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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.