Vegan keto green beans in tomato sauce
Bored of eating blanched and sauteed green beans? Want to spice them up a bit? Try this recipe with green beans in tomato sauce, adapted from the Greek cuisine to a delicious keto alternative. You may serve it as a side dish or snack and use your keto bread to dip some sauce!
Nutrition facts
Ingredients
2.5 tbsp(s) olive oil (34 gr)
400 gr green beans
1 tbsp(s) canned tomato paste (16 gr)
Seasoning
1 tsp(s) onion powder (2 gr)
1 tsp(s) garlic powder (3 gr)
salt (to taste)
ground black pepper (to taste)
0.5 tbsp(s) fresh parsley, chopped (2 gr)
Serving
2.5 tbsp(s) olive oil (34 gr)
Garnish - Optional
0.5 tbsp(s) chia seeds (7 gr)
Instructions
- Place a saucepan over medium heat and add the olive oil
- Then, add the green beans* & tomato paste and season with onion powder, garlic powder, salt & ground black pepper
- You may replace tomato sauce with equal amount of freshly grated tomatoes or can crashed tomatoes
- Stir the ingredients and add some water, so that the beans are covered
- Bring to boil and let it cook for about 30 minutes over medium heat, while stirring occasionally
- Then, add the parsley (preferably fresh, but you may use dried parsley instead) and stir
- Taste the beans, add more salt and/or pepper, if needed and let cook for 5 more minutes
- Serve in a deep dish or bowl, sprinkle 1/2 a tablespoon of olive oil per serving and optionally some chia seeds
Notes
✔ *You may use frozen or fresh green beans
✔ Can be stored in the freezer for a couple of months
✔ If you prefer soft / softer green beans, then let them cook for 10-15 more minutes
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