Another vegan Thanksgiving staple, this vegan recipe is a family favorite. Nothings better then sautéed garlic, green onions, olive oil, tomatoes and green beans served over rice, pasta or veggie burgers. Try it as a substitute for regular pasta sauce. Mix up spaghetti night! Try it on your favorite veggie burger or over steamed brown rice. Try it on crackers, fresh baked sour dough bread, mashed potatoes or you can even eat it by it’s self.

You Will Need:

• 1 Lb. Fresh Green Beans (Ends trimmed and cut in half.)
• 1 Lb. Ripe Roma Tomatoes (Diced.)
• 6-10 Cloves Garlic (Depending on how big they are. Diced fine.)
• 1 Bunch Green Onions, Scallions (Sliced fine.)
• 1/4 Cup Extra Virgin Olive Oil (The best stuff you can get, don’t cheap out!)
• 3 Vegetable Broth Cubes (Or 2 Tbs. Vegetable ‘Better Than Bullion’ paste.)
• Sea Salt and Fresh Ground Pepper to Taste

Directions

1. Prepare all of the vegetables, but keep them in separate bowls. No, it’s not segregation, they just have to be added in steps.
2. Place garlic, scallions and olive oil in a pan and set to medium low. Sauté them for about 10 minutes or until the garlic is soft. Do not let the garlic turn brown! It will become bitter, and who wants to eat bitter garlic?
3. Add the tomatoes. At this point, you want to salt them. It will help the tomatoes break down and become juicy. Turn up the heat slightly to a nice even boil and continue to cook until the tomatoes are pretty much sauce, about 10 minutes. Add the cubes or paste.



4. Mix in the green beans. Turn down to medium heat and cover. Cook for at least 30 minutes. Though, the longer the cook time the better the dish becomes. This recipe is done when the green beans are soft and the sauce becomes thick. Get creative and serve it anyway you want. You can also just eat it on it’s own. Enjoy!