Vegan Crumble Roasted Brussels Sprouts

Share on facebook
Share on google
Share on twitter
Share on linkedin
A plant-based alternative to the classic holiday side dish perfect for everybody at the table. The smoky, spicy, and sweet Modern Crumble crisped up and paired with roasted Brussels sprouts and cool, salty vegan parmesan will have your mouth watering.

This Vegan Crumble Brussels Sprouts recipe is a sweet heat plant-based alternative to the classic holiday side dish perfect for everybody at the table. The smoky, spicy, and sweet Modern Crumble crisped up and paired with roasted brussels sprouts and cool, salty vegan parmesan will have your mouth watering.

Ingredients for Vegan Crumble Brussels Sprouts

  • 2 lbs. Brussels sprouts (cleaned and halved)
  • Salt (to taste)
  • Pepper (to taste)
  • 3 tbsp cooking oil (divided)
  • ½ lemon (juiced)
  • ½ package Modern Crumble (150g)
  • ¼ tsp chili flakes
  • ¼ tsp smoked paprika
  • 1 tbsp agave nectar
  • Hard vegan parmesan

Instructions

  • Preheat oven to 425*F and line a large sheet tray with parchment paper.
  • Toss cleaned Brussels sprouts in salt pepper and olive oil, spread out evenly on the sheet tray. Be careful not to overcrowd the sprouts as they will steam.
  • Roast for 20-25 minutes, tossing halfway. Squeeze lemon juice over sprouts in the last 5 minutes.
  • While the sprouts are cooking heat 1 tbsp of cooking oil in a medium-sized non-stick pan.
  • Add Modern Crumble, chili flakes, and smoked paprika to the pan (adjust if you prefer more heat). Sautee for 7-10 minutes until crispy and the crumble has developed colour.
  • Pour agave nectar over the crumble and toss to coat, cooking for another minute.
  • Plate roasted Brussels sprouts in a serving dish, top with sweet and spicy Modern Crumble. Lastly, grate your hard vegan parmesan over the whole dish and enjoy.

About the author

Zoë Sagorin

Zoë Sagorin

Zoë Sagorin is a certified Red Seal Chef, classically trained in French cuisine at the Pacific Institute of Culinary Arts. However her culinary palate spans across the world, including influences from Japan, South Africa and Italy. She prides herself on utilizing whole ingredients to create a depth of flavour in vegan dishes. She now exercises that skill with the Modern Meat Development Team to help bring those flavours to the world.

Leave a Reply

Recent Posts

Blog
Dylan Nelson

How You Can Have A Vegan Easter in Vancouver

Easter is almost here, which means there is a lot of holiday planning to do! While Easter may be known for pork, roast chicken, lamb, and milk chocolate, it is now easier than ever to prepare and enjoy a vegan Easter in Vancouver. Easter is about family, and sharing love through food, so it’s important

Read More »
Blog
Dylan Nelson

Meet Vegan Nutritionist in Vancouver: Jordan Bruce

Pea Protein is one of the main ingredients found in all of Modern Meat’s plant-based offerings. It is used as the main source of protein and is an excellent alternative to animal protein. So, what makes it a great choice? Keep reading to find out.

Read More »
Blog
Dylan Nelson

The Rise Of The Vegan Diet in Sports

Pea Protein is one of the main ingredients found in all of Modern Meat’s plant-based offerings. It is used as the main source of protein and is an excellent alternative to animal protein. So, what makes it a great choice? Keep reading to find out.

Read More »

Follow Us

Sign up for our Newsletter

Scroll to Top