Vegan Truffle Brussel Sprouts with Vegan Bacon

Creamy Truffle Brussel Sprouts with bacon bits that are actually accidentally vegan...

Remember when you were a little kid and Brussel sprouts were the enemy? (Okay, this wasn't the case with me but I'm trying to be relateable okay guys..). Now as adults, they're considered gourmet appetizer that you pay upwards of $14 for! ha! Anyways, a thick white cashew truffle sauce topped with little crispy (vegan) bacon bits. Bulk barn also has smokey bacon bits that most people don't even know isn't real bacon..... so how bout that.

Ingredients

For the sauce:

3/4 cup raw cashews, soaked overnight in water then drained
or if you forget, boil them for 15-20 minutes
2/3 cup vegetable broth
2 garlic cloves
3 tsp nutritional yeast
1 tsp truffle oil
salt & pepper to taste
1 tsp tapioca starch

For the Brussel sprouts:

1/4 cup simulated bacon bits
Bulk Barn carries smokey "bacon" bits, Betty Crocker brand is vegan, Bac'o's are also vegan or make coconut bacon!
1 1/2 lbs brussels sprouts, cleaned and halved
2 tbsp vegan butter (I use Melt Organics)
1 tbsp minced onion flakes

Directions:

For the sauce:

1) Add the soaked cashews, vegetable broth, garlic, nutritional yeast, tapioca starch, truffle oil, salt, and pepper to a high-speed blender and blend until smooth. Taste and adjust seasoning if necessary.

For the Brussel sprouts:

1) In a large cast iron skillet, over medium-high heat, add the vegan butter.

2) Once the butter has melted, add brussels sprouts and minced onion flakes.

3) Sauté, tossing occasionally until the brussels sprouts are crisp-tender and golden brown. Add the vegan bacon and toss with the brussels sprouts.

4) Pour the sauce over the roasted Brussel sprouts and stir constantly until the sauce begins to thicken (about 3 minutes). Serve and enjoy!!

Check out my whole vegan Thanksgiving menu HERE!

Thanks for reading! Happy Holidays, enjoy!

Kaits xox

*All photos in this post were taken by Tuesday Butcher Photography*