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Hi.

I’m an adventurer in the world of vegan cooking - dedicated to crafting and sharing ambitious plant-based cuisine because vegan food shouldn’t mean boring food!

Roasted Brussels Sprouts with Smokey Shiitake

Roasted Brussels Sprouts with Smokey Shiitake

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I’ve always rooted for Brussels sprouts; they’re the underdog of the roast dinner. Abused and overboiled by home-cooks for decades, they’re vilified by people everywhere. When, in fact, they’re actually super delicious when done correctly. This recipe actually turned my sister from a sprouts hater to a lover. The shiitake are essential if you want to replicate that bacon/sprouts combo. The smokiness works so well with the slight bitterness of the sprouts and the meaty texture is quite pleasantly surprising!

Makes enough for 3-4 people as a side.

For the Shiitake

6 large shiitake (if dried be sure to rehydrate in boiling water for 30 minutes before using)
4 tbsp dark soy sauce
1 tbsp agave or maple syrup
1 tbsp liquid smoke
1/2 tsp smoked paprika

For the Brussels Sprouts

250g brussels sprouts
2 tbsp olive oil
pinch salt and pepper
1 tbsp vegan butter to serve

To Make the Shiitake

Pre-heat the oven to 170c.

Slice the shiitake nice and thinly (around 3mm thick if you can). If using dried mushrooms which you’ve rehydrated, make sure you squeeze out most of the moisture.

In a medium bowl whisk together the soy sauce, agave, liquid smoke and smoked paprika. Add the shiitake slices and stir until they’ve soaked up all the marinade. Spread out on a baking sheet lined with baking parchment and place in the oven for around 20 minutes. If you like, you can put them in the oven at the same time as the brussels sprouts. They should be tender and succulent (not too dry) but with a nice meaty bite.

For the Brussels Sprouts

Peel off any damaged outer leaves and give the brussels sprouts a good wash in some cold water. Slice any large sprouts in half and leave the small guys whole. Put the sprouts in a large bowl and drizzle over the olive oil. Toss the sprouts or massage them with your hands, making sure they’re all good and covered with oil.

Spread the sprouts out on a baking tray and sprinkle with the salt and pepper. Roast in the oven for 30-40 minutes, removing half way through to give them a stir and then returning to the oven.

Serve the sprouts topped with the shiitake with a good blob of vegan butter on top. Oh and don’t forget the gravy!

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