This Summer Vegetable Sauté is so delicious and would be a great side dish with roasted potatoes! It can also be a light lunch that is perfect for warm days. Pull a seat outside and bring this vegetable sauté! It'll be perfect!

Summer Vegetable Sauté [Vegan]

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Cooking Time



  • 1 tablespoon vegan butter (or canola oil)
  • 3 Cups of Trimmed and Halved Green Beans
  • 1 Cup Quartered Radishes
  • 2 Cups Leeks trimmed, halved down the center and cut into 2- 3-inch pieces
  • 1 tablespoon capers
  • 1 teaspoon Dijon Mustard
  • 1 tablespoon Lemon Juice
  • Salt + Black Pepper to taste
  • 1/2 Cup Chopped Flat Leaf Parsley


  1. Melt 1 1/2 teaspoon of Earth Balance in a skillet over medium, heat. Add green beans and sauté for 4-5 minutes tossing occasionally. Add radishes and leeks to the pan and continue cooking until the leeks are cooked and the green beans and radishes are tender-crisp about 3 minutes.
  2. Add the remaining 1 1/2 tsp of Earth Balance or oil to the pan along with the capers, lemon juice, dijon, and a pinch of salt and pepper and toss to coat the vegetables. Remove from heat, then add the parsley to the pan, tossing to evenly distribute.

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