Italian Tomato Mushroom Sauté w/ Fresh Green Beans

This oil-free Italian Tomato Mushroom Sauté w/ Green Beans is a fast and easy side dish that pairs well with Italian dishes like our Vegan Alfredo Pasta. You can whip it up in a few minutes while your pasta is cooking and it’ll add a lot of extra color and flavor to your meal.

We needed something to go with our Alfredo Pasta so Amelia threw this together one Saturday afternoon with spare parts from the pantry. She’s amazingly talented at making use of spare veggies, and this dish is a delicious example of her creativity.

When Amelia made this recipe the first time, she sautéed it in olive oil, but that was before we thought of oil as a processed food. Now that we know oil is a refined fat like sugar is a refined carb, we no longer cook with it. Instead, we typically sauté in veggie broth or water, and sometimes wine. The key is to cover the pot to trap the moisture, which is commonly referred to as steam frying. It works great and adds additional flavor without the calories and endothelial damaging oil.

This side dish wouldn’t as be good warmed up so we recommend only cooking what you’ll eat with your meal.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Italian Tomato Mushroom Sauté

Votes: 1 Rating: 5 You: Rate this recipe!

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This Italian Tomato Mushroom Sauté is a fast and easy side dish that'll add a lot of extra color and flavor to your meal. 72 calories & 5g protein/serving.

• CourseSide Dish
• CuisineCheap Vegan Recipes, Gluten Free, Italian, Oil Free, Soy Free, Vegan, Weight Loss
• MealDinner, Lunch

Servings	Prep Time
2 servings	5 minutes

Cook Time

5 minutes

Servings Prep Time 2 servings 5 minutes

Cook Time 5 minutes

Italian Tomato Mushroom Sauté Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe This Italian Tomato Mushroom Sauté is a fast and easy side dish that'll add a lot of extra color and flavor to your meal. 72 calories & 5g protein/serving. CourseSide Dish CuisineCheap Vegan Recipes, Gluten Free, Italian, Oil Free, Soy Free, Vegan, Weight Loss MealDinner, Lunch Servings Prep Time 2 servings 5 minutes Cook Time 5 minutes Servings Prep Time 2 servings 5 minutes Cook Time 5 minutes

Ingredients

• 1/2 cup grape tomatoes cut in half
• 1 cup mushrooms your choice, sliced
• 1/2 cup green beans fresh
• 2 tbsp vegetable broth
• 1/4 tsp garlic minced
• 1/4 tsp oregano
• 1/4 tsp salt or to taste

Servings: servings

Instructions

Ingredient Prep

1. Cut the grape tomatoes in half and slice the mushrooms. Snap the stems off the green beans if needed.

Let's Cook

1. Add the vegetable broth to a small skillet over medium heat.
2. Add the minced garlic to the heated vegetable broth. Simmer covered for 1 minute.
3. Add the green beans and cook for 2 minutes. Add more vegetable broth if needed.
4. Add the tomatoes, mushrooms, oregano and salt. Stir to mix well.
5. Simmer and stir occasionally until everything is warm and a little soft. About 3 to 5 minutes.

   
6. Makes a great side dish for any meal, but especially Italian dishes.

   

Recipe Notes

Serving size is about 3/4 cup.

We had some leftover roasted green beans that we tossed in with the tomatoes and mushrooms, but you could also use zucchini, yellow squash, asparagus or another one of your favorite veggies. Be creative. Your taste-buds will thank you.