Vegan Green Beans with Lemon Zest & Hazelnuts – an tasty, easy, vegan, gluten-free side dish or a hearty meal when consumed in larger portions that can be made in 15 minutes flat!
This recipe for Vegan Green Beans with Lemon Zest & Hazelnuts (and optional truffle oil) is hands-down my favorite way to prepare green beans, not only for their delicious amazingly flavor but because they are quick and easy. . The best part – they can be made in 15 minutes flat. And on these are made on the stovetop, in a sauté pan, just before dinner is served so they are perfectly vibrant, crisp and green.

Quickly saute shallots in a little vegan butter or olive oil(my favorite). You can easily keep this olive oil but vegan butter does add good flavor here, browning up and adding a sweet, nutty flavor. Maybe you can be use coconat oil. Add green beans and stock, steam for 7-8 minutes. Season with salt, pepper, and lemon zest, and toss. Add toasted hazelnuts. Elevate the dish with a drizzle of truffle oil right before serving. So sooo easy…
You will love to consume this side dish with salads.

Vegan Green Beans with Lemon Zest & Hazelnuts Ingredients
- 3 shallots, sliced into thin rings
- 2 tablespoons olive oil ( or vegan ghee / or vegan butter)
- 1 pound green beans
- 1 cup veggie stock or just water
- 1 teaspoon salt
- cracked pepper to taste
- 1/2 cup toasted crushed hazelnuts
- zest of one lemon
- 1–2 teaspoons truffle oil (optional but amazing)

Vegan Green Beans with Lemon Zest & Hazelnuts Instructions
- Heat oil in a 10-12 inch saute pan over medium heat. Add sliced shallots and saute 4-5 minutes, until golden and fragrant, stirring often, careful to not burn.
- Add green beans, stock or just water and salt and pepper.
- Bring to a simmer, cover with lid or foil, for 7-8 minutes to steam.
- Remove lid, bring the liquid to a boil ( 5-6 minnutes) and reduce just a little. Mix beans and top with lemon zest, hazelnuts and a drizzle of optional truffle oil.
- Taste, adding more salt if needed! Serve immediately.
Notes
- You can keep it in the fridge for a maximum of 2 days.
- You can consume at room temperature or cold.
vegan green beans with lemon zest & hazelnuts
Course: AppetizersCuisine: NorthwestDifficulty: Beginner4
servings5
minutes15
minutes124
kcal20
minutesVegan Green Beans with Lemon Zest & Hazelnuts – an tasty, easy, vegan, gluten-free side dish or a hearty meal when consumed in larger portions that can be made in 15 minutes flat!
Ingredients
3 shallots, sliced into thin rings
2 tablespoons olive oil ( or vegan ghee / or vegan butter)
1 pound green beans
1 cup veggie stock or just water
1 teaspoon salt
cracked pepper to taste
1/2 cup toasted crushed hazelnuts
zest of one lemon
1–2 teaspoons truffle oil (optional but amazing)
Directions
- Heat oil in a 10-12 inch saute pan over medium heat. Add sliced shallots and saute 4-5 minutes, until golden and fragrant, stirring often, careful to not burn.
- Add green beans, stock or just water and salt and pepper.
- Bring to a simmer, cover with lid or foil, for 7-8 minutes to steam.
- Remove lid, bring the liquid to a boil ( 5-6 minnutes) and reduce just a little. Mix beans and top with lemon zest, hazelnuts and a drizzle of optional truffle oil.
- Taste, adding more salt if needed! Serve immediately.
Notes
- You can keep it in the fridge for a maximum of 2 days.
- You can consume at room temperature or cold.