Vegan Recipes | Not That Kind of Vegan

Maple and Dijon Green Beans and Brussel Sprouts

These is not your Grandma’s green bean casserole. No shade intended, because green bean casserole is delicious. But you are fancy and have no room for your life for canned soup. This updated holiday dish is full of flavor, oil free, and delicious AF! This is how we made it:


½ lb green beans, ends trimmed

½ lb brussel sprouts, sliced thinly

1 tbsp maple syrup

1 tbsp dijon mustard

Sprinkle of red pepper flakes

Salt and pepper to taste


Heat a skillet over medium-high heat. Add a couple of ice cubes, a little water, a little veggie broth, or a little oil. Add the green beans and sautee stirring frequently until the beans begin to brown, or about 5-7 minutes adding more liquid as necessary. Add the brussel sprout pieces and sautee until the veggies are all soft, or about another 5 minutes.

In the meantime, whisk together the maple syrup and dijon in a small bowl.

Pour the maple syrup and dijon on top of the veggies and stir until most of the liquid is absorbed and are well coated.

Season with red pepper flakes, salt, and pepper.

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