Luxury Shredded Brussels Sprouts
This is a very quick and easy way of cooking Brussels sprouts – especially handy if you’ve run out of room in the oven! Enjoy with a roast or Christmas spread 🙂
Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub
Preparation time
10 min
Cook time
15 min
Total time
25
Cuisine
British
Meal
- sides-light-meals-and-salads
- vegetable-side-dishes
Servings
4
Ingredients
- 300g/10.5 oz Brussels sprouts
- Olive oil
- 2 tbsp vegan white wine
- Juice and zest of 1 lemon
- 2 tbsp toasted pine nuts
- 60g/½ cup seasoned breadcrumbs
- 3 tbsp vegan Parmesan
- Salt and pepper, to taste
Instructions
- Slice the ends off the sprouts and chop them in half. Place them flat side down and finely chop until they are all shredded.
- Heat 1 tablespoon of olive oil in a large frying pan or wok to medium heat, add the sprouts, lemon zest, seasoning and cook for 5 minutes.
- Add the wine and cook for a further 5 minutes.
- Add 1 tablespoon of olive oil and the lemon juice and cook for another 5-10 minutes.
- Pour the sprout mixture into a serving dish. Drizzle with 1 tablespoon of olive oil and stir through the breadcrumbs, pine nuts and vegan Parmesan.
- Season with salt and pepper.
Keywords
Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?
We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.
Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.
Related recipes
Ultimate Roast Potatoes
Roast potatoes for all roast potato occasions – this is our favourite way of making them – enjoy! This recipe has been taken straight from our brand new mini cookbook, A…
Best Ever Tiramisu
Espresso soaked ladyfingers, sweet and fluffy vegan Amaretto cream with a light dusting of cocoa – mmm. This recipe has been taken straight from our brand new mini cookbook, A…
No Turkey Festive Roast
This mouth-watering no turkey roast is much easier to make than it looks! With a crispy ‘skin’ and juicy, tender middle, you’ll create a dazzling centrepiece for your festive table.…
Easy Charred Apricot & Frangipane Crumble with Chantilly-Style Yoghurt
This can be made pretty cheaply, tastes wonderful and takes hardly any time – win, win!
Smoky Jerk-Glazed Kebabs & Superfood Salad With Pineapple & Mint Dressing
This has been a winning dish with vegans and non-vegans alike every time I’ve produced it. Summery, bursting with flavour/freshness (and protein woo hoo) and a real crowd-pleaser for those…
Pumpkin Fritters
This is a very nostalgic recipe for me as it’s a version of my mum’s pumpkin fritters, which she used to make for us when I was growing up in…