Dehydrated green beans, traditionally served with bacon, are a classic from Grandma’s recipe collection. Since there was hardly any fresh produce in winter, beans were dried and thus preserved. They are a good source of vegetable protein, vitamis, minerals and are high in fibre. My salad from dehydrated green beans uses smoked tofu to add bacon taste. Add a few walnuts before serving and you have a perfect yummy vegan winter dish.
A classic turns modern.
Dehydrated crisps made from various vegetables have become fashionable and now it is time to give a classic a comeback, naturally in a more contemporary style. You might have come across the shriveled beans as a healthy snack. I show you a recipe for a tasty winter dish; a salad from dehydrated beans and smoked tofu. I prefer smoked tofu, but you could use any vegan bacon. Tofu is not only an always welcomed source of protein in the plant-based kitchen, but smoked tofu and the nutty tasting dehydrated beans are just perfect.
You do not have to dry the beans yourself, with larger supermarkets, online shops, local farm shops or farmer’s markets having them on offer. To finish the meal with a delicious home-made dessert, I suggest a no-bake pumpkin pie or a Chai cream. Both are naturally vegan!
Salad made from dehydrated green beans
Ingredients
- 100 g Dehydrated green beans
- 1,5 liter water
- 1 tsp salt
- 2 Tbsp olive oil
- 200 g smoked tofu
- 2 Tbsp Tamari (soy sauce)
- 2 Tbsp water
- 1 onion
- 2 Tbsp olive oil
- 75 ml water
- 0.5 Tbsp Vegetable broth, powder
- 4 Tbsp Aceto Balsamico (Balsamic vinegar)
- 1 garlic clove
- 1 Tbsp capers
- 1 handful walnuts
- 0.5 bunch fresh parsley
Instructions
- Cook the dried beans in salted water for 30 minutes until they are soft.
- In the meantime, cut the tofu into 1 cm cubes. Heat a pan with 2 Tbsp olive oil and fry the tofu cubes until crispy. In a small bowl, mix together 2 tablespoons each of tamari and water, then use to deglaze the tofu. Stir briefly and let the liquid evaporate. Remove the pan from the stove and set aside.
- When the beans are done, put them in a strainer and rinse with cold water.
- Peel the onion and cut in halves.
- Finely dice the onions.
- Heat the olive oil in a frying pan, fry the onions until translucent for about 4 minutes.
- Then deglaze with the 75 ml of water. Add the vegetable stock powder. Roughly chop the capers and place in the stainless steel container with the balsamic vinegar, smoked tofu and dried beans. Press the garlic clove and add it, mix everything well with a rubber spatula and leave to stand for 10 minutes.
- Serve and garnish with chopped walnuts and parsley.
Notes
