Monday, November 10, 2008

Shredded Brussels Sprouts with 'Bacon' and Hazelnuts

This recipe features two more foods now in season - Brussels sprouts and hazelnuts. Try this side dish any night during the fall, but keep it in mind for Thanksgiving too - meat-eaters shouldn't get to have all the fun on that day.

Coat a Dutch oven with cooking spray and heat over medium-high heat. Add 1/4 cup chopped vegan bacon (such as Smart Bacon - about 3 slices). Cook for 4 minutes until the 'bacon' is crisp; remove from pan and set aside.

Add 1/4 cup vegetable broth to the pan, and let it come to a simmer (which will happen quickly). Add 6 and 1/2 cups thinly sliced Brussels sprouts and cook 4 minutes until crisp-tender.

Remove from heat and stir in 1/2 tsp. salt and 1/4 tsp. black pepper. Sprinkle with the 'bacon' and one and a half tablespoons of chopped hazelnuts. This makes enough side servings for a small crowd - 6 servings of 2/3 cup. Double the recipe if you do decide to bring it to a Thanksgiving feast!

'bacon' $3.39
Brussels sprouts $7.92
hazelnuts $6.99

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance