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Appetizers, Gluten Free, Snacks, Under 400 calories, Vegan Recipes

Panko Crusted Green Beans

Enjoy these crunchy and golden Panko Crusted Green Beans as an alternative to french fries. They’re easy to make, and a great way to dress up this nutritious veggie. 

Panko Crusted Green Beans | via veggiechick.com #vegan #glutenfree

I hope everyone had a fabulous July 4th and (hopefully) 3 day weekend. My weekend involved:

  • hanging out with the husband i.e. getting ice cream and catching up on Games of Thrones (shhh…we’re still only on Season 2)
  • working countless hours on the blog and future plans- exciting!
  • fun workout classes- Boot Camp and Tabata
  • 2 long bike rides solo listening to my latest favorite audio book You Are A Badass (if you’re into self improvement, this is a must-read)
  • lunch and discussing future dreams with a good friend
  • staying the night and hanging out with my parents and visiting my sister at her part time job (a bar), having a couple beers and cracking up over the college stories my parents told
  • Hanging out at a lake with good friends, and watching the fireworks

It’s crazy how much you can pack into a weekend if you are really deliberate about enjoying yourself. Did I mention I love Michigan summers!?!

So this Friday a colleague and friend of mine are heading to Nashville for work. It’s going to be a lot of work- 6 full days of conferences, but I’m totally excited because neither one of us have been to Nashville. We’ve already booked our tickets for the Grand Ole Opry. Any other ideas of must see places?

This week’s recipe came from me having a craving for french fries, but not really wanting to eat them for health reasons. These panko-crusted green beans are way healthier than a french fry, but still gives you that crunch you’re desiring.

Panko Crusted Green Beans | via veggiechick.com #vegan #glutenfree

First, prepare a baking sheet with parchment paper and preheat your oven to 425 degrees.

In a food processor or high powered blender, add the cashews and process until fine. Transfer the cashews to a medium bowl. *By the way, this was the first time I’ve used my new Vitamix to ground cashews and it basically pulverized the crap out of those cashews. I was actually stunned how powerful it was!

To the cashews, add the breadcrumbs, nutritional yeast, garlic powder, salt and pepper. Stir to combine and transfer the mix to a large plate.

In a separate small bowl, add the olive oil, vegan mayonnaise, almond milk and cornstarch (or amaranth powder). Stir with a whisk to combine.

  1. Dip each green bean into the wet mix and coat.
  2. Dip each bean into the panko mix to coat.
  3. Transfer green beans to the baking sheet.

Panko Crusted Green Beans | via veggiechick.com #vegan #glutenfree

As you dip the green beans in the breadcrumbs, move in sections of dry breadcrumbs, as they will get wet the more you dip and they will not stick as well. Repeat for each green bean and add to the baking sheet in a single layer. Try to coat each green bean with the panko mix as much as possible.

Panko Crusted Green Beans | via veggiechick.com #vegan #glutenfree

Bake the beans at 425 degrees for 12-14 minutes until browned and crispy. Serve immediately.

Panko Crusted Green Beans | via veggiechick.com #vegan #glutenfree

*Also, for this recipe, I made a quick dipping sauce by combining vegan mayo, Sriracha, and a little lemon juice. Yum!

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Panko Crusted Green Beans (Vegan, Gluten Free)

Enjoy these crunchy and golden Panko Crusted Green Beans as an alternative to french fries. They’re easy to make, and a great way to dress up this nutritious veggie.

  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 8
  • Category: Vegan, Gluten Free

Ingredients

  • 2 cups green beans, trimmed
  • 2/3 cup cashews
  • 1 cup panko breadcrumbs (gluten free if desired)
  • 1 1/2 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon olive oil
  • 2 tablespoons Vegenaise or nondairy mayonnaise
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon cornstarch or amaranth flour (for GF)

Instructions

  1. Prepare a baking sheet with parchment paper. Preheat oven to 425 degrees.
  2. In a food processor or high powered blender, add cashews and process until fine. Transfer to a medium bowl. To the cashews, add the breadcrumbs, nutritional yeast, garlic powder, salt and pepper. Stir to combine and transfer to a large plate.
  3. In a separate small bowl, add the olive oil, mayonnaise, almond milk and cornstarch (or amaranth powder). Stir with a whisk to combine.
  4. First, dip each green bean into the wet mix and coat. Second, dip into the panko mix to coat. Third, transfer each bean to the baking sheet. As you dip the beans in the breadcrumbs, move in sections of dry breadcrumbs, as they will get wet the more you dip and they will not stick as well. Repeat for each green bean and add to the baking sheet in a single layer. Try to coat each green bean with the panko mix as much as possible.
  5. Bake at 425 degrees for 12-14 minutes until browned and crispy. Serve immediately.
  6. *For this recipe, I made a quick sauce by combining vegan mayo, Sriracha and a little lemon juice. Yum!

Panko_Crusted_Green_Beans_Nutrition

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

4 Comments

  • Hi,
    These look tasty, must get to the market and buy my beans.
    Will let you know how I get on.

    Reply
    • Thank you Carole! =)

      Reply
  • Do i have to add vegan mayo?

    Reply
    • Hi Rocky, I haven’t tried that but I’d certainly give it a shot! =)

      Reply

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