Braised Seitan, Brussel Sprouts, & Kale

Brussels sprouts? BRUSSELS SPROUTS?! Are you kidding me? I have to eat the arch nemesis of many in an an atempt to get through Veganomicon? Well….um….here goes nothing…

The Braised Seitan, Brussel Sprouts, Kale, and Sun-dried Tomatoes (pg. 182) are starting to make me question how well i know myself. I made this dish and was very skeptic of it. I really dislike brussel sprouts and i’m sure i’m not the only one. But i actually kind of liked this dish. The thyme, taragon, and basil helped boost the flavor and pouring vegetable broth and wine all over it helped too!

And it only took half an hour to make. It was pretty easy. Just a bit of sauteing, some braising, and straight to the plate. I must warn you, the Brussels sprouts do still taste like brussel sprouts. But they taste like really good Brussels sprouts! Not to mention, the seitan and kale help it pull through. For a incredibly quick dinner, I had it with the Broccoli Polenta on page 114. The Sauteed Seitan w/ Mushrooms and Spinach is still better, but i can absolutely imagine making this dish again.

Do you like Brussels sprouts? Is there any way on earth you would eat them?

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Seitan-Experimenting Health Freax Unite!

-Andrew “VegMuffinMan” Morrison-


4 thoughts on “Braised Seitan, Brussel Sprouts, & Kale

  1. I love brussels sprouts, seriously love them. But there was a pre-vegan time in my life when I hated them with a fiery, burning passion. Then I started making roasted veggies and roasting up brussels sprouts and realized how delicious they are. I love when you get them crispy on the outside and almost melty on the inside.

  2. Hey, just wanted to let you know that I nominated you for a stylish blogger award because I really like your blog! It’s here –

    1. Woah! Thank you! Thats awesome o.o

  3. I love Brussels sprouts. My favorite way to have them are roasted in a bit of olive oil with slices of apples and caramelized onions. I top them with toasted pistachios. The sweetness of the apples and onions and saltiness of the pistachios takes away any bitterness from the Brussels sprouts.

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