Maple Mustard String Beans and Potatoes

I’ve been wanting to make this dish for awhile now, but it requires a lot of cooking time so I had steered away from it. But behold, I picked a day when I would get out of work early and have time to cook this! If you are put off by the cooking time, just know that it is worth it in the end.

I got this all ready the night before, cutting the beans and potatoes, as well as pouring the glaze over it, put foil over the top and left it in the refrigerator for the next day. Right upon getting home I preheated the oven and popped them in when it finished heating up, so all of the major work was already done (so I made chickpea cutlets while the potatoes and beans were baking).

I really liked how this dish turned out. The taste and smell kind of reminded me of Snyder’s Honey Mustard Pretzel Bites. Maple syrup,  mustard and soy sauce definitely play well together, being both sweet yet slightly sour and tart at the same time. I would even consider making a batch of the glaze and marinating tofu in it.

By the end of the cooking time, the potatoes were perfectly soft, and the green beans had the nice, soft bite of a green bean casserole. French’s Fried Onions probably wouldn’t be a bad addition to this either. It made a ton, so I ended up having a lot of leftovers that fed me throughout the week.

I would love to make this dish again, that is, if time allows. Between all the good recipes from Vegan with a Vengeance and the Veganomicon that have potatoes in them, I will have to pick and choose however!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: