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Recipe: Green Beans with Shiitakes and Shallots

It's time for your Thanksgiving green beans to join the 21st century!

No more green bean casserole made with canned cream of mushroom soup, full of dairy, soy, and preservatives. Instead, enjoy fresh green beans with shiitake mushrooms and shallots, cooked until crisp-tender.

Bring this flavorful side dish to Thanksgiving dinner, and not only will you receive rave reviews, no one will ever miss the artificial additives and inflammatory foods!

Green Beans with Shiitakes and Shallots joins the other recipes in our Virgin Thanksgiving feast: Turkey Cutlets with Marsala and Shiitake Mushrooms, Nutty Orange-Cranberry Sauce, Roasted Acorn Squash Purée, Braised Kale, Wild Rice and Vegetable Pilaf, and Pumpkin Bread Pudding.

Green Beans with Shiitakes and Shallots

  

November 19, 2016

Trade canned cream of mushroom soup full of soy and preservatives for healthy, fresh ingredients in this modern, tasty take on green bean casserole.

  • Cook: 15 mins

Ingredients

3/4 lb green beans, trimmed

2 tbsp macadamia nut oil or palm fruit oil

2 large shallots, thinly sliced

8 oz. shiitake mushrooms, stemmed and sliced

1/2 medium red bell pepper, thinly sliced

2 tsp coconut aminos

1/4 tsp sea salt

1/4 tsp freshly ground black pepper

Directions

1Bring a large pot of lightly salted water to a boil over high heat.

2Add the green beans, cover, and return to a boil; cook 8 minutes.

3Drain and rinse under cold water to stop the cooking; drain again.

4Heat the oil in a large nonstick skillet over medium-high heat.

5Add the shallots and cook, stirring occasionally, until they begin to soften, 2-3 minutes.

6Add the shiitake mushrooms and bell pepper and cook, stirring occasionally, until mushrooms are slightly browned, 6-7 minutes.

7Add the green beans and cook 1 minute.

8Add the coconut aminos, salt, and pepper; cook, stirring, until hot, about 1 minute; serve.

Want more yummy, healthy recipes? Check out jjvirgin.com/recipes.

This recipe is part of the Virgin Thanksgiving menu, with Turkey Cutlets with Marsala and Shiitake Mushrooms, Nutty Orange-Cranberry Sauce, Roasted Acorn Squash Purée, Braised Kale, Wild Rice and Vegetable Pilaf, Green Beans with Shiitakes and Shallots, and Pumpkin Bread Pudding. Check out the Virgin Thanksgiving Menu and Guide for links to all the recipes, plus more handy tips and activities for a wonderful Thanksgiving feast!

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