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Our sesame miso green beans are the perfect side. These delicious gluten-free vegan green beans are made with minimal ingredients and are ready to eat in just 20 minutes.
Miso is an underrated pantry staple
Ok so technically since you have to refrigerate miso is it a refrigerator staple? That sounds weird, so we’re gonna go with pantry. If you don’t know, miso is fermented soybean paste and basically lasts for years in the refrigerator.
It’s such a handy thing to have around for making sauces, salad dressings, and even mock meat like these chicken seitan pieces. Miso brings an umami flavor that is unparalleled to other vegan options. It’s salty, savory, and a little sour due to the fermentation and goes perfect with the green beans.
Not just for green beans
There are two components to sesame miso green beans – the green beans, and the sesame miso dressing. While I love this dressing on green beans, It can be made in batches and used as a tofu marinade, a salad dressing, or in small batches like this recipe and dressed on different vegetables. I think the sesame miso dressing would go really well on roasted carrots, asparagus, sweet potatoes, or sweet corn.
What ingredients are in sesame miso green beans?
To make the green beans, you’ll need a pound of green beans, three garlic cloves, and a tablespoon of neutral oil. I used canola for this recipe, but you could probably get away with using olive if that’s all you have on hand. I also make a suggestion in the substitution section to use vegan butter instead of oil for a richer flavor.
For the sesame miso sauce, you’ll need a tablespoon of miso, a half a tablespoon of toasted sesame oil and rice vinegar, and two tablespoons of water. For the garnish, you’ll need some toasted sesame seeds.
How do you make sesame miso green beans?
Making these green beans is super simple. For this recipe, you’ll need a cast-iron skillet, a knife, a cutting board, a wooden spoon or a silicone spatula, a small bowl, measuring spoons, and a whisk.
After you’ve gathered your equipment, you’ll need to trim and wash your green beans and peel and mince three garlic cloves. Bring the cast iron skillet to the stove and turn the heat on low. Add half the canola oil with the garlic cloves and simmer for 2-3 minutes. Add the green beans and the rest of the oil and ensure the temperature is not too hot so you don’t burn the garlic. Cook the green beans on low for 15 to 20 minutes until somewhat blistered. If the garlic starts to char, push all the way to the side to keep it off the heat.
Meanwhile, combine the miso, toasted sesame oil, rice vinegar, and water together and whisk to combine. You may have to nuke the mix in the microwave for 10-15 seconds to heat the miso so it melts a little and mixes with the other liquids. Try the sesame miso dressing… If you think it needs some salt, add a splash of tamari.
Once the green beans look somewhat blistered, add the sesame miso mix to the skillet and let cook until the mixture is thicker and sticks to the green beans. Then, remove the green beans and add them to a serving dish or plate. Sprinkle with toasted sesame seeds and you’re good to go!
Substitution ideas and more
These green beans are beyond awesome. If you’re looking for substitution ideas or ways to adapt this recipe to your liking, I have some ideas for you!
Make it spicy: Crank up the heat in your sesame miso green beans. Add some crushed red chili flakes to your sesame miso sauce, drizzle your entire plate with sriracha, or cook some fresh Thai chiles with the green beans.
Sub vegan butter: Looking for more decadence? Instead of using neutral oil, try using vegan butter instead. If you’re looking for brand suggestions, I’d go for Miyokos cultured butter.
Use a different vegetable: If you’re not a fan of green beans, try serving the sesame miso dressing over roasted carrots, sweet corn, brussels sprouts, or sweet potatoes.
Serve sesame miso green beans with
This delicious vegan side needs a main, right? Here are some of the mains on my site that I think would go really well with these sesame miso green beans.
In this segment, I suggest a song for you to listen to while you make sesame miso green beans! You can even stream it right here in your browser. Today’s recipe jam is Move This by Technotronic.
If you try this recipe, I want to hear about it! Feel free to post your creations to Instagram or Facebook and tag Hell Yes It’s Vegan or #hellyesitsvegan. I look forward to seeing what you make!
Sesame Miso Green Beans
- cutting board
- cast iron skillet
- small bowl
- measuring spoons
- silicone spatula or wooden spoon
- 1 lb green beans
- 3 cloves garlic
- 1 Tbsp canola oil, (Or other neutral oil)
Sesame Miso Dressing
- 2 Tbsp water
- 1 Tbsp white miso
- ½ Tbsp rice vinegar
- ½ Tbsp toasted sesame oil
- tamari or soy sauce to taste, (optional)
- 1 tsp toasted sesame seeds
- Wash and trim the green beans. Peel and mince the garlic cloves.
- Add half the neutral oil to a cast-iron skillet and simmer the garlic for 2-3 minutes on low heat. Add the rest of the green beans and the rest of the oil and cook for 15 additional minutes until the green beans are somewhat blistered. If the garlic starts to char, move the pieces to the edge of the skillet to prevent burning. It is important to keep the heat on low. Don't rush the process!
- Meanwhile, add the water, miso, rice vinegar, and toasted sesame oil to a small bowl and whisk to combine. If the miso doesn't break apart very well, microwave the mix for 15 seconds and try again. Taste the dressing and add a splash of tamari if you want more salt.
- Once the green beans are somewhat blistered, add the sesame miso dressing to the skillet. Simmer until the dressing has thickened and sticks to the green beans.
- Add the green beans to a small casserole dish or a plate and sprinkle with toasted sesame seeds.