Lemon Garlic Butter Beans (gluten-free, soy-free, nut-free)

Vegan
Lemon Garlic Butter Beans (gluten-free, soy-free, nut-free)

Lemon Garlic Butter Green Beans with a bright lemon flavor is a super quick, 1 pan, 30 minute, creamy and refreshing recipe. Serve with pasta, crusty bread or rice for an easy meal.

green beans with butter, lemon and garlic in a pangreen beans with butter, lemon and garlic in a pan
Summary

The lemon garlic sauce is based on my lemon pasta with plenty of garlic and lemon and simple ingredients. Instead of pasta, add green beans for a hearty and simple main course.

This is a vibrant, springy, delicious sauce with amazing flavor and is quite flexible. You can change the flavor by changing the herbs in the sauce, so feel free to use what you have and what's seasonal where you are.

You can also use other beans, such as large northern beans, cannellini beans or chickpeas. This sauce is also excellent topped with baked or pan-fried tofu. And of course, you can use this lemon garlic sauce on cooked pasta too if you want!

close up of dipping bread in lemon garlic butter beans in a panclose up of dipping bread in lemon garlic butter beans in a pan

Because you'll love Green Beans in Lemon Garlic Butter

  • 30 minute meal, 1 pan
  • tender green beans in a creamy lemon garlic sauce with so many amazing herb flavors
  • simple dinner paired with crusty bread for dipping or served over pasta
  • gluten free, soy free and nut free
hand scooping a few lemon garlic butter beans onto a piece of breadhand scooping a few lemon garlic butter beans onto a piece of bread

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green beans with butter, lemon and garlic in a pangreen beans with butter, lemon and garlic in a pan

Print recipe

Butter Beans Garlic Lemon

Creamy Lemon Garlic Butter Beans with a bright, lemony flavor is a super quick, 1 pan, 30 minute recipe. Serve with rice, pasta or crusty bread for an easy meal.

Preparation time10 minutes

Time to cook20 minutes

Total time30 minutes

Course: dinner, main course, main course

Kitchen: Italian

Keyword: Garlic Butter Beans, Lemon Garlic Butter Beans

Portions: 4

Calories: 145kcal

Author: Richa vegan

ingredients

  • 2 teaspoons extra virgin olive oil
  • 4 Cloves garlic chopped
  • ½ cup (80 G) chopped onion
  • ½ teaspoon salt divided
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • 1 table spoon Flour multipurpose or gluten-free mixture
  • 1 table spoon nutritional yeast
  • 1 to 2 teaspoons Italian herbs or use a mix of Italian herb blend and dried dill
  • cup (78.86 ml) vegetable yogurt or non-dairy cream (such as cashew cream) or cream cheese
  • 2 spoons lemon juice
  • zest of 1 small lemon
  • 2 slices of lemon
  • ½ teaspoon stone ground prepared mustard or ½ teaspoon dried ground mustard
  • 1 cup (236.59 ml) waterfall or vegetable broth
  • 15 ounce (425.24 G) can butter beans or other white beans, such as cannellini beans, large northern beans, or chickpeas, or use diced tofu
  • black pepper, vegan parmesan and chopped fresh parsley for garnish

Instructions

  • Heat a large skillet over medium heat. Add the oil and, once hot, add the garlic. Stir and cook for 5-10 seconds, then add the onion and ¼ teaspoon salt. Cook, stirring often, until the onion is translucent, 5 to 7 minutes. Add a little water or broth, if necessary, to help the onions cook evenly and faster.

  • Add the onion powder, black pepper, flour, nutritional yeast and Italian herbs. Mix for a few seconds, then incorporate vegetable yogurt, lemon juice, lemon zest, lemon slices, mustard and the remaining salt. Bring to the boil, then stir in the water and beans. Cover with a lid and leave to cook for 3-4 minutes until it reaches a good boil, then simmer for another minute, open the lid, taste and adjust the flavour. If necessary add more salt and if you want more heat add a few chilli flakes. If you want it more herbaceous, add fresh dill or fresh Italian herbs, such as oregano or basil.

  • Turn off the heat, garnish with black pepper, vegan parmesan and fresh parsley and serve. Serve with sourdough, garlic bread, pasta, grilled cauliflower or greens.

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Notes

This recipe is gluten free, if you use the gluten-free flour mixture to thicken the sauce.
It is soy-free and nut-free if you use soy-free and/or nut-free non-dairy yogurt.

Store in a closed container in the refrigerator for up to 3 days. Reheat in a pan or in the microwave. Freeze for months.
Serve the lemon-garlic butter green beans with toasted sourdough or other crusty toasted bread, or over focaccia, pasta or grilled cauliflower.

Nutrition

Nutritional values

Butter Beans Garlic Lemon

Quantity per serving

Calories 145
Calories from fat 27

% Daily Value*

Fat 3 g5%

Saturated fat 0.4 g3%

Polyunsaturated fats 0.3 g

Sodium 655 mg28%

Potassium 333 mg10%

Carbohydrates 24 g8%

6g fiber25%

Sugar 2g2%

Protein 7 g14%

Vitamin A 10 IU0%

C vitamin 8 mg10%

Soccer 70mg7%

Iron 2 mg11%

*Percent Daily Values ​​are based on a 2000 calorie diet.

Did you prepare this recipe?Please leave a comment and rating below.. Tag me on Instagram @veganricha
green beans, garlic and other ingredients on the kitchen countergreen beans, garlic and other ingredients on the kitchen counter

Ingredients and substitutions

  • extra virgin olive oil – You jumped.
  • garlic and onion – For umami and flavor.
  • salt and spices – Salt, black pepper, onion powder, nutritional yeast and Italian herbs season the sauce.
  • Flour – 00 or gluten-free flour thicken the sauce.
  • vegetable yogurt – Makes the sauce creamy. You can use another vegan creamer, like cashew cream, or use vegan cream cheese. If necessary, choose nut-free and/or soy-free plant-based yogurt.
  • lemon – Lemon juice, lemon zest and slices add a fantastic citrus flavor to this sauce!
  • mustard – For tang. You can use stone ground mustard or powdered mustard.
  • water or broth – Adds moisture to the sauce.
  • beans – Creamy green beans taste so amazing in this sauce! You can use other beans, such as northern beans or chickpeas. You can also use crispy tofu instead of beans.
  • garnishes – Garnish your lemon garlic butter green beans with black pepper, vegan parmesan and fresh parsley.

💡 Tips

  • When you add the garlic to the pan, stir constantly so it doesn't burn.
  • Adding a little water during cooking will help the onion brown more quickly and evenly.

How to prepare green beans in butter with garlic and lemon

Heat a large skillet over medium heat. Add the oil and, once hot, add the garlic. Stir and cook for 5 to 10 seconds, then add the onion and ¼ teaspoon salt. Cook, stirring often, until the onion is translucent, 5 to 7 minutes. Add a little water or broth, if necessary, to help the onions cook evenly and faster.

Add onion powder, black pepper, flour, nutritional yeast, and Italian herbs. Stir for a few seconds, then add the non-dairy yogurt, lemon juice, lemon zest, lemon slices, mustard and remaining salt.

Bring to the boil, then add the water and beans. Cover with a lid and leave to cook for 3-4 minutes until it reaches a good boil, then simmer for another minute, open the lid, taste and adjust the flavour. If necessary add more salt and if you want more heat add a few chilli flakes. If you want it more herbaceous, add fresh dill or fresh Italian herbs, such as oregano or basil.

Turn off the heat, garnish with black pepper, vegan parmesan and fresh parsley and serve.

butter beans, lemon, garlic, pan-fried with a piece of breadbutter beans, lemon, garlic, pan-fried with a piece of bread

Frequent questions

Is this recipe suitable for allergy sufferers?

This recipe is gluten-free if you use a gluten-free flour blend to thicken the sauce. It is soy-free and nut-free if you use soy-free and/or nut-free non-dairy yogurt.

What can I serve with green beans in lemon butter?

Serve the lemon-garlic buttered green beans with toasted sourdough or other crusty toasted bread, or over focaccia, pasta or grilled cauliflower.

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