• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Mariko Sakata | Raw Food and Plant-based Recipes

  • Home
  • Recipes
  • Travel
  • About
  • Contact
  • 日本語

Raw Vegan Smoky Garlic Brussels Sprouts

November 18, 2015 By admin Leave a Comment

Share

raw vegan smoky garlic Brussels sprouts dehydrator thumbnail
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

Previous Post: « Raw Vegan Thai Larb Inspired Salad
Next Post: Coconut Whipped Cream »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Primary Sidebar

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.

  • Facebook
  • Instagram
  • Pinterest

marikosakata

Whipping up some raw vegan chocolate granola for t Whipping up some raw vegan chocolate granola for the weekend🍫 Happy Friday!

週末のスナック用にローチョコレートグラノーラをデイハイドレーターへ🍫
クラブハウスではプラントベースについて色々お話ししていけたらと思います😊Instagramと同じ@marikosakataなので、宜しければフォロー宜しくお願いします🙋🏻‍♀️
Greening my broccoli sprouts🌱 Hello chlorophyll Greening my broccoli sprouts🌱 Hello chlorophyll💚

ブロッコリースプラウトに日光を当てて緑化💚 ブロッコリースプラウトは強力な抗がん作用、抗酸化効果、解毒作用のあるスルフォラファンを含みます🌱

ちなみに話は変わりますが、クラブハウスのアカウント(インスタ同様@marikosakata)を作りました🙋🏻‍♀️これからルームで色々とお話しできたらと思うので、ご興味のある方はフォロー宜しくお願い申し上げます🙇🏻‍♀️
Weekly sprouts prep for my salads and smoothies🌱 I took a break from them when I got too overwhelmed with work, but I’m back on the sprouting wagon🙋🏻‍♀️

サラダとスムージ用のレッドクローバーとブロッコリースプラウトの下ごしらえ🌱自宅で簡単にスプラウトできますよ🙆🏻‍♀️
My favorite Japanese vegan restaurant Shojin @shoj My favorite Japanese vegan restaurant Shojin @shojinlove is having an anniversary special! For today and tomorrow, their dynamite rolls (my favorite vegan sushi💕) are $10, so we took advantage and got the delivery🙌🏼✨ If you are a dynamite roll lover like me, don’t miss it☝🏻
Thank you so much @tomoko_inner_beauty for making Thank you so much @tomoko_inner_beauty for making me raw vegan cheese sauce recipe a  staple in your household🙏🏼 Extremely grateful and honored to have it so well liked by you✨

拙著の出版記念のイベントにもお越しくださったトモコさん @tomoko_inner_beauty 
拙著に含まれるチーズソースレシピをブログの頃からリピートしてくださっていて、大変嬉しく、光栄に思います。トモコさん、本当にいつもどうもありがとうございます🙇🏻‍♀️✨

Repost @tomoko_inner_beauty
・・・
Raw vegan cheese sauce 🧀

@marikosakata さんのご著書
「乳製品を使わない ヴィーガンチーズ」からローのチーズソース🧀🫕

このチーズソース🧀大好物でまりこさんがブログにレシピを載せていらした頃から何度作ったか分からないくらい
ずーっとリピートしています🥰🧀🧀🧀

パプリカを使っていて、チーズだけどヘルシー🧀✨✨✨

ブレンダーでガーッと混ぜるだけで
とっても簡単に出来てとってもクリーミー✨✨✨

この日はネットでポチったトルティーヤチップスが届いたのでディップしたくてパプリカ買いに走りました😂

思い起こせばまりこさんがブログにこのチーズソースを載せてくださった時もパプリカ買いに走ったなー🤣

「ローフード」の概念に収まりきれない魅力がまりこさんのレシピにはあって毎週アップしてくださるレシピが楽しみで楽しみで夢中で作っていました🥰✨✨✨

まりこさんが出版イベントをされた時もこのチーズソースが出て美味しくって、その時食べたのに🧀🥺
次の日作りましたもん😍🧀🧀🧀

いろいろ書きましたが要するに、とにかく美味しい♥️

写真は
ロメインレタス
トマト
サラダ玉ねぎ
ピーマン
きゅうり
紫キャベツ
のサラダに
チーズソースとトルティーヤチップスを乗せたもの🥗🌮

生のお野菜を盛り合わせたものです🥦

ブロッコリーは茹でて食べるイメージですが生でもとっても美味しくて😍
このチーズソースをつけて食べると止まりません🧀🥦🧀🥦✨

生で食べる時はブロッコリーの蕾が細かい方が美味しいです🥰
わたしは葉っぱの部分も好きで
茹でたりして食べてます🥦✨
ケールっぽくて大好きです🥦🥦🥦✨♥️



ーーーーーーーーーーーーーーーーー

YouTubeチャンネル作りました❣️
ゆったり癒しのスイーツ動画、ぜひご覧ください✨

20種類のギルトフリースイーツが動画で学べるudemy講座発売中✨

ローチョコレート🍫ローアイスクリーム🍨のプライベートレッスンをしています🍨

お申し込み、お問い合わせはメッセージをどうぞ🥰✨✨

 @tomoko_inner_beauty 

ーーーーーーーーーーーーーーーーー
Chickpea tempeh in the making✨
ひよこ豆テンペ作り✨
Chickpeas are still one of my favorite beans to ma Chickpeas are still one of my favorite beans to make tempeh with. I can’t wait for these to be done in a couple of days✨

色々な豆でテンペ作りを試した中でもひよこ豆テンペはお気に入りの一つ。今から出来上がりが楽しみ✨
発酵チェダーチーズを使ったヴィーガンチーズボード🌱🧀
拙著のレシピですが、オンデマンドクラスでも発酵ヴィーガンチーズの基礎のお話と共に作り方をお見せしています。ご興味のある方はプロフィールのリンクからご覧くださいませ。
Trying out pinto beans for tempeh✨ピントビーンズのテンペに挑戦✨
Load More... Follow on Instagram

Like Me On Facebook

Facebook Pagelike Widget

Never miss a recipe!

Recent Posts

vegan cheese cookbook tokyo book launch events 2019

Vegan Cheese Cookbook Tokyo Book Launch Events

Tokyo vegan cooking classes

Tokyo Vegan Cooking Classes

Tokyo vegan cooking classes

Tokyo Vegan Restaurants

raw vegan kimchi risotto

Raw Vegan Kimchi Risotto

Footer

April 2021
M T W T F S S
 1234
567891011
12131415161718
19202122232425
2627282930  
« Nov    
No images found!
Try some other hashtag or username

Follow me on

  • Facebook
  • Instagram
  • Pinterest

Search

Copyright © 2021 Mariko Sakata | Raw Food and Plant-based Recipes on the Foodie Pro Theme