Brussel Sprout + Ricotta Toast
Shredded Brussel sprouts, tempeh bacon, raisins and walnuts sautéed with savory spices and served on vegan ricotta toast. Easy vegan recipe.
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
Don't have white rice vinegar? A squeeze of fresh lemon juice to taste is a great alternative.
Want a little more heat? Add some red pepper flakes or cayenne pepper!
Not into raisins? Dried cranberries, cherries or chopped dates work well too!
Wondering what to do with leftovers? This Brussel Sprout salad is actually great cold too so if you have leftovers you can serve this recipe as a side salad the next day. The raisins plump up and become super flavorful and all of the spices have time to marinate the veggies...the result is d e l i c i o u s so maybe keep this in mind and make extra to ensure that there will be leftovers!