Brussels sprouts + Ricotta toast
salty Brussels sprouts and ricotta toast with raisins, walnuts and crispy tempeh bacon is a healthy and easy vegan food what can you do for breakfast, lunch or dinner!
If you’re looking for new Brussels sprouts recipes, you have to try this tasty roast. It starts with sweet and smoky tempeh bacon. Then comes the finely shredded Brussels sprouts (I use a food processor com this to make quick work of the chop) and then add lots of flavor with garlic, salt, black pepper and a drizzle of maple syrup. Sweet, salty and peppery flavors complement the vegetables and a handful of chewy raisins and crunchy walnuts add great texture.
This quick Shredded Brussels Sprouts recipe is great on its own, but even better when served warm on top of toasted sourdough bread spread with vegan ricotta cheese. I made an easy homemade version of ricotta with tofu, recipe here
Ingredients
Brussels sprouts – this nutrient-dense green vegetable is a good source of vitamin C and vitamin K and is in season in the fall and winter months.
Tempeh Bacon – The protein-rich tempeh bacons offer a subtle smoky flavor that complements the earthy Brussels sprouts.
Granulated garlic – I like to use garlic granules for a quick and easy flavor that isn’t too overpowering in this dish.
Raisins – this sweet and chewy ingredient helps balance the salty and smoky flavors and creates a satisfying texture in the final dish!
Nuts – Crunchy walnuts also offer great texture and added nutrients like Vitamin E and Omega 3.
Maple syrup – Little is needed to complete this dish and make it very tasty!
White rice vinegar – a dash right at the end brings the final dish to life.
What to serve with Brussels sprouts and ricotta toast
I love this veggie toast on its own for a quick, light, and satisfying meal, but it’s also delicious when paired with soups or salads like these:
More healthy vegetable recipes to try!
Brussels sprouts + Ricotta toast
Shredded Brussels sprouts, tempeh bacon, raisins and walnuts sauteed with savory spices and served with vegan ricotta toast. Easy vegan recipe.
- 3 slices bacon tempeh I use LightLife
- 3 spoon olive oil
- 18 medium Brussels sprouts
- ½ teaspoon garlic granules
- ½ teaspoon kosher salt I use Morton’s
- ¼ teaspoon black pepper
- 2 teaspoon maple syrup
- 1 handful raisins, cranberries or dried cherries
- 1 handful new
- 1 teaspoon white rice vinegar
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Add 1 tablespoon of olive oil to a pan and toss with the tempeh bacon. Cook for 2-3 minutes to brown, then add the Brussels sprouts and remaining olive oil.
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Let the vegetables saute for 2-3 minutes and then add the garlic powder, salt and pepper, maple syrup and mix well.
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Remove from the heat and add the vinegar and mix well.
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Taste to see if you want to add more salt or maple and adjust accordingly. Tip: This is a good time to add some heat with red pepper flakes or some cayenne pepper if desired.
Want a little more heat? Add some paprika or cayenne pepper!
No raisins? Dried cranberries, cherries or chopped dates work well too!
Wondering what to do with leftovers? This brussels sprouts salad is also great cold, so if you have leftovers, you can serve this recipe as a salad the next day. The raisins plump up and become super tasty and all the spices have time to marinate the veggies… the result is delicious so maybe keep that in mind and make more to make sure there are leftovers!