I’m always pleasantly surprised when I find mainstream chefs highlighting vegetables in their recipes, and particularly when their dishes are “accidentally” vegan. Some pre-vegans like to think they don’t eat vegan meals or sometimes scoff at the idea that there isn’t any meat or animal by-product in an entree, when in fact people eat “vegan” food all of the time. Do you like eating bananas? Hummus? Rice and beans? Bam, they are vegan, y’all!

In my search for a simple green bean recipe to use up a batch I received in my CSA recently, I found this very easy recipe by Rachael Ray and Elsa Scuderi from the Food Network. I was impressed that there was only a handful of ingredients, with nothing too exotic. Anyone can make this as a nice side dish to an entree of their choice.

Overall, we’d rate this dish 3 out of 5 carrots on the veganlicious scale!