Vegan Bacon-Wrapped Green Beans, Pan-Fried
Blanched green beans bundled in strips of plant-based bacon, then pan-fried in vegan butter with garlic. This simple preparation highlights the beans' tender texture while the vegetable bacon crisps at the edges, creating contrast. Ready in under 40 minutes with minimal hands-on time.
Ingredients
- 11 oz green beans, trimmed
- 3 vegetable bacon slicescoconut baconsimilar weightveganplant-based
adds smoky flavor
- 4 vegetable bacon slicescoconut baconsimilar weightveganplant-based
adds smoky flavor
- vegetable butter, meltedolive oil1 tablespoonveganplant-baseddairy-free
lighter finish
- 1 clove garlic, minced(optional)
- salt and pepper, to taste
Instructions
- 1
Wash green beans and trim both ends with a knife.
- 2
Boil green beans in plenty of water for 15 to 20 minutes until cooked through. Drain and cool briefly.
- 3
Cut 2-1 ⅛" thick strips from the vegetable bacon slices.
- 4
Lay 4-5 green beans horizontally on a vertical strip of vegetable bacon and roll tightly to wrap.
- 5
Heat a nonstick frying pan and melt vegetable butter.
- 6
Add garlic, sauté for a few moments, then add the green bean rolls.
- 7
Brown on all sides for a few minutes until crispy.
Tips
Cool the blanched beans enough to handle comfortably before wrapping to prevent the vegetable bacon from tearing.
Use a nonstick pan to prevent the vegan bacon from sticking as it crisps.
Good to Know
Refrigerate in an airtight container for up to 3 days. Reheat gently in a pan to restore crispness.
Blanch and cool the beans up to 4 hours ahead. Wrap and fry just before serving for best texture.
Serve hot as a side dish or appetizer. Pairs well with grain bowls, roasted vegetables, or Italian-inspired mains.
Common Mistakes
Do not boil the beans longer than 20 minutes to avoid mushy texture when pan-frying.
Do not wrap while beans are very hot to avoid the vegetable bacon becoming too soft to hold its shape.
Substitutions
Dairy-Free Swaps
Vegan Options
adds smoky flavor