Vegan Creamy Thai Peanut Brussels Sprouts

by Jill Dalton

Creamy Thai Peanut Brussels Sprouts

Jill Dalton
So you think you hate brussels sprouts? Think Again! This plant-based vegan recipe will make you fall in love with these misunderstood nutritional giants. Thinly slicing the sprouts before cooking takes away some of the intensity of the bitter flavor. Then we top it off with this deliciously rich creamy Thai sauce for brussels sprouts nirvana.
4.91 from 11 votes
Servings 2
Prep 5 mins
Cook 10 mins
Total 15 mins

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Ingredients
 
 

Instructions
 

  • Sauté brussels in a pan for 5-10 minutes, with a little bit of water to keep it from sticking.
  • Add the minced garlic and cook for another couple minutes.
  • Blend remaining ingredients except for the sesame seeds in a blender or whisk until well blended.
  • Pour sauce over brussels and cook for a couple minutes.
  • Sprinkle on sesame seeds before serving.
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Nutrition info

Calories: 187kcalCarbohydrates: 22gProtein: 10gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 329mgPotassium: 791mgFiber: 8gSugar: 6gVitamin A: 1440IUVitamin C: 148mgCalcium: 129mgIron: 3mg

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3 comments

Trish January 7, 2023 - 2:14 pm

Could you use peanut butter powder in place of the peanut butter?

Reply
Jill Dalton January 12, 2023 - 9:19 am

Yes, but it won’t have as good of flavor

Reply
vegielover13gmailcom January 15, 2023 - 9:47 am

Although I love Brussels sprouts, I had a half of a head of cabbage that needed using. It was excellent and so easy. I will definitely be making this again… with the Brussels sprouts!!

Reply

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