Vegan Sauteed Slivered Brussels Sprouts Over Wild Rice Cakes

Colin Erricson/
  • Yield: 4 servings


1pound Brussels sprouts, bottoms and outer 500g leaves trimmed
2tablespoons olive oil, divided
2 onions, thinly sliced
3cloves garlic, sliced
1 1/4teaspoons salt, divided
1/2teaspoon dijon mustard
1/2cup firm or extra-firm silken tofu
2cups cooked mixed wild and brown rice
2tablespoons chopped chives
1tablespoon chopped basil
1tablespoon minced Italian flat-leaf parsley
1/8teaspoon freshly ground black pepper
1/3cup fresh bread crumbs
canola oil
2tablespoons pine nuts, lightly toasted


Preheat oven to 200 F

1. Finely slice sprouts about 1⁄16-inch 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 of the olive oil and tip pan to coat. Add onions and cook, stirring frequently, for 5 minutes. Stir in garlic, 3⁄4 tsp 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 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.

Excerpted from 350 Best Vegan Recipes by Deb Roussou © 2012 Robert Rose Inc. Reprinted with permission. All rights reserved.

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