Go Back
–+ servings
Vegan Green Beans Almondine with slivered almonds and zest garnish.

Green Keto, Vegan Green Beans Almondine (Raw and Cooked Version)

This is a variation on the traditional French cuisine, Green Beans Almondine, which calls for toasting almonds on top of cooked green beans. Its blend of aromas and textures, with its crunchy almonds, savory mushrooms, and crisp green beans, will go well with any meal.
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Course Salad, Side Dish
Cuisine American, Asian, International
Servings 6
Calories 186 kcal

Equipment

  • 1 dehydrator

Ingredients
  

  • 1 pound green beans washed, trimmed, and cut in half lengthwise
  • 1/4 cup fresh lime juice or fresh lemon juice
  • 1 tablespoon olive oil
  • 1 cup mushrooms finely chopped
  • 1 clove garlic optional finely diced
  • 1/2 teaspoon sea salt 1 teaspoon salt if RAW version
  • 1 cup almonds preferably soaked, rinsed, and dehydrated

Instructions
 

Cooked Version:

  • Place the chopped mushrooms and garlic in a bowl and cover with salt. Massage well and let sit while preparing the remaining ingredients. You can also put them in a salad press to speed up the marinating process.
  • Add the green beans to a steamer and steam briefly (5 minutes) until they are tender crisp and still retain their bright green color.
  • Whisk the lime juice (or lemon juice) and olive oil in a bowl.
  • Combine the green beans and mushrooms in a medium bowl or baking dish.
  • Pour the lime dressing over the green beans and mushrooms and toss well.
  • Pulse chop or slice the almonds into small pieces, and mix the chopped or sliced almonds into the green beans and mushrooms.
  • Taste and add salt if needed. Enjoy!

RAW Vegan Version:

  • Whisk the lime juice, garlic, and olive oil in a small bowl to make the dressing
  • Add the green beans and mushrooms to a medium bowl or a baking dish.
  • Pour the lime dressing over the green beans and mushrooms and toss well, squeezing with your hands so that the marinade penetrates.
  • Allow to sit at room temperature for 15 minutes or longer.
  • *Put the mixture in a salad press, if desired, to help the marinating
  • Warm in a dehydrator at 115°F to keep the recipe raw or at 140°F for up to 60 minutes before serving
  • Pulse-chop or slice the almonds into small pieces, and mix them into the green beans.
  • Taste and add salt if needed. Enjoy!

Nutrition

Calories: 186kcalCarbohydrates: 11gProtein: 7gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.003gSodium: 199mgPotassium: 387mgFiber: 5gSugar: 4gVitamin A: 522IUVitamin C: 10mgCalcium: 94mgIron: 2mg
Keyword food for hormone balance, green beans, keto, Nutritious plant-based recipes, raw veggie salad, toasted almonds, Vegan, vegan salad recipe
Tried this recipe?Let us know how it was!