Vegan Brussels Sprouts Recipe with Tempeh 'Bacon'

🧂 Ingredients

• 1 pound brussels sprouts

  halved
• 1 pack tempeh

  cut in half lengthwise then sliced in thin strips
• 1 tbsp olive oil
• 1 pinch salt
• 1 tsp smoked paprika
• 2 tbsp soy sauce
• 2 tbsp pure maple syrup
• ¼ cup sesame tahini
• 1 lemon

  juiced
• ¼ cup water
• 1 tbsp pure maple syrup
• 1 pinch salt
• ½ tsp garlic powder
• 2 tbsp pumpkin seeds
• 2 tsp chopped red onion

Instructions

• 1 Preheat oven to 400.
• 2 Add brussels sprouts and tempeh to a sheet pan, side by side in sections.
  Drizzle both with oil and salt and season the tempeh with smoked paprika. Use
  your hands to toss the brussels and then the tempeh to be sure they are seasoned
  uniformly. Bake for 20 minutes.
• 3 To a small bowl add the soy sauce and maple syrup and mix. When the brussels and
  tempeh have baked for 20 minutes take them out and baste with this mixture. Flip
  with a spatula or tongs and move them around to be sure all were coated and then
  bake for 10 more minutes.
• 4 Make whipped tahini in a blender by combining tahini, lemon, water, maple syrup,
  salt and garlic powder. Blend until smooth and creamy
• 5 Pour the sauce onto a plate and top with the crispy brussels and tempeh. Garnish
  with optional pepitas and onion.
• 6 Enjoy as a starter, a side dish or tapas with a friend. If you want to prepare
  ahead of time, keep the sauce and garnishes separate until serving. Just be
  aware that brussels sprouts, just like cauliflower and broccoli smell really
  strong the day after. But they still taste great!

Nutrition Info