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Raw Vegan Smoky Garlic Brussels Sprouts

November 18, 2015 By admin Leave a Comment

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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
 
Print
Cook time
3 hours
Total time
3 hours
 
Author: Mariko Sakata
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.
3.4.3177

Filed Under: Dehydrator, Recipes, Side Dishes

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Mariko Sakata

Hi, I'm Mariko! I am a raw food chef, instructor, and a cookbook author. Plant-based cooking is my passion. My creations are plant-based, mostly raw, and gluten free.
Hope you enjoy my recipes! Check out my About page to find out more about me.

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marikosakata

Ying and Yang☯️ My utmost respect to Stacey A Ying and Yang☯️ 
My utmost respect to Stacey Abrams. The word “inspirational” does not quite cut it.
Testing a couple of vegan cheeses🌱🧀 We’ll Testing a couple of vegan cheeses🌱🧀 We’ll see how they turn out🧐
Hope everyone had a lovely holiday season😊

新しいヴィーガンチーズを研究中✨さて仕上がりはどうなるかな?

ヴィーガンチーズのオンラインオンデマンドクラスにご興味のある方はプロフィールのリンクからどうぞ🙇🏻‍♀️
Getting ready to cook some gluten free 100% buckwh Getting ready to cook some gluten free 100% buckwheat soba for New Year’s Eve🍜 It’s a Japanese tradition to eat soba on New Year’s Eve for good fortune and longevity for the coming new year. Probably one of my favorite traditions, because it gives me another excuse to eat noodles🍜💕 I’ll have my bowl of soba to wish everyone good fortune and longevity🙏🏼✨
Happy New Year’s Eve! 

アメリカはまだ大晦日なので、年越しこれから年越し蕎麦を🍜少し自宅から遠い日系マーケットに行く機会がコロナで今年激減したので、大事にとっておいた十割蕎麦を年越し蕎麦に✨

日本の皆様、明けましておめでとうございます🎍2020年はコロナで未曾有の一年で、日本にも一時帰国できませんでしたが、その分オンラインクラスやオンデマンドクラスを通して皆様にお会いでき、又お陰様で増版、台湾語と韓国語版も出版され、実りも大変多い一年でした。昨年は大変お世話になりました。本年も何卒宜しくお願い申し上げます🙇🏻‍♀️
Uplifting a gloomy Monday with this plate of raw v Uplifting a gloomy Monday with this plate of raw vegan cheddar cheese🌱🧀 Hope everyone in LA us staying dry🌧

ロサンゼルスには珍しく今日は一日中雨🌧熟成していた太陽のようなローフードヴィーガンチェダーチーズをおやつに気分転換🌱🧀
Enjoying some post Christmas treats and probably g Enjoying some post Christmas treats and probably going to pass out from sugar crash🎄😝

クリスマスツリーのライスクリスピートリーツ(スピルリナ入り)🎄来年は抹茶味で緑色にしたいけれど、夫が抹茶味あまり好きではないので、レシピ2倍でプレーンと両方作らないといけないかな?
Merry Christmas everyone💚 I made some minty ric Merry Christmas everyone💚 I made some minty rice crispy treats this year, and this may very well become one of our yearly tradition🎄Tastes like crunchy York peppermint patties💕 Hope everyone is having a wonderful Christmas✨

ミント味のライスクリスピートリーツ💚ライスクリスピートリーツは幼少の頃にニューヨークで出来立てを食べて以来大好きなお菓子ですが、高カロリーなので特別な日にしか作りません😅今年はミント味にアレンジしてみたら、これまた美味し過ぎて毎年恒例になりそうです✨
When we decorated our tree earlier this week, we w When we decorated our tree earlier this week, we were a bit short on ornaments, but we were able to get extras just in time🎄✨ Listening to Mariah, my QUEEN and tree trimming now❄️ Merry Christmas and happy holidays everone✨

クリスマスツリーの飾りが先日少し足りなかったので、オーダーした追加の飾りがギリギリイブの今日届きました❄️毎年恒例のマライヤ・キャリーやマイケル・ブーブレを聴きながらツリーの飾り付け🎄皆様素敵なクリスマスをお過ごしください✨
Testing out my Waring blender for vegan cheese mak Testing out my Waring blender for vegan cheese making😊 Not gonna lie, it’s no Vitamix, but it does a good job👍🏼

最近お気に入りの普通のミキサーで試しにヴィーガンチーズ作り🌱🧀勿論バイタミックスには負けますが、なかなかの出来👌🏼
The homemade ornaments we made yesterday worked ou The homemade ornaments we made yesterday worked out great on our newly delivered white Christmas tree🎄Orion’s ornament hanging above my husband’s favorite ornament from his childhood, a vintage snoopy ornament circa 1981. I love the look of this vintage Hallmark panorama ball ornament. I may need to add some more from eBay. Happy holidays everyone❄️

昨日作った手作りオーナメントを白いクリスマスツリーに飾り付け🎄夫の幼少の頃のお気に入りのスヌーピーオーナメントと一緒に❄️1981年の物でヴィンテージのホールマークのオーナメントなんですが、中がダイオラマになっていて、ストーリー性があって面白いんです✨これから毎年一つ、他のバージョンを足していこうと思います😊
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