Green beans are a perfect side dish for spring time. I like making mine with nutritional yeast. You’re probably asking yourself what the *$%! is nutritional yeast. Yes, it does sound weird (and unappetizing) to be seasoning your food with yeast. However, I think it’s just an ingredient that was given an unfortunate name. Some people, especially in the vegan community, refer to this as “nooch”. Personally I think that sounds way worse. So you will probably never hear me refer to it as that.
Nutritional yeast is a deactivated yeast that typically comes in large yellow flakes. I usually buy the Bob’s Red Mill brand, but there are a few different brands available. You can even get it at Bulk Barn if you want to try a little without committing to a whole bag. It has what most people describe as a nutty/cheesy taste, but it is vegan. It is frequently used in vegan cooking for cheese substitutes.
I use it because I just really like the taste, but it’s also extremely high in B vitamins. I use it on kale chips, popcorn, veggies, and I’ve even sprinkled it on avocado toast. If you’ve never tried it before, I encourage you to give it a shot. If you’re really not into it though, or this is too far out there for you, you can easily substitute parmesan cheese in this recipe. Your green beans will be equally delicious.
For this recipe I first blanch (well, technically parboil) the green beans for a few minutes. Then I saute them for a few minutes with some olive oil and shallot, before tossing them in the nutritional yeast. It’s a very quick recipe from start to finish, and a great way to enjoy this spring veggie.
- ¾ lb green beans, washed and ends trimmed
- 1½ tbsp olive oil
- 1 shallot, finely diced
- 2 tbsp nutritional yeast (or parmesan cheese)
- ½ tsp garlic powder
- While prepping green beans, bring 1½ inches of water to boil in a dutch oven or deep skillet/saute pan.
- Once water is boiling, add green beans and cook for 2-3 minutes. Drain and set aside.
- Return dutch oven to stove and reduce element heat to medium.
- Add olive oil to coat bottom of pan, then add shallot. Saute for 1 minute until beginning to brown.
- Add green beans and stir, cooking for an additional 2-3 minutes. I call it done when the beans are just starting to brown on the sides (little spots).
- Toss with nutritional yeast (or parmesan) and garlic powder.
- Serve immediately.