Difficulty: Easy
Serves 4
The humble B-sprout is a classic, yet often controversial component of the Christmas dinner. Whether you love ’em or hate ’em, I reckon this recipe is going to change the way you think about Brussels sprouts in a very tasty way!
When finely shredded and combined with smoky tempeh, Brussels sprouts really come into their own. By keeping them raw, this dish adds a much needed element of freshness to what is often a super rich festive feast.
You can prepare almost all of this in advance, especially if you want to serve it cold!
Ingredients
Smoky Tempeh
- 300g tempeh
- 1/4 cup dark soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon vegan Worcestershire sauce
- 1/2 teaspoon liquid smoke
- 1 clove garlic, minced
- Pinch of salt
- Pinch of pepper
- 2 tablespoons vegetable oil
Salad
- 400g Brussels sprouts, washed and drained
- 1/3 cup pine nuts
- 1/3 cup cranberries
- 1/4 cup vegan parmesan
Dressing
- 2 tablespoons olive oil
- 1/2 teaspoon maple syrup
- Squeeze of lemon juice
- Salt and pepper to taste
Method
- Roughly chop the tempeh into small chunks and transfer to a small, air-tight container.
- In a small jug or bowl, combine the soy sauce, maple syrup, Worcestershire sauce, liquid smoke, garlic, salt and pepper.
- Pour the marinade into the container of tempeh, add the lid and place in the fridge for at least an hour (overnight is ideal.)
- Thinly slice the Brussels sprouts so they they look almost shredded. Pop into a bowl or air-tight container if you’ll be assembling your salad later.
- Make the dressing by combining the olive oil, maple syrup, lemon juice, salt and pepper. Set aside in the fridge until it’s time to serve.
- At this point, you can choose to cook your tempeh in advance for a cold salad, or decide to serve slightly warm and cook tempeh shortly before serving. When it is time to cook the tempeh, heat the vegetable oil in a frypan over high heat and pour in the entire contents of the container (be careful, it will spit!)
- Continue to cook the tempeh until it’s a deep brown and crunchy on the outside before draining on paper towel.
- Right before serving, toss the Brussels sprouts in the dressing and place in a serving bowl or dish. Add the tempeh, pine nuts, cranberries and parmesan. Serve immediately!
Don’t forget to check out some of my other festive recipes like my Peppermint Bark Pudding, Stuffed Meatloaf Roast and The Perfect Vegan Amaretto Sour!
