Vegan Sauteed Slivered Brussels Sprouts Over Wild Rice Cakes

  • Yield 4 servings

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.

Colin Erricson/


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