1

Bring a large pot of salted water to a boil. Pour in the green beans and cook until bright green, about two minutes. Drain and rinse under cold water to stop the cooking. Then set aside.

2

Heat a large cast iron skillet over medium heat. Once hot, pour in the avocado oil. Add in the shallots and stir constantly until crispy and fried, about eight minutes. Remove from the skillet with a slotted spoon and set aside on a paper towel lined plate and season with ¼ tsp salt.

3

Reduce the heat to low and add the almonds to the skillet. Toast until slightly browned and fragrant, about two to three minutes. Remove from the heat and set aside.

4

Increase the heat to medium and add a splash more oil, if needed. Toss in the mushrooms and cook, stirring occasionally until browned, about six to eight minutes. Add in the vegan butter and green beans and season with the remaining salt, and pepper. Stir occasionally for about three minutes, spooning the butter on top of everything.

5

Add in the garlic and toss to combine, and then pour in the vinegar and continue cooking for another one to two minutes.

6

Transfer the green beans to a large serving dish and top with the crispy shallots, almonds and vegan parmesan. Season with salt and pepper to taste. Enjoy!

7

Notes: Store leftovers in a sealed container in the refrigerator for up to three days.

8

Substitutions: Not vegan: use regular butter and parmesan cheese. Nut-free: omit the almonds. No red wine vinegar: use sherry vinegar, or apple cider vinegar.