Articles & Recipes

Vegan Sauteed Slivered Brussels Sprouts Over Wild Rice Cakes

September 21, 2018

Do you have a vegan in your life? Are you looking to eat better? Heightened flavors and a vibrant presentation make this dish a real star. It is doubtful there will be any leftover, but if so, chill the shredded Brussels sprouts, dress with balsamic vinaigrette and serve as a memorable side dish.

Ingredients Makes 4 servings

1 lb Brussels sprouts, bottoms and outer leaves trimmed 500 g
2 tbsp olive oil, divided 30 mL
2 onions, thinly sliced 2
3 cloves garlic, sliced 3
11⁄4 salt, divided 6 mL
1⁄2 tsp Dijon mustard 2 mL
1⁄2 cup firm or extra-firm silken tofu 125 mL
2 cups cooked mixed wild and brown rice 500 mL
2 tbsp chopped chives 30 mL
1 tbsp chopped basil 15 mL
1 tbsp minced Italian flat-leaf parsley 15 mL
1⁄8 tsp freshly ground black pepper 0.5 mL
1⁄3 cup fresh bread crumbs 75 mL
Canola oil
2 tbsp pine nuts, lightly toasted 30 mL

Instructions

Prep
  • Preheat oven to 200°F (100°C)
  • Blender
  1. Finely slice sprouts about 1⁄16-inch (2 mm) thick. Separate slices into shreds and set aside.
  2. Place a large nonstick skillet over medium heat and let pan get hot. Add 1 tbsp (15 mL) of the olive oil and tip pan to coat. Add onions and cook, stirring frequently, for 5 minutes. Stir in garlic, 3⁄4 tsp (3 mL) of the salt and mustard and cook, stirring often, until onions are golden and caramelized, about 20 minutes.
  3. In a blender, purée tofu until smooth. In a bowl, gently fold together puréed tofu and rice. Mix in chives, basil, parsley, black pepper and remaining 1⁄2 tsp (2 mL) of salt. Place bread crumbs in a shallow bowl and, using a tablespoon, drop rice mixture into bread crumbs, patting gently to form a cake. Press additional crumbs on top and use a small spatula to transfer cake to a plate lined with waxed paper. Repeat with remaining rice mixture.
  4. Place another skillet over medium-high heat and let pan get hot. Add about 1⁄4 inch (0.5 cm) canola oil. When oil is hot, place 3 or 4 rice cakes in pan and cook until edges begin to brown, 4 to 5 minutes. Carefully flip cakes and cook until underside is browned, 2 to 3 minutes. Transfer to a plate lined with paper towels and keep warm in preheated oven. Repeat process with remaining rice mixture.
  5. In pan with onions, heat remaining 1 tbsp (15 mL) of olive oil over medium-high heat, pushing onions to one side of pan. Add Brussels sprouts and cook, stirring frequently, until shreds are bright green and just beginning to wilt, about 5 minutes.
  6. Arrange 2 to 3 rice cakes on a plate and top each with a little pile of sprouts. Sprinkle with pine nuts and serve.

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