Wednesday, November 16, 2011

Roasted Green Beans with Mushrooms

I've got a great side dish for you today! 
Roasted Green Beans with Mushrooms, Balsamic, and Nutritional Yeast, originally from here but adapted into a vegan meal by me. I originally thought this meal would be big enough for dinner, but I quickly realized that this would definitely be a side dish.  It's a fairly quickly and very delicious recipe!

First, gather your ingredients:
  • 8oz Mushrooms, sliced
  • 1lb Fresh Green Beans
  • 1 1/2 Tbls Olive Oil
  • 1 Tbls Balsamic Vinegar
  • 2 Tbls Nutritional Yeast
  • Salt and Pepper
  • I also added about half a container of extra-firm tofu when I originally planned on eating this as the entree, but I wouldn't include it in the future.
Cut the green beans in half or bite sized pieces.  Add the sliced mushrooms and chucks of tofu, if preferred.

In a separate bowl, mix together the oil, vinegar, yeast, salt and pepper.

Mix the sauce with the vegetables.  The original recipe suggests using a plastic Zip-Lock bag to shake it, but I mixed it in a bowl so I wasn't wasting a bag.

Spread vegetables on a cookie sheet, and roast in the oven at 450 degrees for 20 minutes, or until the juices have evaporated.

Yum, yum!

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