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I'm Crystal Vaughn

a classically trained chef taking holistic plant-based nutrition on a grand adventure through North America. When I’m not creating in our traveling kitchen, you can usually find me on my yoga mat or a hiking trail.

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Thanksgiving will be here before you know it and I can't tell you how excited I am to enter our first holiday season with our son.  He makes the holidays seem a little bit cheerier!  Last year I was in such an odd place of the unknown that I didn't really get to enjoy it.  Basically, we had just quickly wrapped up our life on the road, were homeless and staying between family members houses and jobless with a baby on the way.  Not to mention all the emotions that come with being pregnant.  This year I plan on making up for my lack of enthusiasm last year!

We are already decorating the house and planning our Christmas festivities.  Before I get ahead of myself, let's be thankful!  This year we are attending two Thanksgivings feasts (luckily, not on the same day) and I am still trying to decide what I would like to bring since we will be traveling quite a bit and time will be the main challenge.  One dish I am considering are my Green Beans with Roasted Mushrooms and Hazelnuts.

It is my observation that most people either love or hate the traditional green bean casserole but it is most definitely not healthy.  In the past I have come up with a healthy, from scratch version of this favorite but it is pretty time intensive.  The recipe below was shared on my Instagram page a couple of years ago but never made it to the blog so I figured this holiday season was the perfect time to share it!

This green bean dish has a wonderful combination of flavors and textures and only uses 5 ingredients (plus salt and pepper)!  The tamari roasted mushrooms really steal the show here.  They are super flavorful you will want to add them to all of your savory dishes.  (There is also a soy free version if you swap out the tamari for coconut aminos which I do quite often.)  You get the brightness from the green beans which are easily blanched for a couple minutes and tossed in the oven for five minutes.  No soggy beans here!  Last, but not least, you get this wonderful crunch from the toasted hazelnuts that just rounds the whole dish together.

If you are looking for a new twist on green beans to put on your holiday table, this recipe is for you!  Please let me know if you plan on trying this recipe.  I would love to hear from you in the comments below! 

Love and thanks, 


Green Beans with Roasted Mushrooms & Hazelnuts
Serves 4


1/2 lb mushrooms, thinly sliced*
1 tbsp sesame oil
2 tbsp tamari**
1 lb green beans, ends trimmed
1/2 cup hazelnuts
Salt and pepper, to taste

1. Preheat oven to 350°.
2. Prepare a large sheet pan with parchment paper.  Pile the mushrooms into the middle of the pan and drizzle with the sesame oil and tamari (you can also do this in a bowl).  Toss to combine and spread out in one  thin layer.  Place the mushrooms in the oven and roast for 25 minutes or until they have shrunk down to half their size. 
3. While the mushrooms are cooking, bring a large pot of water to a rolling boil.  Toss the green beans in and cook until they are bright green, about 2 minutes.  Strain beans and rinse with cold water.  Shake off excess water.
4. When the mushrooms are ready, remove them from the oven and top with the green beans.  Toss to combine and place in the oven for another 5 minutes.
5.  Heat a small saute pan on medium heat and add hazelnuts.  Shaking the pan frequently so they do not burn.  Once they are browned and smelling fragrant, place on a cutting board.  Let cool for a couple minutes and then give them a rough chop.
6. Salt and pepper the green beans to taste.
7. Place the green beans and mushrooms on a platter and spread the hazelnuts over the top.
Notes: *I used crimini but shitake or button mushrooms would work too.  **For a soy-free version sub tamari for coconut aminos.

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