the addition of Mushroom Bacon...slow simmered all day long....mmm good eating' !
Ingredients
Scale
Mushroom Bacon
- 8-12 oz Baby Bella Mushrooms ((sliced))
- 1/4 cup Soy Sauce ((low sodium))
- 2 Tbs Maple Syrup
- 2 Tbs Water
- 1 tsp Oregano
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Cumin
- 1/2 tsp Liquid Smoke
- 1/4 tsp Black Pepper
Green Beans
- 1 lg Onion ((diced))
- 2 Tbs Veg Broth or Water ((for sautéing))
- 2 lbs Fresh Green Beans OR...... ((ends snapped off) )
- 2 bags Frozen Green Beans ((10.80z))
- 24 oz Baby Yellow Potatoes (1 bag or about 1 1/2 lbs))
- 2 Cups Veg Broth ((low sodium))
- 2 Cups Water
- Leftover Bacon Marinade
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Black Pepper
- 1/4 tsp Salt
- 1 batch Mushroom Bacon
Instructions
Mushroom Bacon
- Clean and slice mushrooms, and add to a large skillet.
- Whisk remaining marinade ingredients and pour over mushrooms.
- Cook until mushrooms have reduced in size. Drain and save the marinade.
(for added crispness, place the mushrooms under a broiler for a minute or so)
Green Beans
- Rinse the green beans, and snap off both ends, removing any strings.
- In a large soup pan, dice and saute a large onion until softened.
- Add the beans, potatoes, veg broth, water, and any leftover marinade from the bacon.
- Add remaining seasonings, stir and cover.
- Bring beans to a boil, then reduce heat to a simmer. Cook for 1 hour then remove lid.
- Add bacon and stir.
Notes
Original Recipe Date: September 12, 2017