Craving for vegan oven baked Brussels sprouts with cauliflower rice? This dish is simple, healthy, mildly spicy & doesn't even take 25 minutes ready to serve. In addition, you can also integrate this dish perfectly into your preparation and post-processing of your juice cleanse your meals.
Preparation: 5 min.
Preparation: 20 min.
Total time: 25 min.
Cuisine/Origin: Regional
Ingredients (2 portions):
1 cauliflower
700g Brussels sprouts
50ml olive oil
1 red onion
1 garlic clove
1 teaspoon oregano
1 tbsp chopped parsley
1 tsp paprika powder
1 tsp cayenne pepper
1 teaspoon salt
Pepper to taste
100g vegan cheese
150g Vega cream
Fresh parsley
Preparation:
- First clean the Brussels sprouts, cut off the stalk, cut in half and place in a bowl
- Next, peel and finely chop the onion and garlic
- Then marinate the Brussels sprouts with the oil and spices, add the cheese and place in the oven (190 °C fan oven) for 12-15 minutes
- In the meantime, grate the washed and drained cauliflower into small, fine pieces and place in a hot pan (without oil & without spices)
- Fry the cauliflower until it has a golden yellow color, then season with a little salt and pepper
- Finally, mix the Vega cream with some fresh parsley
- Serve on a plate and enjoy!
Nutritional values (per portion):
374 kcal
44g carbohydrates
17,3g protein
9,6g fat
Recipe video: