Self-proclaimed lover of Brussels sprouts right here. But, I’ll admit, I pretty much always roast them. Because, um, they’re awesome that way. But our virtual bud Heather Crobsy of YumUniverse (you may remember her from this super-cute and yummy Halloween recipe) has me broadening my Brussels-sprouts horizons with this recipe from her new vegan cookbook, YumUniverse: Infinite Possibilities for a Gluten-Free, Plant-Powerful, Whole Food Lifestyle.
Using shredded Brussels sprouts (plus kale!) and lots of rich Asian flavors, this is the kind of dish that’ll have you wondering: Why haven’t I made shredded Brussels sprouts sooner? (At least I was.) Genius!
- Brussels Sprouts and Kale Ingredients
- 12 Brussels sprouts
- 3-4 large leaves kale, stems removed
- 2 green onions, sliced
- Miso Dijon Sauce
- 1 tablespoon chickpea miso
- 1 teaspoon Dijon mustard
- 2 teaspoons pure water
- ¼ teaspoon wasabi powder*
- ¼ teaspoon dulse flakes*
- 1 teaspoon coconut oil*
- 2 teaspoons sesame
- seeds, toasted
- Pinch black pepper
- Sea salt to taste*
- Wash and slice Brussels sprouts into strips with chef’s knife. If you have a food processor, save time by running your sprouts through the shredder blade. Place them in large glass bowl.
- Roll up kale leaves lengthwise and chiffonade into thin strips.
- Slice onion and set aside.
- In a small bowl, mix together sauce ingredients. Set aside.
- Heat skillet to medium-high and then add oil. Place sliced onion, shredded kale, and Brussels sprouts into pan. Sear veggies for 2 to 3 minutes and then stir. Sear another 3 minutes and then stir. Repeat one more time and remove from heat.
- Fold in sauce, top with sesame seeds and pepper. (You can add salt, but you probably won’t need it thanks to the saltiness of the miso.) Serve warm.
*Any light, soy-free, gluten-free miso will do.
*Serve with cooked brown rice, quinoa or buckwheat.
Check back in January for our two-year birthday (Party! Party!) when we’re giving away a copy of the amazing YumUniverse cookbook! —Jenn