10 Best Vegan Brussels Sprout Recipes For Your Kids

10 Delicious Vegan Brussels Sprout Recipes For Your Kids

10 Best Vegan Brussels Sprout Recipes For Your Kids

Consuming many cruciferous vegetables, such as Brussels sprouts, may help prevent stomach, lungs, kidneys, breast, bladder, and prostate cancers. Brussels sprouts and other crunchy vegetables may help you avoid other health problems like high blood pressure, high cholesterol, heart disease, and diabetes. Don’t miss to add the healthy vegan brussels sprout recipes to your kids meal.

Health Benefits Of Brussels Sprouts

Health Benefits Of Brussels Sprouts

The health advantages of Brussels sprouts, from radiant skin to enhanced digestive health, make this veggie worthwhile to consume.

1. Reduce Heart Disease

This traditional autumnal side dish is so much more than a justification for consuming additional bacon. Brussels sprouts are a great source of vitamin C and other beneficial nutrients. A diet high in vitamin C from fruits and vegetables has been associated with a lower risk of chronic cardiovascular disease.

2. Pack Antioxidants

Antioxidants support healthier cells and a lower risk of cancer and are abundant in Brussels sprouts. For a quick and delectable weekday side meal, try cutting fresh Brussels sprouts for a salad or roasting them with garlic and a savory mustard sauce.

Provide Plant-Based Protein

3. Provide Plant-Based Protein

4 grams of wholesome, plant-based protein are contained in one cup of Brussels sprouts. If you follow a vegan or vegetarian diet and require more sources of natural protein in your diet, this is extremely useful. Toss in some unique tastes, like pomegranate and hazelnut, when roasting Brussels sprouts in olive oil.

4. Improve Bones Health

Vitamin K, which is abundant in Brussels sprouts, may strengthen your bones and help you stay healthy. According to a 2017 study, daily consumption of a diet high in vitamin K was linked to a lower incidence of fractures. These scrumptious Brussels sprouts au gratin will provide your bones with a dose of calcium and vitamin K. Your taste buds will also appreciate it!

5. Improve Gut Health

These delightful tiny vegetables are stuffed with fiber, which has numerous benefits for your intestinal health. A diet high in fiber is crucial for a healthy gut and body, helping to prevent constipation and reduce your risk of colon cancer.

Vegan Brussels Sprout Recipes

Vegan Chilli-Charred Brussels Sprouts

1. Vegan Chilli-Charred Brussels Sprouts

On Christmas Day, spruce up Brussels sprouts by adding garlic, lemon, and chili. The outcome is a flavorful and nutritious vegan side dish.

Prep time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes | Servings: 6

Ingredients

  • Brussels sprouts , trimmed at the base: 600g
  • Olive oil: 60ml
  • Garlic cloves: 4
  • Chilli flakes: 1-2 teaspoon
  • Lemon, zested and juiced: 1

Method

  1. Bring to a boil some salted water in a pan. When just soft, add the Brussels sprouts and simmer for an additional 4-5 minutes. Drain, let cool slightly, and then slice in half vertically. In the meantime, in a large frying pan over medium heat, heat 3 tablespoons of olive oil.
  2. Add the garlic and sauté for about 4 minutes, or until golden but not burned. Garlic should be taken out with a slotted spoon and thrown away. Put the sprouts in the pan cut-side down and cook for around 10 minutes after adding the salt and chilli flakes to the oil. Resist the urge to move them; doing so will ensure that they receive some color. Cook for a few more minutes before adding the lemon juice and the remaining olive oil.
  3. Place on a sizable serving dish; sprinkle with salt and lemon zest. While you prepare the rest of your ingredients, you can leave these in a low oven for 20 minutes.

Vegan Brussels Sprouts Pad Thai

2. Vegan Brussels Sprouts Pad Thai

This vegan-friendly pad Thai recipe is perfect for using up any leftover Brussels sprouts on Boxing Day. Fresh sprouts might also be used to prepare the dish.

Prep time: 20 minutes | Cook time: 25 minutes | Total time: 45 minutes | Servings: 4

Ingredients

  • Flat rice noodles: 250g
  • Soy sauce or tamari: 1 tablespoon
  • Tamarind paste: 1 tablespoon
  • Palm sugar: 2 teaspoons
  • Vegetable oil: 2 teaspoons
  • Garlic clove , thinly sliced: 1
  • Spring onions , thinly sliced on a diagonal: 2
  • Red chilli, sliced: 1
  • Charred Brussels sprouts: 200g
  • Beansprouts: 100g
  • Salted peanuts: 30g
  • Lime wedges, to serve

Method

  1. The noodles should first be placed in a sizable heatproof bowl, covered with boiling water, and left for 10 minutes. Set aside after draining and rinsing with cool water. Combine the sugar, tamarind, lime juice, and soy sauce or tamari in a bowl.
  2. In a sizable frying pan or wok, heat the oil. For around two minutes, fry the garlic, spring onions, chili, and cooked or leftover sprouts (to cook the sprouts from raw, boil for 8-10 minutes until tender).
  3. Once the noodles and beansprouts have been added, cook for an additional minute. Pour the sauce and briskly toss to coat all the noodles and vegetables. Season after everything has fully heated through, then divide into four bowls. Serve with lime wedges to squeeze over and scatter with the nuts.

Vegan Brussels Sprouts Grain Bowl

3. Vegan Brussels Sprouts Grain Bowl

Use any leftover Brussels sprouts from Christmas dinner with this simple grain dish that features squash, hummus, and tahini flavours.

Prep time: 10 minutes | Cook time: 35 minutes | Total time: 45 minutes | Servings: 2

Ingredients

  • Butternut squash: 300g
  • Olive oil: 1 tablespoon
  • Brussels sprouts, halved: 170g
  • Tahini: 1 tablespoon
  • Maple syrup: 2 teaspoons
  • Lemon, zested and juiced: 1
  • Pumpkin seeds: 50g
  • Pouch cooked grains: 200g
  • Hummus: 2 tablespoons
  • Handful of soft herbs (coriander, parsley, mint or dill, or a mixture), roughly chopped

Method

  1. Oven temperature set at 200°C. Put the squash on one end of a baking sheet and drizzle with half the oil. Season. 20 minutes of roasting with periodic stirring.
  2. When the squash is tender and the sprouts are crisp, add the sprouts to the opposite end of the tray, drizzle with the remaining oil, season, and roast for an additional 15 minutes. In a small bowl, combine the tahini, maple syrup, lemon juice, and zest to form a dressing.
  3. If it's too thick, add a little water to thin it down. In a dry frying pan over low heat, toast the pumpkin seeds until they begin to burst.
  4. After heating, divide the cooked grains between two bowls according to the package directions.
  5. Add the roasted vegetables, hummus, pumpkin seeds, and herbs as garnish. Just before serving, drizzle with the dressing and combine everything.

Vegan 'Cheesy' Roasted Tahini Brussels Sprouts

4. Vegan ‘Cheesy' Roasted Tahini Brussels Sprouts

Just when you thought we couldn't possibly give you another incredible recipe for Brussels sprouts, here we are. As our affection for these adorable miniature cabbages develops, we continue to add pages to our collection of Brussels sprouts recipes. We encourage you to join the fun and give this recipe for Cheesy Roasted Tahini Brussels Sprouts a try, even if you are one of the doubters.

Prep time: 5 minutes | Cook time: 35 minutes | Total time: 40 minutes | Servings: 2

Ingredients

  • Raw Brussels sprouts: 2 heaping cups
  • Tahini: 1 tablespoon
  • Warm water: 1 tablespoon
  • Olive oil: 1 tablespoon
  • Nutritional yeast: 1 tablespoon
  • Lemon juice: 2 teaspoons
  • Paprika: ½ teaspoon
  • Garlic powder: ½ teaspoon
  • Salt: ½ teaspoon

Method

  1. Set a baking sheet in the oven at 400°F and line it with parchment paper or non-stick cooking oil. Preheat the oven. Tahini, water, oil, nutritional yeast, lemon juice, paprika, garlic powder, and salt should all be combined in a small bowl and stirred together to make a smooth sauce. Mix the sauce with the Brussels sprouts in a medium bowl until almost all of the pieces are coated.
  2. On the baking sheet, spread out the Brussels sprouts and sprinkle them with additional nutritional yeast, salt, and pepper. To ensure an even roast, throw the meat in the oven for the next 30 to 35 minutes. Remove from the oven once it has been lightly browned.

Vegan Creamy Roasted Brussels Sprout Soup

5. Vegan Creamy Roasted Brussels Sprout Soup

Everything about this soup is fantastic! One of my new favorite recipes is quick, simple, inexpensive, satisfying, veggie- and flavour-packed, creamy, has the ideal texture, and is stunning in colour. It's also great for any season and works well as a main dish or an appetizer.

Prep time: 5 minutes | Cook time: 35 minutes | Total time: 40 minutes | Servings: 2

Ingredients

  • Brussels sprouts: 2- 12oz bags
  • Shallots: 2 large
  • Garlic: 3 cloves
  • Vegetable stock: 4 cups
  • Cashews, soaked: 1 cup
  • Dijon mustard: 2 tablespoons
  • Dry white wine: ½ cup
  • Vegan butter: 1 tablespoon
  • Spinach, optional: 1 handful
  • Olive oil for drizzling.
  • Salt and freshly cracked black pepper.

Method

  1. Trim the sprouts' stems, then wash and preheat the oven to 375°F. If they are very massive, cut them in half or quarters. Olive oil should be drizzled over them, and then salt and pepper should be generously sprinkled. The sprouts should be roasted for 20 to 30 minutes, or just until they are tender and beginning to turn color.
  2. Throughout cooking, move them about on the pan a few times. Place aside. Add the vegan butter and shallots to a skillet over medium heat.
  3. Don't let the food brown and cook for 3 minutes until transparent. Cook for a further 2 minutes after adding the garlic.
  4. Add the wine now, and turn down the heat. For 5-7 minutes, reduce. Add the roasted Brussels sprouts, spinach, shallot combination, soaked cashews, dijon, and broth to a high-speed blender. Until smooth, blend. Boost the stock amount if necessary.
  5. The pot with the blended soup. Adjust the salt and pepper with a taste. Serve warm.

Vegan Roasted Miso Glazed Brussel Sprouts

6. Vegan Roasted Miso Glazed Brussel Sprouts

Roasted Brussels sprouts are perfectly crispy and delicious, with a miso garlic sauce on top!

Prep time: 5 minutes | Cook time: 35 minutes | Total time: 40 minutes | Servings: 2

Ingredients For The Miso Garlic Paste

  • Garlic, minced: 3 cloves
  • Miso paste: 1 tablespoon
  • Maple syrup: 1 tablespoon
  • Avocado oil: 1 teaspoon

Ingredients For The Brussels Sprouts

  • Brussel sprouts cut into halves or quarters: 1 lb
  • Avocado oil: 1½ tablespoons
  • Salt: ½ teaspoon
  • Chili flakes: ¼ teaspoon

Ingredients For The Toppings

  • Sesame seeds: ½ tablespoon

Method

  1. Set your oven to 400°F. Next, quarter the Brussels sprouts and mince the garlic. Make the miso glaze after chopping the Brussels sprouts. Mix the miso paste, maple syrup, avocado oil, and minced garlic in a small bowl. Whisk until smooth. Next, put aside.
  2. Toss the chopped Brussels sprouts with the avocado oil, salt, and chili flakes in a baking dish. The Brussels sprouts should be baked for 20 minutes or until they are browned and starting to crisp.
  3. After taking the Brussels sprouts out of the oven, mix with the miso glaze. Return the baking sheet to the oven and bake for a further five to ten minutes. Make sure to keep a watchful eye to prevent burning.
  4. Brussels sprouts should be taken out of the oven right away. As soon as the Brussels sprouts are taken out of the oven, sprinkle them with sesame seeds. After that, serve warm and enjoy!

Vegan Brussels Sprout Stir Fry

7. Vegan Brussels Sprout Stir Fry

A few basic spices, herbs, and a tiny bit of chickpea flour give these shredded, stir-fried Brussels sprouts, which take only 15 minutes to prepare, a savoury and excellent flavor. You'll be coming back for additional times.

Prep time: 5 minutes | Cook time: 10 minutes | Total time: 15 minutes | Servings: 8

Ingredients

  • Brussels sprouts: 1 pound
  • Vegetable oil: ½ teaspoon
  • Black mustard seeds: 1 teaspoon
  • Ginger garlic paste: 1 teaspoon
  • Turmeric: ½ teaspoon
  • Ground black pepper: ½ teaspoon
  • Cilantro: 2 tablespoons
  • Chickpea flour: 2 tablespoons

Method

  1. In a sizable sauté pan or wok, heat the oil. the mustard seeds are added. Add the coriander leaves and ginger garlic paste when they begin to splutter.
  2. For one minute, sauté over medium heat. Stir in the black pepper and turmeric before adding the Brussels sprouts. Mix well. Use salt to season.
  3. Over medium-high heat, sauté the Brussels sprouts covered for five minutes, or until they are soft but not mushy. During this time, stir a few times. Sift the chickpea flour over the sprouts evenly at this point.
  4. Recover the pan after including it. Add a few teaspoons of water to the lid (a lid with a rim that will hold the water works best for this).
  5. Give the sprouts five more minutes to cook. Open and quickly stir the sprouts. See if you need to add extra salt.
  6. Serve warm.

Vegan Sizzled Sprouts

8. Vegan Sizzled Sprouts

These pan-fried sprouts and juicy pomegranate seeds, drizzled with pomegranate molasses, will make a deliciously unique side dish for your Christmas spread.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 8

Ingredients

  • Olive oil: 3 tablespoons
  • Brussels sprouts, halved: 500g
  • Pistachios, roughly chopped: 50g
  • Pomegranate seeds: 100g
  • Pomegranate molasses, to drizzle (optional)

Method

  1. In a big frying pan, heat the oil to a medium-high temperature. Place the sprouts cut-side down in the pan and sauté for 10 to 15 minutes, flipping occasionally. Cook them for a further 5 minutes, or until they are blistered, if they are only faintly browned.
  2. Add the pistachios and stir-fry until they are roasted. Pomegranate seeds are added after the mixture has been taken off the heat. Add salt and pour into a serving bowl. If desired, drizzle with a little pomegranate molasses.

Vegan Ginger & Sesame Sprouts

9. Vegan Ginger & Sesame Sprouts

Try out this unique side dish that transforms the typical winter favorite, Brussels sprouts, with fresh and light Asian flavours.

Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes | Servings: 8

Ingredients

  • Brussels sprout , trimmed and halved: 800g
  • Sesame oil: 1 tablespoon
  • Toasted sesame seed: 4 tablespoons
  • Small piece ginger, shredded.

Method

  1. In boiling water, blanch the sprouts, then thoroughly drain. In a wok with most of the oil hot, add the ginger. Stir-fry the sprouts until they are hot after a brief period of sizzling.
  2. Sprinkle the sesame seeds on top and add a little extra oil. Serve after adding salt, if desired.

Vegan Brussels Sprouts Gratins

10. Vegan Brussels Sprouts Gratins

Prep time: 10 mins | Cook time: 25 mins | Total time: 35 minutes | Servings: 8

Ingredients

  • Brussels sprouts: (20–22 small to medium heads)
  • Diamond crystal salt: 1 tablespoon plus 1½ teaspoons or
  • Morton kosher salt: 2½ teaspoons
  • Coconut milk: 1- 13.5 oz can
  • Extra-virgin olive oil
  • Freshly ground black pepper: 1 teaspoon
  • Nutmeg: 1 teaspoon
  • Dry breadcrumbs: 1½ cups

Method

  1. Set the oven to 350°F. In a medium saucepan, heat 4 cups of water until it boils.
  2. Meanwhile, cut each Brussels sprout head into quarters through the stem end using a chef's knife to remove the stems.
  3. Add 1 tablespoon of Diamond Crystal salt or 1¾ teaspoons of Morton Kosher salt to boiling water before adding the Brussels sprouts and cooking for 4 minutes.
  4. In a colander, rinse Brussels sprouts for 30 seconds with the coldest tap water you can find. (The Brussels sprouts don't need to be completely cooled because they will be baked; cold tap water works just as well as an ice water bath here.)
  5. Brussel sprouts should be spread out onto a kitchen towel to drain. In a baking dish just big enough to hold Brussels sprouts, combine the lemon zest, coconut milk, oil, pepper, nutmeg, and remaining 1½ teaspoons of Diamond Crystal salt or ¾ teaspoons of Morton kosher salt.
  6. Brussels sprouts should be added to the baking dish and gently coated. Sprinkle breadcrumbs on top, then bake uncovered for 30-35 minutes, or until the top is golden and the coconut milk slightly thickens. Ten minutes should pass before serving.

Conclusion To The 10 Delicious Vegan Brussels Sprout Recipes For Your Kids

Conclusion

For children under four, raw vegetable chunks, like Brussels sprouts, are one of the top choking hazards. Brussels sprouts should be cooked until they are soft and smashable, then cut into pieces suitable for your child's age.

I trust you enjoyed this article about the 10 Best Vegan Brussels Sprout Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!

JeannetteZ

 

 

>>>Want To Learn How To Create Delicious, Cruelty-Free, Healthy AND 100% Vegan Meals? Try These Awesome Vegan Cooking Courses With A Free 7-DAY MEMBERSHIP<<<

 

 

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Ideas? Thoughts? Questions? I would love to hear from you. Would you please leave me your questions, experience, and remarks about this article on the 10 Best Vegan Brussels Sprout Recipes For Your Kids in the comments section below? You can also reach me by email at Jeannette@LivingTheVeganLifestyle.org.

 

 

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Here are links to some of my favourite articles:

9 Delicious Vegan Orange Recipes For Your Kids

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7 Best Vegan Eggplant Recipes For Your Kids

6 Best Vegan Cherry Recipes For Your Kids

7 Best Vegan Boc Choy Recipes For Your Kids

7 Best Vegan Banana Recipes For Your Kids

7 Healthy Vegan Cucumber Recipes For Your Kids

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