Maple + Basil Pesto Purple Brussel Sprouts w/ Vegan Smoky Eggplant Bacon
Difficulty: 3/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)
Prep & Cook Time: 60 minutes
Servings: ~4
The Challenge: Sick Nasty Brussel Sprouts
Please note this is a preview of an upcoming recipe from my cookbook, Vegan Food That Doesn’t Suck. The cookbook is currently in the works. This recipe will be available until the cookbook releases at which time the recipe will be only a shortened preview. Pre-order here!
Who loves brussel sprouts? I love brussel sprouts You love brussels. We love brussels. Let’s make some delicious brussels.
We have created an absolutely exquisite recipe here for you tonight with a pesto that is a mixture of basil + maple syrup. Say WHHHATTT?! We mixed basil + maple syrup and created this sweet tangy salty herbaceous blend that works so well with brussels! It is AWESOME, and its not like anything you ever have tasted before.
One of the coolest thing about this dish is that we used purple brussel sprouts. You can definitely use green brussels, but purple are so beautiful and so fun to work with. If you can find them, definitely use them!
Oh my goodness - it is so DAMN good. Now, we then pair it with a vegan bacon - eggplant version. I really love rice paper bacon. I really love potato bacon and shiitake. Eggplant is like my 4th favorite, but it is really quite tasty as well, and I think it is a great way to use a vegetable to make a super crispy form of bacon that is really approachable for everyone!
You’ll love this recipe, and it will absolutely kick your taste bud’s butt! Y-U-M.
Let’s get into it!
Ingredients:
Maple Basil Brussel Sprouts
1.5 lbs of purple brussel sprouts, washed, halved
1 tbl olive oil
Spices: 1/2 tsp sea salt, 1/4 tsp pepper, 1/2 tsp smoked paprika, 1/4 tsp cumin
2 tbl maple syrup
1.5 cup basil, packed
1/4 cup parsley, packed
1 tbl olive oil
garlic clove
1/2 lemon, juiced
1/4 cup walnuts
Eggplant Bacon
2 large Chinese eggplants (sub 1 medium eggplant)
2.5 tbl olive oil
2 tbl nutritional yeast
2 tbl liquid aminos
Spices: 1 tsp garlic powder, 1/2 tsp salt, 1 tsp onion powder, 1/2 tsp chipotle chili powder, 1 tsp smoked paprika, pinch of black pepper
1/3 tsp liquid smoke
1/2 tbl maple syrup
The Rest
toasted walnuts (optional)
Equipment You'll Need:
Cutting Board . Sharp Cutting Knife . Measuring Cups . Measuring Spoons . Mixing Bowls . Castiron Pan . Baking Sheet . Parchment Paper . Mandolin
Before You Cook:
Chop + wash fresh ingredients
Preheat oven to 300F
1. To start, wash, halve, and take the outer layer off your brussel sprouts. Mix in a bowl with olive oil + spices. Add to a castiron pan and bake at 300F. You’ll bake them during the whole time you are doing the eggplant bacon and beyond. Flip after 20 minutes. Bake another 20 minutes at 300F (40 total). Remove from oven and increase heat to 400F (only after eggplant bacon is done).
2. Slice the eggplant with a mandolin to 1/8-inch thick or use a sharp knife. Mix your marinade, place the eggplant on parchment-lined baking sheet and then marinade with a pastry brush on both sides of the eggplant. Place into the oven. Bake 15-20 minutes then flip and bake another 15-20 minutes.
5. Add all ingredients from maple syrup to walnuts to a food processor. Blend for 15-20 seconds until broken down. After brussels are removed from oven after 40 minutes, mix with them. Up oven to 400F and bake another 10 minutes (more if not soft in middle).
3. To finish, dice up eggplant bacon and mix with brusssel sprouts. Enjoy!
