What a whirlwind couple of weeks. I spent 5 days in Santa Cruz for the first Vegan Wellness Retreat, then a couple of days off in Monterey, and then after a few days back at home, I spent last weekend in New Orleans. I taught a 3-hour intro to vegan class, assisted in 3 yoga workshops, and then went to Baton Rouge to pick up these guys:
and flew them home with us.
Meet Bolo and Lakshmi Simha. Aren’t they the cutest things ever? 3 months old, and so sweet.
With all of that, I haven’t done much exciting food preparation … so today it was time to get back into it.
I LOVE Brussels Sprouts! In fact, I love them so much that I have another recipe using them coming later this week. Today I was in the mood for something quick and easy, but with a distinctive flavor.
I opted for the SPICY version today, which was cooled down a bit by the salad that they were topping.
(Vegan) Cheesy Sriracha Brussels Sprouts
- 1 pound brussels sprouts, washed and trimmed
- 3 tablespoons nutritional yeast
- 1-2 tablespoons sriracha (check the label to make sure it’s vegan)
- 2 tablespoons tamari
- 1 clove garlic, finely minced
- 3 tablespoons water
- 1/4 cup water
Place the brussels sprouts in a medium mixing bowl. Whisk together the remaining ingredients, except the final 1/4 cup water. Mix together and place in a baking dish.
Pour 1/4 cup water over the brussels sprouts and cover the dish. This last bit of water will help them steam/bake and keep them from drying out, making a wonderfully spicy sauce in the bottom of the dish. Bake at 375 degrees until soft, about 20-30 minutes.
If you like it spicy, use 1 tablespoon sriracha. If you like it SPICY, use 2 tablespoons. 🙂