Tandoor Style Green Beans For Two Vegan Recipes

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TANDOOR STYLE GREEN BEANS FOR TWO (VEGAN)



Tandoor Style Green Beans for Two (Vegan) image

I love the spice section of my favorite Indian grocery store! And I had some canned cut greenbeans I picked up cheap; eliminates the steaming time. About 2 cups fresh will suffice if you want to go that route. The black sesame seeds make for a nice crunch and Indian flavor, plus the green and black look so nice together. Plus, the greenbeans don't taste canned this way!

Provided by the80srule

Categories     Vegetable

Time 20m

Yield 2 , 2 serving(s)

Number Of Ingredients 7

1 (14 ounce) can green beans, rinsed and drained
1 1/2 tablespoons olive oil
1 teaspoon Madras curry powder
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon garam masala
2 teaspoons black sesame seeds

Steps:

  • In a small bowl mix the oil with the spices and black sesame seeds.
  • Put the green beans in a tossing bowl with the oil/spice mixture and toss well to coat.
  • Let it sit for about 10-15 minutes for the flavors to absorb.
  • Pour the contents of the bowl into a large skillet or frying pan and on medium-high heat, move the greenbeans around with a spatula until fully cooked but not shrunken.
  • Makes about two 1-cup servings and doubling/tripling works just dandy if cooking for more people.

VEGAN GREEN BEAN AND MASHED POTATO CASSEROLE



Vegan Green Bean and Mashed Potato Casserole image

This delicious vegan green bean casserole is delicious! Feel free to add chicken and use real butter in the recipe if you're not vegan, and for those of you that are, enjoy!

Provided by ishallbevegan

Time 1h30m

Yield 16

Number Of Ingredients 16

8 medium russet potatoes, peeled and cubed
1 splash olive oil
½ cup vegan butter (such as Earth Balance®)
¼ teaspoon ground black pepper
salt to taste
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can green beans, drained
½ medium onion, minced
2 cloves garlic, minced
1 tablespoon vegan butter (such as Earth Balance®)
4 cups water
2 packets vegetable bouillon
½ tablespoon vegetable base (such as Better than Bouillon®)
2 tablespoons cornstarch
1 tablespoon all-purpose flour
2 ¼ cups French-fried onions

Steps:

  • Place potatoes and olive oil in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 12 minutes. Drain and set aside to cool for 2 minutes.
  • Transfer potatoes to a large bowl. Add 1/2 cup vegan butter, pepper, and salt and mash with a fork until combined and potatoes are smooth.
  • Combine corn, green beans, onion, garlic, and 1 tablespoon vegan butter in a microwave-safe bowl. Microwave for 30 seconds. Add to the potatoes; stir until thoroughly mixed and set aside.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine water, vegetable bouillon, and vegetable base in a small saucepan over medium heat. Once bouillon is dissolved, stir in cornstarch and flour until thoroughly mixed and boiling. Let mixture boil for 3 minutes until thick like gravy, them remove from the heat.
  • Grease two baking pans. Spread 1/2 of the potato-veggie mixture into one pan and pour 1/2 of the gravy over top. Sprinkle with 1/2 of the French-fried onions and cover the pan with foil. Repeat with remaining ingredients in the second pan.
  • Bake in the preheated oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes before serving.

Nutrition Facts : Calories 381.9 calories, Carbohydrate 40.7 g, Fat 22.7 g, Fiber 2.6 g, Protein 3.4 g, SaturatedFat 6.3 g, Sodium 500 mg, Sugar 2.6 g

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