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My Berry Forest

Creative plant-based recipes from the magical berry forest

August 27, 2015 By Tiinatuuli Leave a Comment

BRUSSELS SPROUTS WITH VEGAN CHEESE CRUMBLE AND CHICKPEAS

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I consider it a mission of mine nowadays to cook vegan food that not only looks pretty but also tastes amazing. I try new recipes once or twice a week, and sometimes I get a little obsessed. Like the day I wanted to make kid friendly brussels sprouts. The thing is – even I didn’t like these perfectly imperfect little green bundles until a few years ago. That’s because I hadn’t tried brussels sprouts with vegan cheese crumble and chickpeas.

My vegan crumble has been a staple in our house for many months now; it’s the perfect oven roasted veggie and pasta topping. This time I went the safe way by combining brussels sprouts and chickpeas with some oat-based cooking cream to form a delicious and yes – very kid-friendly brussels sprouts pasta dish. And how do I know it was a success?

After dinner all I saw was: empty plates, smiling faces, and a happy mess.

BRUSSELS SPROUTS WITH VEGAN CHEESE CRUMBLE AND CHICKPEAS 2BRUSSELS SPROUTS WITH VEGAN CHEESE CRUMBLE AND CHICKPEAS 3

My little taste testers were so hungry during this photo shoot I have absolutely no photo of the actual meal. I hope you can imagine a bowl full of thin spaghetti all curled up comfortably under a warm creamy sauce with cheesy crumble.

If you want to try another delicious meal with brussels sprouts, here’s a comforting buddha bowl!

BRUSSELS SPROUTS WITH VEGAN CHEESE CRUMBLE AND CHICKPEAS
 
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Prep time
20 mins
Cook time
35 mins
Total time
55 mins
 
Serves: 4
Ingredients
  • Oven roasted brussels sprouts
  • 10 ounces / 300g of brussels sprouts (about 20 sprouts)
  • 2 tbsp melted coconut oil
  • ¼ tsp good quality salt (I use Himalayan salt)

  • Vegan cheese crumble and chickpeas
  • ⅓ cup cashews
  • 1 tbsp nutritional yeast
  • ½ tbsp lemon juice
  • ½ tsp garlic flakes (or ¼ tsp garlic powder)
  • ¼ tsp salt
  • ½ cup pre-cooked chickpeas

  • Pasta sauce
  • Pasta of choice (I like to use organic black bean spaghetti) for four
  • ½ cup oat cooking cream (or vegan cooking cream of choice or coconut milk)
Instructions
  1. Preheat oven to 200C/390F.
  2. Oven roasted brussels sprouts: wash brussels sprouts, remove outer leaves and cut the brown stem off. Cut sprouts in half, put in a bowl and mix with coconut oil and salt. Put on a baking sheet cut side down and roast for 15 min. NOTE: remove loose, burnt (black) outer leaves.
  3. Vegan cheese crumble: Blend all ingredients except chickpeas in a food processor until crumble like consistency reached. Add in pre-cooked chickpeas and mix with a spoon, do not blend. Pour crumble and chickpeas on top of brussels sprouts, toss around until thoroughly mixed, and roast for another 10-15 min until brussels sprouts look golden brown.
  4. Pasta sauce: cook pasta according to instructions, but leave it al dente. On the stove: Put oven roasted brussels sprouts and crumble into a pan with pasta and pour over the cooking cream. Cook on medium heat for 2 minutes stirring gently.
  5. Enjoy!
Notes
Some of the brussels sprouts leaves will be very brown and crispy after the total roasting time. Remove burnt leaves (black-brown), but I recommend you to keep the brown crispy ones. These leaves add a nice salty crunch to the pasta dish.
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Filed Under: All recipes Tagged With: brussels sprouts, cashews, chickpeas, gluten free meals, healthy lunch, healthy meals, kid-friendly meals, pasta sauce, vegan cheese, vegan meals, vegan pasta sauce

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About Tiina

Tiina is a mom of three living in Southern Finland. She's a recipe & content creator, cookbook author and holistic health coach with a focus on plant-based foods.

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