Brussels Sprouts with Mushroom "Bacon" (Vegan + GF

• Produce

  • 500 g Mushrooms

• Condiments

  • 1 tbsp Maple syrup

• Baking & Spices

  • 1 tbsp Paprika, smoked
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 tbsp Vegan butter or olive oil

• Other

  • 750g / 1½ lbs Brussels sprouts, trimmed and outer leaves removed
  • (optional 2 tbsp beetroot juice, for colour

Found on wallflowerkitchen.com

Description

Ingredients

• 500g / 1lb white cup mushrooms, thinly sliced
• 2 tbsp olive oil
• (optional) 2 tbsp beetroot juice, for colour
• 1 tbsp maple syrup
• 1 tbsp smoked paprika
• 1 tsp salt (preferably smoked salt)
• 1 tbsp vegan butter or olive oil
• 750g / 1½ lbs Brussels sprouts, trimmed and outer leaves removed

Directions

• In a medium bowl, stir all the ingredients together until well combined.
• Heat a frying pan or skillet on medium-high and cook for 5-10 minutes until dark and crispy on the edges.
• Remove from the heat and set aside.
• In a medium saucepan, melt the vegan butter or drizzle in the olive oil. Add the Brussels sprouts and coat.
• Add 60ml / ¼ cup hot water, cover with a lid and leave to cook on medium heat for 5-8 minutes until the sprouts are tender.
• Once cooked, add the mushroom bacon and stir on a medium heat for a couple of minutes to warm through.
• Serve right away.