Brandi Rollin’s Vegan Green Beans With Italian Marinara Sauce

I know....right?? Let's go!

Green Bean Mixture:

5 oz / 1/3 lb of fresh green beans 

1/3 medium red bell pepper

4 crimini mushrooms

1/2 medium spring onion

1 Tbsp balsamic vinegar

Tomato Marinara:

2 medium tomatoes

3-5 pieces sun-dried tomatoes

1 tsp dried Italian spices

1/2 clove garlic

Celtic sea salt to taste

To make the green bean mixture:

1. Remove the ends of the green beans and set aside in a large bowl.
2. Slice the red bell pepper, mushrooms and spring onions, and add to the green beans.
3. Dehydrate the vegetables for 5-6 hours.
4. If you are using an Excalibur dehydrator, spread the vegetables on top of a texflex sheet. Dehydrate at 105 degrees or in your oven at the lowest temperature.
5. For the tomato marinara:
6. Blend all of the ingredients in a food processor or Vitamix until smooth. If you are using a food processor, soak the sun-dried tomatoes for 4 hours before using.
7. Once the green bean mixture has dehydrated, place it into a medium bowl.
8. Add the marinara by the spoonful and mix.
9. Set aside for 10 minutes and then serve.
10. This recipe stores well in the refrigerator and can be prepared 1-2 days ahead of time.
11. Cost saving tip: make this recipe when green beans are in season, and are most flavourful and affordable.
12. Makes 2 ½ cups – 1 large serving
13. Total Estimated Cost = $4.45

Learn more about Brandi Rollins at Raw Foods On a Budget
Thanks to Healthy Blender Recipes!