BRUSSELS SPROUTS WITH VEGAN CHEESE CRUMBLE AND CHICKPEAS
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/4 tsp salt
- 1/2 tbsp lemon juice
- 1 tbsp nutritional yeast
- 2 tbsp melted coconut oil
- oven roasted brussels sprouts
- 10 ounces / 300g of brussels sprouts (about 20 sprouts)
- 1/4 tsp good quality salt (i use himalayan salt)
- vegan cheese crumble and chickpeas
- 1/3 upcashews
- 1/2 tsp garlic flakes (or 1/4 tsp garlic powder)
- 1/2 cup pre-cooked chickpeas
- pasta sauce
- pasta of choice (i like to use organic black bean
- 1/2 cup oat cooking cream (or vegan cooking cream of choic
- Carbohydrate 19.1035551043994 g
- Cholesterol 2.57 mg
- Fat 3.61778583333333 g
- Fiber 4.08091654418711 g
- Protein 3.63187812501024 g
- Saturated Fat 0.919080833333333 g
- Serving Size 1 1 Serving (204g)
- Sodium 528.61136458336 mg
- Sugar 15.0226385602122 g
- Trans Fat 0.330290833333334 g
- Calories 122 calories
Preheat oven to 200C/390F.Oven roasted brussels sprouts: wash brussels sprouts, remove outer leaves and cut the brown stem off. Cut sprouts in half, put in a bowl and mix with coconut oil and salt. Put on a baking sheet cut side down and roast for 15 min. NOTE: remove loose, burnt (black) outer leaves.Vegan cheese crumble: Blend all ingredients except chickpeas in a food processor until crumble like consistency reached. Add in pre-cooked chickpeas and mix with a spoon, do not blend. Pour crumble and chickpeas on top of brussels sprouts, toss around until thoroughly mixed, and roast for another 10-15 min until brussels sprouts look golden brown.Pasta sauce: cook pasta according to instructions, but leave it al dente. On the stove: Put oven roasted brussels sprouts and crumble into a pan with pasta and pour over the cooking cream. Cook on medium heat for 2 minutes stirring gently.Enjoy!
