Savory Brussel Sprout and Ricotta Toast with raisins, walnuts and crispy tempeh bacon is a healthy and easy vegan meal that you can make for breakfast, lunch or dinner!
If you’re looking for new brussel sprout recipes, you’ve got to try this flavorful toast. It starts with sweet and smokey tempeh bacon. Then comes finely shredded Brussel sprouts (I use a food processor like this one to make quick work of the chopping) and then add lots of flavor with garlic, salt, black pepper and a drizzle of maple syrup. The sweet, savory, peppery flavors compliment the vegetables and a handful of chewy raisins and crunchy walnuts adds great texture.
This quick shredded Brussel sprouts recipe is great on its own but it’s even better when served warm on top of toasted sourdough bread slathered with vegan ricotta cheese. I made an easy homemade version of ricotta using tofu, recipe here.
Ingredients
Brussel Sprouts – this nutrient-dense green vegetable is good source of vitamin C and vitamin K and it’s in season in the Fall and Winter months.
Tempeh Bacon – protein-rich tempeh bacons offers a subtle smokey flavor that compliments the earthy Brussel Sprouts.
Garlic Granules – I like using garlic granules for quick, easy flavor that isn’t too overpowering in this dish.
Raisins – this sweet and chewy ingredient helps to balance the savory and smokey flavors and creates a satisfying texture in the final dish!
Walnuts – crunchy chopped walnuts also offer great texture and as well as added nutrients like vitamin E and Omega 3.
Maple Syrup – just little goes a long way in rounding out this dish and making it really flavorful!
White Rice Vinegar – a dash right at the end adds life to final dish.
What to Serve with Brussel Sprout and Ricotta Toast
I love this veggie packed toast on its own for a quick, light and satisfying meal, but it’s also delicious when paired with soup or salads like these:
- Easy Vegan Pumpkin Soup
- Split Pea Soup
- Roasted Broccolini Salad with Lemon, Apricots and Kale
- Thai Sweet Potato Bisque
More Healthy Vegetable Recipes to Try!
- Restrauant-Style Brussel Sprouts
- Maple Roasted Acorn Squash with Vegan Cornbread and Sausage Stuffing
- Healthy Twice Baked Potatoes
- Maple Sea Salt Butternut Squash with Sage Cashew Cream
- Roasted Tomatoes with Pesto Chickpea Stuffing
Brussel Sprout + Ricotta Toast
Ingredients
- 3 slices tempeh bacon I use LightLife
- 3 tbsp olive oil
- 18 medium Brussel Sprouts
- ½ tsp garlic granules
- ½ tsp kosher salt I use Morton's
- ¼ tsp black pepper
- 2 tsp maple syrup
- 1 handful raisins, cranberries or dried cherries
- 1 handful walnuts
- 1 tsp white rice vinegar
Instructions
- Add 1 tbsp of olive oil to a sauté pan and crumble in the tempeh bacon. Cook for 2-3 minutes to brown and then add the Brussel sprouts and remaining olive oil.
- Allow the veggies to sear for a 2-3 minutes then and the garlic powder, salt and pepper, maple syrup and mix well.
- Remove from the heat and add the vinegar and mix well.
- Taste to see if you want to add more salt or maple and adjust accordingly. Tip: This is a good time to add a little heat with red pepper flakes or a dash of cayenne pepper if desired.
Assemble
- Toast the sourdough and spread a thick layer of vegan ricotta onto each slice. Top with the warm Brussel sprouts and enjoy!
Notes
Hey! I’m Nicole and I make practical vegan recipes for REAL life. I cook with simple, easy to find ingredients and I’m passionate about creating delicious plant-based meals that everyone will love!
I hope you enjoy my recipes and videos :) Happy Cooking!
Find me on: Instagram
I love your ricotta recipe and adding it to toast is a game changer. This is my new fall go to meal. I love that it’s hearty, fiber packed, filling. The only thing that I was confused about was when to add the raisins and walnuts as it wasn’t in the directions so I watched your video again and saw you added it with the brussels, so you may want to note that in your directions. So I’m sure they’d be better when they are warmed through the raisins and walnuts. I just added them after I took the brussels off the heat. Thanks for a delish recipe and all the food inspo you have given to your followers.
This is a winner!
I didn’t have ricotta, and didn’t feel like making it, so I used a bit of an eggplant spread that I had in the fridge. It added some spice to go with the sweetness.
Yum.
Swapped the tempeh bacon for beyond sausage and it still turned out incredible!
Author
I’m so happy to hear that! Glad you enjoyed it 🙂 Thanks for letting me know