Raw Vegan Smoky Garlic Brussels Sprouts

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Roasted garlic Brussels sprouts may be one of my favorite cooked vegan dishes. The crispy and crunchy leaves with the soft and sweet center is just an incredible combination. So I made raw vegan smoky garlic Brussels sprouts, a raw vegan version inspired by the cooked counterpart. I couldn’t achieve it exactly but I got the overall feel by using the dehydrator. The dehydrator will dry the leaves crispy, similar to the crispiness you get from roasting. If you don’t own a dehydrator, they taste great raw as a salad. It is not quite the same, but still very tasty!

To prepare, wash the Brussels sprouts and cut them in half, lengthwise. Cut out the core using a “V” cut, then thinly slice the leaves. If you are going to use a dehydrator, slice it into 1/4 inch thickness strips so that it’s not too thin. If you slice it too thin, the dehydrator will shrivel it up too much.

raw vegan smoky garlic Brussels sprouts Transfer the shredded leaves into a bowl, and add olive oil, salt, pepper, garlic powder and liquid smoke. If you are not using a dehydrator, squeeze a little lemon juice in too. Massage the leaves well with your hand.

raw vegan smoky garlic Brussels sprouts If you don’t own a dehydrator, plate the leaves and top with some chopped almonds. I recommend sprinkling a generous amount of nutritional yeast and some coconut bacon for an extra burst of flavor.

raw vegan smoky garlic Brussels sprouts If you own a dehydrator, line the tray with a mesh sheet, then a silicone sheet. Spread the leaves thinly and evenly. Put the tray in the dehydrator and dry on 115℉ (46℃) for about 3 hours, until the leaves become crispy. Once they dry, the garlic flavor tends to disappear so if necessary, sprinkle a little more garlic powder and toss well.

raw vegan smoky garlic Brussels sprouts Plate the Brussels sprouts, and top with some chopped almonds, then dig in! It’s crispy and crunchy and almost like a potato chip. .  .  Well, okay maybe not exactly like a potato chip but it’s still really good. A great side dish, salad or snack even. Enjoy!

raw vegan smoky garlic Brussels sprouts

Raw Vegan Smoky Garlic Brussel Sprouts
 
Cook time
Total time
 
Author:
Cuisine: raw food, raw vegan, gluten-free
Serves: 2
Ingredients
If you own a dehydrator
  • 1 lbs Brussels sprouts
  • 2 teaspoons olive oil
  • ⅛ teaspoon garlic powder *Additional pinch〜1/8 teaspoon at the end if necessary
  • ⅛ teaspoon salt
  • A few cracks of black pepper
  • ⅛ teaspoon liquid smoke (optional)
  • Some chopped almonds for garnish

If you don't own a dehydrator
  • 1 lbs Brussels sprouts
  • 2 teaspoons olive oil
  • 2 teaspoons lemon juice
  • ¼ teaspoon + a pinch garlic powder
  • ¼ teaspoon salt
  • 1/16 teaspoon liquid smoke
  • A few cracks of black pepper
  • Generous sprinkling of nutritional yeast, some chopped almonds and coconut bacon (optional) for garnish
Instructions
  1. Wash the Brussels sprouts and cut them in half, lengthwise. Cut out the core using a "V" cut, then thinly slice the leaves. If you are going to use a dehydrator, slice it into ¼ inch thickness strips so that it's not too thin.
  2. Transfer the shredded leaves into a bowl, and add olive oil, salt, pepper, garlic powder and liquid smoke. If you are not using a dehydrator, squeeze in the lemon juice in too. Massage the leaves well with your hand.
  3. If you don't own a dehydrator, plate the leaves and top with some chopped almonds. Sprinkle a generous amount of nutritional yeast and some coconut bacon for an extra burst of flavor.
  4. If you own a dehydrator, line the tray with a mesh sheet, then a silicone sheet. Spread the leaves thinly and evenly. Put the tray in the dehydrator and dry on 115℉ (46℃) for about 3 hours, until the leaves become crispy. Once they dry, the garlic flavor tends to disappear so if necessary, sprinkle a little more garlic powder and toss well. Taste test and salt to taste. Plate the Brussels sprouts, and top with some chopped almonds.

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