Ingredients
- 1 pound fresh green beans, trimmed
- 1/2 cup raw pumpkin seeds
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1/4 cup nutritional yeast
- 1/2 cup plain, unsweetened almond milk
- 1 tablespoon arrowroot powder
- 1 tablespoon fresh lemon juice
- 2 tablespoons vegan butter
Directions
- Preheat oven to 350 degrees F.
- Spread pumpkin seeds on a baking sheet and season with garlic powder, salt, and pepper. Roast in preheated oven for 8-10 minutes, or until golden brown.
- Bring a large pot of salted water to a boil over high heat. Add green beans and cook for 6-8 minutes, or until beans are tender but still crisp. Drain and rinse with cold water to stop the cooking process.
- In a medium saucepan, heat olive oil over medium heat. Add nutritional yeast and whisk together until a paste forms. Gradually whisk in almond milk and arrowroot powder. Bring to a boil, whisking constantly, and reduce heat to low. Simmer for 2-3 minutes, or until sauce thickens. Remove from heat and stir in lemon juice and vegan butter until melted.
- In a large bowl, combine cooked green beans, pumpkin seeds, and sauce. Stir until all ingredients are evenly coated. Spread mixture into a 9x13 inch baking dish.
- Bake in preheated oven for 15 minutes. Serve warm.
Interesting Facts
- Pumpkin seeds are a great source of plant-based protein, healthy fats, and dietary fiber.
- Nutritional yeast is a deactivated yeast that has a nutty, cheesy flavor and is a great source of B vitamins.
- Arrowroot powder is a natural thickening agent commonly used in place of cornstarch.
