To make the cucumber-wasabi ranch, combine the ingredients in a food processor or small blender and pulse until smooth. Taste and adjust seasonings, if necessary. Put the dressing in a covered container and place in the refrigerator while you prepare the rest of the ingredients.

Combine the bouillon paste with 8 cups of water in a stock pot. Whisk until the bouillon poaste evaporates and bring the broth to a boil over high heat. Once at a boil, drop the green beans into the pot and boil, uncovered, until just tender, 3 to 4 minutes. Drain and immediately plunge the green beans into a bowl of ice water to stop them from cooking.

Meanwhile, prepare a dredging station. Place the flour and 2 teaspoons kosher salt in a large container with a lid, whisking to combine. In a second container with a lid, whisk together the vegan egg and non-dairy milk. In a third container, whisk together the breadcrumbs, cayenne powder, onion powder, smoked paprika, dried dill, remaining salt, and pepper.

Add the blanched green beans into the container with the flour, cover, and give it a gentle shake, ensuring each green bean is coated in flour. Using a slotted spoon or tongs, transfer the green beans into the container with the vegan egg/milk mixture. Cover the container give it a shake to ensure the green beans are now coated in the egg/milk mixture. Last, transfer the beans to the panko breadcrumbs, cover and give it a mix until they’re coated in the breadcrumb mixture.

Meanwhile, pour 5 cups of oil into a deep sauté pan or Dutch oven and set over medium-high heat. The oil should be about 3 inches deep; add more if needed. You’ll know the oil is hot enough when you sprinkle a pinch of flour into it, and it sizzles immediately.

Working in batches, use tongs to remove the coated green beans from the seasoned breadcrumbs. Tap off any excess breadcrumbs and gently drop the green beans into the hot oil. Fry them until they’re golden brown and crispy, 5 to 8 minutes. Remove the green beans from the oil and transfer them to a paper towel–lined plate to dry, seasoning them with a pinch of salt as soon as they come out of the hot oil. Repeat with the remaining green beans.

Garnish with vegan parmesan and fresh parsley. Serve immediately with the cucumber-wasabi ranch. Enjoy!