You are here: Home » Recipes » Vegan Sauteed Slivered Brussels Sprouts Over Wild Rice Cakes Vegan Sauteed Slivered Brussels Sprouts Over Wild Rice Cakes Recipe by Our Cookbook Collection 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/www.robertrose.ca PrintEmail Ingredients 1 pound Brussels sprouts, bottoms and outer 500g leaves trimmed2 tablespoons olive oil, divided2 onions, thinly sliced3 cloves garlic, sliced1 1/4 teaspoons salt, divided1/2 teaspoon dijon mustard1/2 cup firm or extra-firm silken tofu2 cups cooked mixed wild and brown rice2 tablespoons chopped chives1 tablespoon chopped basil1 tablespoon minced Italian flat-leaf parsley1/8 teaspoon freshly ground black pepper1/3 cup fresh bread crumbs canola oil2 tablespoons pine nuts, lightly toasted Instructions 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. http://www.robertrose.ca Reprinted with permission. All rights reserved.