This is one of those posts, which wants to sit in the drafts! I think mainly because the cookie post before this was so pretty! Well.. lets just get on with these brussels sprouts. here you go. I found these super fun breaded Zucchini and Eggplants at Jesse’s and decided to use something similar on them Brussels sprouts.. I think this vegetable needs to be used more, apart from the usual roast salad thingamajigs. If you havent seen the previous delicious avatar of BSprouts on the blog, check them out all dressed up in a Brussels sprouts in a simple tomato curry here!
Another reason, not to underestimate the creations.. these BSprouts featured on TheKitchn! The breaded Bsprouts are glutenfree. Use glutenfree pasta to make this gf. The breaded Bsprouts can be prepared and refrigerated for 2-3 days, though they do taste best freshly out of the oven. Also, join in and link up your citrusy creations from January on the Citrus blog hop post here.
Below, BSprouts ready to go into the oven.
On another supercool note, PPK’s top 100 is out, The 100 most inspiring ingredients, recipes, chefs, restaurants, tips, cookbooks, tools and websites from 2011! and I am on it!! My home town’s spice filled Saoji Tempeh curry features on number 76! Thank you PPK and everyone who works to get vegan goodies out there!
Pictured below. BSprouts Crisp out of the oven
For the Breaded Brussels Sprouts: Serves 1 very hungry person
You have 3 options
1. Make a thick batter of 1/2 cup chickpea flour, salt, pepper, dried basil , water, coat BSprouts in it, and bake.(these will be more like fritters)
2. Use the happygoluckyvegan’s , dip in flax egg and then brown rice bread crumbs version.(add some dried basil)
3. The version in pictures on this post with rice flakes.. recipe below.
1/2 cup of thin rice flakes ground coarsely
2+ Tablespoons chickpea flour
1 teaspoon flaxmeal
1/2 teaspoon salt or to taste
1/2 teaspoon dried basil or spice mix of choice
1/4 teaspoon cayenne or black pepper or to taste
3-5 Tablespoons warm-hot water
1/2 teaspoon oil
8 BSprouts(brussels sprouts), stems cut, halved and outer leaves removed.
Mix all the ingredients, except BSprouts, to get a thick pasty mix. Let sit for a minute. Then coat halved brussels sprouts with it. The mixture is not very sticky, so just press on both sides to cover as much as you can. (See ready for baking picture above) Adjust water and chickpea flour if needed.
Place on parchment with halved side up.
Bake in preheated 365 degrees F for 20-25 minutes until the batter is dry and some outer leaves start to brown.
Prepare 2 cups of any pasta of choice. Add tomato basil sauce and toss. You can also use any pesto sauce with it.
Top with breaded brussels sprouts, nutritional yeast(optional) and chopped fresh basil.
My simple tomato basil sauce:
Add 1 teaspoon of olive oil in pan, add in 3 cloves of garlic finely chopped.
Cook for 1 minute on medium heat.
Add 1/2 teaspoon chili flakes and 3 medium tomatoes finely chopped.
Cook covered for 5 minutes.
Add in 3-4 Tablespoons of chopped fresh basil leaves or a teaspoon of dried basil and salt to taste(1/2 teaspoon).
Mix well and cook for another 5 minutes until the tomatoes are mushy.