Country Ranch Vegetables (Print Version)
# Ingredients:
→ Base Vegetables
01 -
1 cup yellow onions, finely diced
02 -
2 tablespoons minced garlic
03 -
1 pound baby red-skinned potatoes, halved
04 -
1 pound fresh green beans
→ Liquids & Beans
05 -
1 cup vegetable broth
06 -
1 cup water (or extra broth)
07 -
1 can (15.5 oz) cannellini beans, drained and rinsed
08 -
2-3 teaspoons Dijon mustard
09 -
2 teaspoons apple cider vinegar
→ Seasonings
10 -
1 1/2 teaspoons garlic powder
11 -
1 teaspoon onion powder
12 -
2 tablespoons dried minced onions
13 -
1/2 teaspoon dried ground mustard powder
14 -
1 teaspoon dried parsley
15 -
1/4 teaspoon dried dill
16 -
1 teaspoon dried chives
17 -
1/4 teaspoon smoked paprika
18 -
2 teaspoons nutritional yeast
19 -
1/4 teaspoon baking soda
20 -
3/4 teaspoon sea salt
21 -
1/4 teaspoon black pepper
# Instructions:
01 -
Combine all spices and herbs (except salt and pepper) in a bowl, set aside.
02 -
Cook diced onions in a large pot over medium-high heat for 5-7 minutes until tender, adding a splash of broth if needed. Add garlic and cook 1 minute more.
03 -
Add broth, water, nutritional yeast, and spice mix. Bring to boil, reduce to simmer. Stir in baking soda.
04 -
Add potatoes first, then layer green beans on top. Cover and simmer 15 minutes.
05 -
Add salt, pepper, vinegar, mustard, and beans. Simmer uncovered 5-10 minutes until potatoes are tender. Let rest 7-10 minutes before serving.
# Notes:
01 -
Potatoes should be submerged in liquid for even cooking
02 -
Keeps in refrigerator for up to 5 days