In Chard with Brussels Sprouts and Red Peppers, halves of Brussels sprouts look pretty mingled withÂ any variety ofÂ chard, and they taste wonderful together, too. Substitute kale, collards, escarole, or broccoli rabe, depending on whatâ€™s available.
Just about any type of tempehâ€”soy, quinoa, sesame, wild riceâ€”worksÂ well in Tempeh Stew with Wine and Shiitake Mushrooms by Leslie Cerier, which tastes even better the next day as Thanksgiving leftovers.Â Cranberry-Orange SauceÂ is a perfect accompaniment.Â
Maple-Sriracha Roasted Brussels Sprout with Cranberry Wild Rice is an inspired recipe by Randy Clemens. It makes a handsome dish that can be served either as a side dish or entrÃ©e at a vegan Thanksgiving meal, depending on the portion size.
A slightly sweet glaze of wine gives Wine-Glazed Brussels Sprouts a deep, rich flavor. This is an easy and tasty way to serve Brussels sprouts for everyday meals. Double the recipe to serve at a festive Thanksgiving feast.
We all typically boil or roast brussels sprouts, but have you ever had them raw? In Shaved Brussels Sprouts Salad with Pear and CranberriesÂ by Sophia Zergiotis,Â these cute little cabbages combined with dried cranberries, toasted almonds, fresh pear, and vegan Parmesan cheese, becomeÂ irresistible.
In Olive Angel Hair with Seared Brussels SproutsÂ by Isa Moskowitz,Â salty olives and perfectly cooked Brussels sprouts, with their delicate layers and caramelized outer leaves, make this a totally satisfying dish that isnâ€™t exactly runâ€“ofâ€“theâ€“mill. Choppedâ€“up walnuts add some texture and help get the flavors to cling to the pasta.Â