Raw Vegan Smoky Garlic Brussel Sprouts
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 2
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
  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.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-smoky-garlic-brussels-sprouts/