Roasted Brussels Sprouts with Vegan Sausage, lunch is served.
Happy Monday! The funny thing about posting once a week is that it feels like so much time has passed since my last post. In the last week the hubby and I completed a short documentary film which we released today. So, why don’t you check that out and then come right back, I’ll wait.
Okay. I wasn’t sure what recipe to share this week. It’s not that I have a lack of inspiration, it’s just that for the past week my routine has been exercise, drink a smoothie, work, lunch, work, drink another smoothie, sleep, and repeat. I’m actually quite proud of how well we’ve stuck to our schedule. The other night a friend invited the hubby and I out to watch the Spurs game (Go Spurs Go!), but after I listed all the things we had committed to doing I found myself saying “something’s gotta give!” It’s not that we’re really that busy, (which everyone I know assumes) it’s just that we’ve finally learned not to overwhelm ourselves, sorta.
With all that in mind I decided to share a simple recipe today. We always write our grocery list and go shopping together once a week. On this week’s grocery list the hubby wrote “Brussel Sprouts?”, which made me laugh out loud. It seemed so funny to question a vegetable, so I responded with an emphatic “YES BRUSSELS SPROUTS!”
Roasted Brussels Sprouts with Vegan Sausage
Makes 2-4 servings, Adapted from Molly Yeh
· 2 tbsp olive oil
· 1 pound fresh brussels sprouts, destemmed and halved
· salt, to taste
· 2 tofurky kielbasa sausage links, or vegan sausage of your choice
Sweet Chili Garlic Soy Sauce
· 2 tbsp soy sauce
· 1 tbsp chili garlic sauce
· 1 tbsp honey flavored agave
· toasted sesame seeds, optional
Chopped vegan sausage and brussels sprouts
Little brussels sprouts, ready for the oven
Preheat your oven to 400°F. Pour the olive oil into a oven-proof skillet and swirl to coat bottom. Add in the halved brussels sprouts, face down. You may have extra brussels sprouts, depending on the size of your skillet. Top with a sprinkle of salt and cook over medium heat for 10 minutes, until browned. Once the brussels sprouts are brown, give them a stir and place them in the oven for 15 minutes, until cooked through.
Sweet Chili Garlic Soy Sauce and Brussels Sprouts
Sweet Chili Garlic Soy Sauce
While the brussels sprouts are in the oven, combine the soy sauce, chili garlic sauce, and agave for the sauce, set aside. Slice the vegan sausage into quarters and sauté over medium heat in a medium pan until brown and crispy. Take the brussels sprouts out of the oven, add the cooked vegan sausage, and stir in the sweet chili garlic soy sauce. Add a pinch of salt if desired, sprinkle with toasted sesame seeds, and serve with brown rice.
All mixed together and ready to serve!
There may be some people out there who don’t understand “fake meat” or want to know why a vegetarian would want to eat something that replicates the taste and texture of meat. Well, it’s because fake sausage is delicious!! There. Now go away, no one asked for you to ruin my lunch with your “you shouldn’t eat this or that” nonsense.
The perfect lunch.
I love our little rice cooker. If I had more patience I would cook my brown rice Alton Brown style, but our rice cooker is so convenient. Thanks to my amazing parents-in-law for that gift!
In case anyone was wondering, my little basil plant didn’t survive the week. We got hit by a crazy rain storm and I found the plant fallen over and half drowned. I decided it’s best to use the leaves for a smoothie or stuffed shells and forget about growing herbs for now.
Have a wonderful week!