Seared Sriracha Green Beans
These spicy Seared Sriracha Green Beans with toasty, crunchy almonds and lots of garlic are the simplest and tastiest way to eat green beans!
Vegan | Gluten Free
whole raw almonds
fresh green beans
soy sauce, tamari or coconut aminos
Heat a large cast iron pan over medium heat. Add the crushed almonds to toast, stirring frequently for 3 to 5 minutes. Move them to a plate and wipe the pan clean before returning it to the stovetop.
Increase the heat to medium high and add 1 tablespoon of the avocado oil. Add the green beans and cook to your desired tenderness, tossing occasionally.
Push the beans aside and add the remaining 1/2 tablespoon of oil to the pan. Add the garlic and cook for just about 10 seconds before tossing them with the green beans.
Add the sriracha and soy sauce and half of the crushed almonds. Toss to coat the beans and remove from the heat. Sprinkle on the remaining almonds and taste test. Add a pinch of salt, if needed.
Try not to eat all of them before serving! :)
Be sure to use tamari sauce (labeled gluten free) or coconut aminos to make this gluten free.
This recipe was adapted from,
Seared Dragon Green Beans with Almonds from The Superfun Times Vegan Holiday Cookbook, by Isa Chandra Moskowitz
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com