This is one of the recipes I got from my mother’s recipe box that I don’t remember her ever making. It was in my aunt’s handwriting, so I suspect my aunt made it for us at one time and we liked it, so she gave my mom the recipe. But speculation is all I have on this one. I won’t bother typing out the original because really the only substitution I made was vegan Parmesan for the real thing.

“Cheese”-Topped Green Beans

1 lb fresh green beans
1/4 cup dry onion soup mix
1 cup water
1 Tbsp vegan margarine (original recipe called for 3 Tbsp; I found 1 Tbsp to be plenty)
1/3 cup toasted slivered almonds
3 Tbsp grated vegan Parmesan (I used Bryanna’s okara parmesan)
1/2 tsp paprika

Trim the green beans.

Place the green beans, water, and soup mix in a medium sized pot. Because all I could find at Whole Foods was French onion dip mix and not onion soup mix, I also included a teaspoon of “beef” bouillon.

Cover and cook over medium low heat for 20 to 30 minutes or until green beans are tender.

Meanwhile, toast the almond slivers over medium heat. This should take about 3 to 5 minutes.

When the green beans are ready, drain.

Place green beans in a serving dish (I just returned them to the pot since it was just me and Mark), then toss with the margarine, almonds, and “Parmesan”. Top with paprika.

The green beans weren’t actually in focus in any of the pictures I took of the plated meal last night, so I don’t have a presentation photo for you. Mark really liked these; he ate two rather large servings. I tasted a green bean before adding the “cheese” and actually liked it better than I did after adding the “cheese”, but after a few bites, it grew on me.

By the way, Mark reports that last night’s baked ham was really good on a sandwich today, in fact, he had a sandwich for breakfast and then requested one for dinner. I had already started on veganizing another old recipe for dinner, however, so stay tuned tomorrow for another episode of My Family Recipes!