description
Struggling to cook healthy meals at home? Forks Meal Planner is here to help. Sign up now!
  • Prep-time:
  • Makes 9 cups + 4 cups bulgur
  • print/save recipe

    Please enter your email to continue.

    Cancel

Slender petite whole green beans make a beautiful presentation when you serve this medley on a platter. Note that this recipe calls for cooked bulgur, so be sure to have that ready to go.

By Nancy Macklin,

Add to meal planner
375 Shares

Ingredients

  • 2 lb. small round red potatoes, cut into ¼-inch-thick slices
  • 1 12- to 14-oz. package fresh or frozen petite whole green beans
  • 1 medium red onion, thinly sliced
  • 6 tablespoons aquafaba (liquid reserved from drained chickpeas)
  • 6 tablespoons white wine vinegar
  • 3 tablespoons Dijon-style mustard
  • 1 to 2 teaspoons chopped fresh dill weed
  • ½ teaspoon garlic powder
  • Sea salt and freshly ground black pepper, to taste
  • 4 cups hot cooked bulgur
  • ¼ cup pine nuts, toasted

Instructions

  1. In a 6-quart Dutch oven cook potatoes in enough boiling water to cover by 2 inches for 2 minutes. Add green beans and red onion; return to boiling. Reduce heat to medium and cook about 2 minutes more or until potatoes and beans are tender. Drain; cover to keep warm.
  2. Meanwhile, in a small bowl whisk together aquafaba, vinegar, mustard, dill, and garlic powder. Add to potatoes and beans; toss gently to coat. Season with salt and pepper.
  3. Serve potato mixture over bulgur and sprinkle with pine nuts.
description Meal Planner

Healthy eating shouldn’t be a hassle.

With weekly meal plans customizable for any size table and any dietary restrictions, Forks Meal Planner takes the hard work out of healthy plant-based cooking.

Start Planning
description Cooking Course

Learn to cook plant-based meals at home

Forks Over Knives online cooking course will help you learn new techniques, flavors and styles to live your very best life.

Join the course
description
about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

see more from this author
description
Free download

7 Keys to Success on a Healthy Vegan Diet

Getting started on a plant-based diet or looking to refresh your eating habits? Download our practical guide to long-term success.

More from Forks Over Knives

By continuing to browse our site, you agree to our Terms of Use and Privacy Policy. You can learn more about how we use cookies to improve your experience here

Want More Recipes?

Download the Forks Over Knives App and get 400 whole-food, plant-based dishes at your fingertips.

LEARN MORE
Copy link
CopyCopied
Powered by Social Snap