Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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)
  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!
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.
Recipe by My Berry Forest at