10 Best 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, lung, kidney, 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 adding the healthy vegan brussels sprout recipes to your kid's meal.

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 lower cancer risk 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 savoury mustard sauce.

3. Provide Plant-Based Protein

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

4. Improve Bones Health

Vitamin K, 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 give your bones 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

1. Vegan Chilli-Charred Brussels Sprouts

These vegan chilli-charred Brussels sprouts with garlic, lemon, and chilli are a delicious addition to your Christmas dinner. The outcome is a flavourful and nutritious vegan side dish.

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

Ingredients

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

Method

1. Bring some salted water to a boil in a pan. Add the Brussels sprouts and simmer for 4-5 minutes until soft. Drain, let cool slightly, and then slice in half vertically.
2. In the meantime, heat 3 tablespoons of avocado oil in a large frying pan over medium heat.
3. Add the garlic and sauté for about 4 minutes, until golden but not burned. Garlic should be taken out with a slotted spoon and thrown away.
4. Put the sprouts in the pan cut-side down and cook for 10 minutes after adding the salt and chilli flakes to the oil.
5. Please resist the urge to move them; doing so will ensure they receive some colour. Cook a few more minutes before adding the lemon juice and avocado oil.
6. 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.

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: 1 clove, thinly sliced
• Spring onions: 2, thinly sliced on a diagonal
• Red chilli: 1 sliced
• 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, chilli, 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 another minute. Pour the sauce and briskly toss to coat all the noodles and vegetables. Season it after everything has fully heated through, then divide it into four bowls. Serve with lime wedges to squeeze over and scatter with the nuts.

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

Method

1. The oven temperature is set at 200°C. Put the squash on one end of a baking sheet and drizzle with half the oil. Season. Twenty 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. Combine the tahini, maple syrup, lemon juice, and zest in a small bowl 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 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.

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 adding pages to our Brussels sprout recipe collection.

We encourage you to join the fun and try this Cheesy Roasted Tahini Brussels Sprouts recipe, 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
• Avocado oil: 1 tablespoon
• Nutritional yeast: 1 tablespoon
• Lemon juice: 2 teaspoons
• Paprika: ½ teaspoon
• Garlic powder: ½ teaspoon
• Salt: ½ teaspoon

Method

1. Line a baking sheet with parchment paper or non-stick cooking oil. Preheat the oven to 400°F. Combine tahini, water, oil, nutritional yeast, lemon juice, paprika, garlic powder, and salt in a small bowl and stir together to make a smooth sauce. Mix the sauce with the Brussels sprouts in a medium bowl until all the pieces are coated.
2. Spread the Brussels sprouts on the baking sheet and sprinkle them with additional nutritional yeast, salt, and pepper. Place the dish in the oven for 30 to 35 minutes. Toss to ensure an even roast. Remove from the oven once it has been lightly browned.

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 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: 1 cup, soaked
• Dijon mustard: 2 tablespoons
• Dry white wine: ½ cup
• Vegan butter: 1 tablespoon
• Spinach, optional: 1 handful
• Avocado 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. Avocado oil should be drizzled over them, and salt and pepper should be generously sprinkled. The sprouts should be roasted for 20 to 30 minutes until tender and turning colour.
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; 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. Blend until smooth. Boost the stock amount if necessary.
5. The pot with the blended soup. Adjust the salt and pepper with a taste. Serve warm.

6. Vegan Roasted Miso Glazed Brussel Sprouts

Roasted Brussels sprouts are 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: 3 cloves, minced
• 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.
2. Mix the miso paste, maple syrup, avocado oil, and minced garlic in a small bowl. Whisk until smooth. Next, put aside.
3. Toss the chopped Brussels sprouts in a baking dish with the avocado oil, salt, and chilli flakes. The Brussels sprouts should be baked for 20 minutes or until they are browned and starting to crisp.
4. Mix with the miso glaze after taking the Brussels sprouts out of the oven. Return the baking sheet to the oven and bake for five to ten minutes. Make sure to keep a watchful eye to prevent burning.
5. Brussels sprouts should be taken out of the oven right away. When the Brussels sprouts are removed from the oven, sprinkle them with sesame seeds. After that, serve warm and enjoy!

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 flavour. 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 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.

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

• Avocado 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.

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 sprouts: 800g, trimmed and halved
• Sesame oil: 1 tablespoon
• Toasted sesame seed: 4 tablespoons
• Ginger: 1 small piece, 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.

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
• Avocado 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

For children under four, raw vegetable chunks, like Brussels sprouts, are one of the top choking hazards.

Brussels sprouts should be cooked until 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

 

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Ideas? Thoughts? Questions? I would love to hear from 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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