Green Bean Tomato Bake! Amp up your side dish game with these flavorful and comforting greens beans coated in a herbaceous tomato sauce.
This tasty oil free Green Bean Tomato Bake side dish is a wonderful medley of green beans, mushrooms, tomatoes, garlic, and onions with delightful Italian herbs. The crumb topping is seasoned with Vegan Parmesan Cheese and panko crumbs adding a fantastic crunch. A cozy dish the whole family will love it!
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
We are all about creating some new and fun side dishes. A recent review of our blog showed an overwhelming number of main dishes, so we got down to business creating some more side dishes. We can’t wait to share them with you.
You gotta give this one a try!
Tips for Success:
- Flavor Profile: This tasty side dish is a medley of green beans, mushrooms, tomatoes, garlic, and onions with delightful Italian herbs. The crumb topping is seasoned with Vegan Parmesan Cheese and panko crumbs adding a fantastic crunch.
- Mushrooms: We used Baby Bella mushrooms for this dish, but you can easily substitute using your favorite mushrooms. You can leave the mushrooms out if you wish but will need to compensate by ramping up some additional flavorings.
- Amount of Mushrooms: 8 oz. of mushrooms is perfect for this dish. We tried 10 oz. in a kitchen test, and the end result was slighty too soggy since there was too much liquid and the panko crumbs soaked it up. Mushrooms tend to release a lot of liquids.
- Cashew Butter Substitutes: You can leave the cashew butter out, but the dish will not be as flavorful or substantial. The cashew butter is a neutral flavor and helps thicken the sauce.
- Green Beans: You can easily use garden fresh green beans, but we suggest cooking/steaming them separately to the desired tenderness before adding to the dish in Step 5.
- Casserole Pan: Use a smaller casserole dish. We used a 7 X 11 casserole dish. Using a larger baking dish will spread the ingredients too thinly.
Leftovers and Freezing:
Leftovers will generally keep for 4-5 days in the refrigerator. Store in a covered container. Reheating can be done on the stovetop, or in the microwave.
This dish can be frozen; however, it is best if served immediately after making or after refrigerating leftovers.
Pantry Products Used:
- Cashew Butter: We used Artisana Organic Raw Vegan Cashew Butter. Feel free to use your favorite raw cashew butter in this recipe. Read the label, make sure the only ingredient is raw cashews. Do not use a salted or sweetened cashew butter.
- Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
- Panko Crumbs: We used Ian’s Gluten Free Panko crumbs for this recipe. If you do not need to be gluten free, feel free to use any panko bread crumbs of your choosing.
Kitchen Products Used:
- Large enamel/ceramic lined skillet or similarly large non-stick skillet
- Small casserole pan
We certainly hope you give this deliciousness a try.Print
This tasty oil free Green Bean Tomato Bake side dish is packed with green beans, mushrooms, and tomatoes in a delightful sauce.
- 1 medium yellow onion, fine chop
- 8 oz. fresh mushrooms, chopped *
- 2 Tablespoons reduced-sodium tamari *
- 1 Tablespoon minced garlic
- ½ cup low-sodium vegetable broth *
- ½ cup water
- 1 Tablespoon cashew butter *
- 2 Tablespoons nutritional yeast
- 1 – [ 14.5 oz. can ] petite diced tomatoes
- 2 – [ 15.5 oz. cans ] green beans, drained
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ to 1 teaspoon sea salt (+/-) *
- Pinch black pepper (+/-)
- ½ cup panko crumbs (or bread crumbs) *
- ¼ cup Vegan Parmesan Cheese
- Preheat the oven to 350 F.
- Place the Spice/Herb Ingredients into a small bowl, whisk to combine, set aside.
- Place the finely chopped yellow onions, chopped mushrooms, and tamari into an enamel/ceramic-lined skillet or similar non-stick skillet, sauce over medium-high heat until the onions are tender, and the mushrooms have reduced, approx. 7 to 9 minutes.
- Add the minced garlic, sauté for 1 minute, then add the petite diced tomatoes, vegetable broth, water, and cashew butter, stir until the cashew butter has dissolved into the liquids.
- Next add the remaining Base Ingredients and the Spice/Herb Mix, simmer over medium heat for 4 minutes.
- In the meantime, place the panko crumbs and Vegan Parmesan Cheese into a small bowl, whisk well, set aside.
- Place the green bean-tomato mixture into a small casserole dish, sprinkle the panko crumb-parmesan mixture over the top. Cover with a lid or foil.
- Place the covered dish into the oven and bake for 10 minutes, after 10 minutes, then remove the cover and bake for another 10 minutes.
- Remove from the oven, allow to set for 10 minutes, then serve and enjoy.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 4 to 6
*Nutritional Information: We use almonds and cashews in our Vegan Parmesan Cheese recipe. If you use a vegan parmesan cheese that uses less or no nuts/seeds, then the fat content will be greatly reduced.
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.