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Pan Fried and Broiled Brussels Sprouts with Vegan Bacon

American \ Dinner \ Main Dish
Votes: 2
Rating: 5
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Prep Time15minutes
Cook Time25minutes
Passive Time
people
Nutrition Facts
Stir Fried and Broiled Brussels Sprouts with Vegan Bacon
Amount Per Serving
Calories 784 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Sodium 672mg 28%
Potassium 574mg 16%
Total Carbohydrates 124g 41%
Dietary Fiber 5g 20%
Sugars 6g
Protein 17g 34%
Vitamin A 21%
Vitamin C 203%
Calcium 8%
Iron 37%
* Percent Daily Values are based on a 2000 calorie diet.

I always loved the idea of Brussels Sprouts with their complex and complete nutritional profile. I never really liked the taste of them, so I made it a mission to make them more palatable.

The recipe I created is a great option for those on both sides of the Brussels Sprouts debate.

ENJOY!

Not-so-Bitter Brussels Sprouts

Ingredients

  • 3 Tbl. Earth Balance
  • 1 Tbl. olive oil
  • 1 Tbl. garlic crushed
  • 20 oz. brussels sprouts halved
  • 1/2 cup water
  • 1 tsp. Low Sodium Better Than Bullion Vegetable Flavor

Directions

  1. Melt Earth Balance and Oil in saute pan. Saute garlic for 2 minutes and then stir in halved Brussels Sprouts. Cook for 5 minutes, turning often.
  2. Add water and Better Than Bullion. Stir in and then cover pan simmering for 10 minutes.

Crispy Sweet Broiled Sprouts

Ingredients

  • 1 Tbl. brown sugar

Directions

  1. Drain Sprouts, reserving pan juices, and place on piece of foil, sprayed with cooking spray, on baking sheet.
  2. Sprinkle with brown sugar and broil for 5 to 8 minutes until slightly charred.

Sassy Sour Cream Sauce

Ingredients

  • 8 oz. Tofutti Vegan Sour Cream
  • 4 Tbl. dry white wine
  • 1/8 tsp. nutmeg

Directions

  1. In remaining juices, heat Vegan Sour Cream over low heat, whisking in nutmeg and wine.

The Finishing Touches

Ingredients

  • 4 cups fresh spinach
  • 2 cups jasmine rice cooked
  • 4 Tbl. Cool Foods Veggie Bacon

Directions

  1. Arrange spinach leaves on dish and top with hot, cooked rice. Spoon equal portions of Brussels Sprouts on each of the 4 plates and drizzle with Sassy Sour Cream Sauce

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.

XOXO

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