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Vegan Green Beans and Potatoes with Corn
Rini
Simple vegan green beans and potatoes recipe made with simple spices. Side dish or perfect lunch meal for vegans, vegetarians and omnivores. Takes 30 min or less
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Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course
Side Dish
Cuisine
American
Servings
3
People
Calories
259
kcal
Ingredients
1x
2x
3x
For the Potatoes
3
potatoes
medium sized, washed and cut into wedges
2
tsp
extra virgin olive oil
1
tsp
salt
For everything else
20
green beans
3
tsp
extra virgin olive oil.
4
cloves
garlic
thinly sliced
1/4
red onion
julienned
1
tsp
salt
1/4
cup
red kidney beans
drained and washed
1/2
cup
corn
1
tsp
black pepper
1/2
tsp
dried parsley
1/2
dried thyme
1
tsp
dried oregano
2
Tbsp
red wine vinegar
Instructions
Preheat oven to 400 degrees
Place potatoes in a bowl and add oil and salt
Mix well and then place them on a baking tray
Put in the oven and bake until they turn brown but not mushy (about 10 minutes)
While the potatoes are cooking, thoroughly wash green beans and dry them.
Cut the ends off and then snap each into two pieces. Set aside
Add olive oil to a heated pan and add garlic
Add 1/4 of a red onion, julienned
Mix well until the onions are caramelized, not burnt (about 5 minutes)
Add the cut green beans, and salt, mix well
Keep the heat at medium but stir occasionally in order to cook them evenly.
Add red kidney beans and corn
Add black pepper, parsley, thyme and oregano. Mix well
Let them cook for a few minutes and then add the potatoes
Adjust for salt and pepper, if needed
Add red wine vinegar and mix one more time.
Remove from heat and serve
Nutrition
Calories:
259
kcal
Carbohydrates:
40
g
Protein:
8
g
Fat:
8
g
Saturated Fat:
1
g
Sodium:
1577
mg
Potassium:
1101
mg
Fiber:
8
g
Sugar:
2
g
Vitamin A:
320
IU
Vitamin C:
32.1
mg
Calcium:
94
mg
Iron:
8.3
mg
Keyword
Vegan green beans recipe, vegan potato side dish
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