Wash green beans in a big pot of water.

Aline beans in a line to speed up the process and cut dry ends.

Add prepared beans to the boiling water and cook on a medium heat for 3 minutes. Drain the water and put cooked beans in a pot with ice and place the pot under running cold water.

Meanwhile heat the pan over a medium heat add olive oil, garlic, salt, and pepper. Cook for a minute to let the fragrance of the garlic out, stir constantly to prevent garlic from burning otherwise it will give a bitter taste to your sauce. After a minute add dry vermouth.

After another minute add vegetarian mayonnaise and mix it well to dissolve mayonnaise in a sauce, spend a couple of seconds doing this as when vegan mayo spends too much time on a stove it dissolves into oil and you lose the point of having a creamy texture.

When mayo is dissolved add beans and cook for a minute tossing the beans in a sauce so every bean is covered. Take off the heat after a minute and serve.