“Bohnengemüse” is a traditional German side dish of creamy green beans. It’s super nourishing and, to me, a comfort food. It usually contains butter, bacon and is served with German sausage. This is a vegan version that I love to serve with roast potatoes and steamed veggies instead. Homemade tempeh sausage would go beautifully with it as well, and so next time I make these green beans I might just serve them with this tempeh sausage by the Minimalist Baker. It looks incredible!
Modifications
- Oil: My grandma, for the original version, uses butter to roast the onion and garlic. In this recipe, we use coconut oil instead (you can’t taste the coconut in the final dish, I promise!), however feel free to choose another type of oil if you prefer.
- Flour: The flour is used as a binding agent for the sauce. If you’d like to make a gluten-free version of this recipe, use gluten-free flour, cornstarch or potato starch instead.
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Creamy Green Beans – Oma’s Bohnengemüse
Ingredients
Instructions
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Wash the green beans and cut both ends off. Place them in a pot, cover with water and cook with savory herb until tender. Once done, drain the water (but keep it! We will use it later).
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Peel and chop the onion and garlic. In a separate pan, heat the coconut oil and sauté the onion and garlic for a few minutes (don't let them turn brown). Add the flour and sauté for a few more minutes.
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Pour some of the water you cooked the green beans and savory herb with over the onion-garlic-flour mix to deglaze the pan. Then, add the green beans. You can add more of the water to taste - it should be creamy, but not too watery.
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Add the vegetable broth powder, apple cider vinegar, mustard, salt and pepper. You can adjust the amount of these as per your liking! Right before serving, top the green beans off with fresh chopped parsley.
