How to Cook Vegan String Beans

String beans need their strings removed before cooking, so they do not stick in diners' teeth.

Fresh string beans are one of the benefits of the spring and summer growing seasons. Packed with vitamins, flavor, and fiber, they are a healthy side dish many people can share. Cooking them in a vegan manner (without animal products) in two ways is simple and tasty. Try comparing and contrasting to see which method you prefer. Add slivered almonds, fresh thyme or a chiffonade (thinly sliced) fresh basil to change the flavor of the finished dish.

Things You'll Need

• 1 lb. string beans
• Olive oil
• Salt
• Pepper
• Skillet
• Tongs
• Sheet pan

Instructions

Sauteed Vegan String Beans

1. Snap the string end off each bean, peeling the string as you go. Discard the tops and strings, placing the cleaned beans to one side.

2. Heat a skillet over high heat until a couple drops of water splashed from your fingers sizzle in the pan. Pour in and swirl just enough olive oil to coat the bottom of the pan, about 1 tablespoon.

3. Slide string beans into the skillet. Keep them moving, either by jiggling the pan or flipping them with the tongs.

4. Cook just until they turn bright green and are cooked, but still pleasantly crisp in texture. Taste one to check if it's done.

5. Season with salt and pepper to taste, then serve.

Roasted Vegan String Beans

1. Preheat an oven to 400 degrees Fahrenheit. Lightly grease a sheet pan with olive oil.

2. Remove the ends and strings from the string beans, as for the sauteed ones. Place in a single layer across the surface of the sheet pan.

3. Roast in the preheated oven for five to six minutes, or until they are fully cooked, yet still crisp and bright green. Taste-test to be sure they are cooked, then season with salt and pepper and serve.

Tips & Warnings

• Sunflower or other pure vegetable or plant-based oils may be used in place of olive oil. You may find a flavor combination you prefer, such as almond or walnut oil and string beans.

• A light glaze of balsamic vinegar also goes well with vegan string beans. Glaze them in the final minute of sauteeing, or just after they have finished roasting.

• If you would prefer cut string beans to whole string beans, cut them after they have been cooked. Smaller pieces cook more quickly, and since beans already cook very quickly, whole beans are easier to control. Small pieces can too easily go from cooked but crisp to soggy and overcooked.

References

• "The Professional Chef (Eighth Edition);" Culinary Institute of America; 2006