brussel sprouts

Vegan Brussel Sprouts Soup with Potatoes

Ingredients

2 Tbsp olive oil or vegan butter

1½ cup chopped white onion

3 garlic cloves, finely chopped

1 tsp mustard powder

½ tsp caraway seeds

½ tsp garlic powder

¼ tsp smoked paprika

2½ cups peeled and chopped bite-size pieces of russet or gold potatoes

4 cups vegetable broth

2 bay leaves

4 cups sliced Brussels sprouts or chopped brussel sprout leaves

1 cup unsweetened vegan milk

1-2 Tbsp white wine vinegar

¼-½ tsp salt

Instructions

1. In a large, heavy pot or dutch oven, add the vegan butter, onion, and a dash of salt. Sauté over medium heat for ~5 minutes or until the onions are transparent and soft. Add the garlic, mustard powder, caraway seeds, garlic powder and smoked paprika. Stir around for another minute.

2. Add the potatoes, broth and the bay leaves. Cover with a lid, and bring to a boil.
3. When the broth is boiling, remove the lid, add the Brussels sprouts, and turn the heat down to medium-low. Simmer for 7-10 minutes or until the potatoes are cooked through.

4. Remove the pot from heat, and add ~2 cups of the vegetables from the soup to a blender or food processor. Be very careful not to get a bay leaf. Add the unsweetened vegan milk. Blend together until smooth.

5. Add the blended soup back to the pot. Stir in the white wine vinegar, and the salt. Taste, and adjust seasonings (more vinegar? more salt?). Serve.

Recipe adapted from uglyvegankitchen

Potato and Brussel Sprout Gratin

Potato Mixture:

  • 4 cups thinly sliced (1/4") gold potatoes

  • 1/3 cup thinly sliced onion

  • 1 tablespoon oil

  • 1/4 teaspoon salt

  • 1/8 teaspoon pepper

  • 1 tablespoon butter cut into little pieces

Brussels Sprouts Topping:

  • 3 cups thinly sliced brussels sprouts or thinly chopped brussel sprout leaves

  • 1 cup finely shredded Asiago cheese or Parmesan

  • 2/3 cup panko bread crumbs

  • 2 tablespoons oil

  • 1/4 teaspoon salt

  • 1/8 teaspoon pepper

  • 1 cup heavy cream

Instructions

  • Preheat oven to 400 degrees F.

  • In medium bowl, toss together sliced potatoes, onion, 1 tablespoon oil, 1/4 teaspoon salt, 1/8 teaspoon pepper.

  • Arrange potatoes in 10-inch oven safe skillet or baking dish (2 1/4 qt.) Dot the top of potatoes with butter. Roast potatoes and onions for 15 minutes.

  • While potatoes are roasting, toss brussels sprouts, cheese, bread crumbs, oil, salt and pepper in medium bowl. (use same bowl from potatoes)

  • Carefully remove hot skillet from oven. Pour 1 cup heavy cream over potatoes and top with brussels sprouts mixture.

  • Return to oven and bake for 20 minutes more or until topping is browned and potatoes are tender.

Recipe adapted from epicuricloud

Sauteed Brussel Sprout Leaves with Bacon, Onions and Garlic

Ingredients

  • 4-5 cups of brussel sprout leaves, rinsed thoroughly

  • 1/2 medium yellow onion, finely diced

  • 1 cloves of garlic, finely minced

  • 3 slices of bacon.

  • 1 tablespoons Extra Virgin Olive Oil

  • 1/2 cup of Vegetable Stock

  • Pinch of Red Pepper Flakes

  • Lemon zest

  • Juice of 1/2 lemon

  • A splash of Red wine Vinegar (to taste)

  • Salt and pepper to taste.

Instructions

  1. Heat the oven to 350 degrees and cook the bacon for 15 minutes on a rack. Cool and dice.

  2. Add the olive oil to a pan and saute the diced onion until slightly translucent.

  3. Once the onions start to turn translucent, add the garlic and continue to cook until the onions are soft and the garlic is slightly browned.

  4. Add the vegetable stock to the pan and bring it to a simmer.

  5. Add the Brussels sprout leaves to the pan and cover the pan with a lid, allowing the leaves to be steamed .

  6. Once the leaves have slightly wilted down, add the pinch of red pepper flakes and the lemon zest.

  7. Continue to saute the ingredients together, stirring occasionally until they reach the texture/consistency you desire

  8. Remove from heat and stir in a small splash of red wine vinegar and lemon juice.

  9. Season with salt and pepper. Stir in the diced bacon.

  10. Serve hot.

Recipe adapted from thegardeningcook