Vegan Brussels Sprouts Recipes
Brussels sprouts are a cruciferous vegetable that is packed with nutrients, including vitamin C, vitamin K, and fiber. They are also a good source of antioxidants. Vegan brussels sprout recipes are a great way to get your daily dose of vegetables and nutrients.
Here are a few of our favorite vegan brussels sprout recipes:
* Roasted Brussels Sprouts with Balsamic Glaze
This recipe is a classic for a reason. The roasted brussels sprouts are crispy on the outside and tender on the inside, and the balsamic glaze adds a delicious sweet and tangy flavor.
Ingredients:
* 1 pound Brussels sprouts, trimmed and halved
* 1 tablespoon olive oil
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 cup balsamic vinegar
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss the brussels sprouts with the olive oil, salt, and pepper.
3. Spread the brussels sprouts on a baking sheet and roast for 20-25 minutes, or until they are tender and browned.
4. In a small saucepan, bring the balsamic vinegar to a simmer. Cook for 5-7 minutes, or until the vinegar has reduced by half and thickened.
5. Drizzle the balsamic glaze over the roasted Brussels sprouts and serve.
* Brussels Sprout Salad with Apples and Walnuts
This salad is a great way to use up leftover roasted Brussels sprouts. It's also a great make-ahead salad, so you can have it on hand for lunch or dinner all week long.
Ingredients:
* 1 pound Brussels sprouts, roasted and halved
* 1 apple, chopped
* 1/2 cup walnuts, chopped
* 1/4 cup dried cranberries
* 1/4 cup red onion, thinly sliced
* 1/4 cup vegan mayonnaise
* 1 tablespoon Dijon mustard
* 1 tablespoon maple syrup
* Salt and pepper to taste
Instructions:
1. In a large bowl, combine the roasted Brussels sprouts, apple, walnuts, cranberries, and red onion.
2. In a small bowl, whisk together the vegan mayonnaise, Dijon mustard, maple syrup, salt, and pepper.
3. Pour the dressing over the salad and toss to coat.
4. Serve immediately or refrigerate for later.
* Brussels Sprout Soup
This soup is a delicious and hearty way to warm up on a cold day. It's also a great way to use up leftover Brussels sprouts.
Ingredients:
* 1 pound Brussels sprouts, trimmed and halved
* 1 onion, chopped
* 2 cloves garlic, minced
* 4 cups vegetable broth
* 1/2 cup coconut milk
* 1 tablespoon cornstarch
* Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, sauté the onion and garlic in a little bit of olive oil until softened.
2. Add the Brussels sprouts and vegetable broth to the pot and bring to a boil.
3. Reduce heat and simmer for 15 minutes, or until the Brussels sprouts are tender.
4. Puree the soup with an immersion blender or in a regular blender.
5. Stir in the coconut milk and cornstarch. Cook over medium heat until the soup has thickened.
6. Season with salt and pepper to taste.
7. Serve hot with your favorite toppings, such as croutons, shredded vegan cheese, or chopped fresh herbs.
These are just a few of our favorite vegan brussels sprout recipes. With so many delicious and nutritious options to choose from, you're sure to find a recipe that you'll love.