Keto, vegan Roasted Green Beans Recipe made with fresh green beans and mushrooms roasted in the oven. Mixed with a spicy tahini dressing.
Disclosure: I made this green beans recipe for Jenny Melrose’s Blog. Reprinted here on my blog with permission.
There is something very special about eating green beans. No matter what time of the day or month, I can eat green beans when put in front of me
Add tahini to green beans and I am in food heaven!
Tips for making it
- Roast the green beans and mushrooms separately. Their cook time will be different, depending on the thickness of your mushroom slices.
- Slice the mushrooms about the thickness of two quarters.
- To make ahead these green beans and mushrooms, you can roast them before hand. However, don’t mix in the lemon tahini sauce until you are ready to eat.
- These oven roasted green beans and mushrooms can be served as a side dish or eaten as a light lunch.
- The lemon tahini dressing is easy to make, so, you can even make it the night before
- Only add water to the tahini mixture if the tahini is thick in consistency. Otherwise, the tahini sauce mixture will be too thin to coat the green beans
- Put a twist on these green beans by adding this caramelized onions and mushrooms recipe by Two Cloves Kitchen. It makes the whole recipe taste so delicious!
Why I love this recipe
A little more than 2 years ago, I talked to Jenny Melrose about creating a recipe for her blog. She was delighted that I would bring a vegan recipe to her blog.
My challenge was to create a recipe that would appeal to people of all diets. She has a diverse group of readers, so, I was happy to create a recipe for all.
Green beans are universally loved, so, I decided to make them the focus of my recipe. So, I began experimenting with various ingredients to make the perfect recipe
Do you know how many green bean recipes I had to eat until I got the recipe just right?! Far too many to count, but, I am glad I got to experiment. I have fond memories of those few days of trying recipes
I finally settled on tahini dressing to blend the ingredients because it was so unique. I hadn’t seen any recipes before that used tahini with green beans.
All the ingredients came together and the rest was delicious history. Today, these green beans recipe is my favorite side dish to serve with any meal.
If you don’t like green beans, this recipe just might change your mind.
Have you spent time experimenting with green beans? What is your favorite recipe?
Answering common questions
No, I don’t recommend freezing these roasted green beans recipe. That’s because they will be a mushy, watery mess when you thaw them out. Plus, the tahini dressing doesn’t taste well after being thawed.
You can definitely refrigerate the green beans, but, use them up within 2-3 days of making them.
Ideally, you want to freeze the roasted green beans and mushrooms without the dressing. If you feel like you made too much, freeze the extra veggies and then add the lemon dressing to the veggies
Personally, I have never used canned or frozen green beans in my recipes. So, my knee jerk reaction is to say no. If you are apt at using both of these green beans, then, feel free to use them
I don’t think you can get green beans to look like this image below if you were using canned or frozen green beans!
Green beans are a generic term used to refer to “French beans” or “String Beans” or “snap beans”
String beans, in modern day, are now ‘stringless’ because the strings have been removed as they evolved.
Source: Wikipedia and MyRecipes.com
After all my testing, this is what I have discovered. First, preheat oven to 400 degrees. It is the perfect temperature to cook green beans. That temperature is perfect to get crispy green beans
In my older oven, 375° was ideal temperature. I don’t know why that is the case, but it worked. Gas ovens and electric ovens do bake differently, so that could be the reason.
How to reheat roasted green beans?
- Preheat oven to 250° (If you have a small batch leftover, then use the mini toaster oven)
- Spread out the green beans and mushrooms on a baking tray
- Place the baking tray in the oven and bake for about 15 min. The time will depend on how cold they are. It shouldn’t be more than 20 min to reheat in the oven
You can always use grilled portobello mushrooms and cut them into strips to add to this recipe.
Is this vegan & keto friendly?
Yes, roasted green beans is a vegan keto friendly dinner recipe that you will love to make over and over again. It’s packed with good fats and happens to be low carb too.
It’s the perfect vegan keto Thanksgiving side dish. Be sure to use organic ingredients in this recipe.
How to work with mushrooms
For this recipe and any recipe where I use mushrooms, I always wash them a day before I cook them.
The reason for that is because:
- The mud in the mushrooms takes a while to clean. I like to thoroughly clean it before using it any recipe. I like to make sure there is NO water left in the mushrooms before cooking them.
- I like to make sure there is NO water left in the mushrooms before cooking them. Water makes them soggy and messy. I like my mushrooms to be tender crisp when biting into it
Also, the mushroom stems can be used in the recipe or can be removed. If you don’t use the stem, put to use in a vegetable stock recipe. Or, put it into a compost pile
What dressing works best
If a spicy tahini dressing is not your thing, I do have a few other dressing recipes that you can try. Which one is your favorite?
What to serve them
These green beans are perfect side dish to any dinner recipe. They can be served with Greek food, Italian food or good old-fashioned Southern meals
I love serving them with my whole cauliflower recipe, vegan sausage stew and also with my meatball casserole.
They are also perfect to serve at Thanksgiving dinners. Why serve boring roasted green beans, when you can serve these spicy, crunchy green beans?
More recipes you will like
You are in luck because I have quite a few more green beans, mushrooms and tahini recipes for you try. Which one is your favorite?
Simple, quick energy bites made with dates and tahini. It’s the perfect vegan protein snack
Vegan jackfruit barbacoa in a spicy bbq sauce
Roasted cauliflower and orzo mixed with a basil pesto tahini sauce
Green beans and quinoa mixed with a simple orange salad dressing
This is a one pan green beans and potato recipe that works great as a side dish to any meal
A fun way to use peas and mushrooms to make a simple side dish.
Sharing is caring
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Roasted Green Beans Recipe
Ingredients
For the veggies
- 8 oz green beans
- 4 oz brown button mushrooms
- 3 Tbsp extra virgin olive oil divided into 2 equal parts
- 2 tsp salt divided into 2 equal parts
For the tahini dressing
- ¼ cup tahini
- 1 tsp cumin powder
- 1 Tbsp red pepper flakes
- 1 Tbsp dried parsley
- 1 Tbsp dried oregano
- ¼ tsp dried dill
- 2 tsp extra virgin olive oil
- ¼ tsp salt optional
- 1 tsp onion powder
- ½ tsp garlic powder
- 1.5 tsp lemon pepper
- ½ cup water optional, see notes before adding water
For Garnish (optional)
- 1 tsp lemon zest optional
- ¼ tsp red pepper flakes optional
Instructions
- Preheat oven to 400°
- In a mixing bowl, add the mushrooms, salt and oil
- Mix well and spread the mushrooms evenly on one side of the baking tray
- In the same mixing bowl, add the green beans, salt and oil
- Mix well and spread the green beans on the other side of the baking tray
- Place the tray in the oven and cook for 15 minutes
- Remove from the oven and flip the green beans (optional)
- Place tray back in the oven
- Roast for another 10 minutes or until the green beans are wrinkled
- While the green beans are roasting in the oven, prepare the lemon dressing
- Add all the tahini dressing in a bowl and use a whisk to mix it all together
- When the green beans are roasted, remove from the oven and transfer to bowl immediately
- Drizzle the lemon tahini dressing over the green beans and mushrooms
- Mix well, garnish and serve
Video
Notes
- If your tahini is thick in consistency, add water until it can be mixed using a whisk. You don’t need to add more than ½ cup of water
- If you don’t flip the green beans, keep the tray in the oven for 20-25 minutes or until the beans have been cooked
- Roast the green beans and mushrooms separately. Their cook time will be different, depending on the thickness of your mushroom slices.
- Slice the mushrooms about the thickness of two quarters.
- To make ahead these green beans and mushrooms, you can roast them before hand. However, don’t mix in the lemon tahini sauce until you are ready to eat.
- These oven roasted green beans and mushrooms can be served as a side dish or eaten as a light lunch.
- The lemon tahini dressing is easy to make, so, you can even make it the night before
- Only add water to the tahini mixture if the tahini is thick in consistency. Otherwise, the tahini sauce mixture will be too thin to coat the green beans
- Put a twist on these green beans by adding this caramelized onions and mushrooms recipe by Two Cloves Kitchen. It makes the whole recipe taste so delicious!
Lathiya says
Wow, the recipe looks simple yet flavorful. the tahini dressing have all the flavor I love, cumin, garlic powder and more.
Healing Tomato says
Thank you, Lathiya
Linda says
I love green beans. My mom is a green thumb so she always grows her green beans. Never thought of adding tahini to this salad and I can’t wait to give it a try.
Healing Tomato says
Thank you, Linda.
Katie says
THIS is how you get people to eat green beans. Love it!
Healing Tomato says
Thank you, Katie 🙂