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Brussels Sprouts with Shallots and Smoked Tofu

Brussels Sprouts with Shallots and Tofu Bacon (and a cookbook giveaway!)

Shallots and vegan bacon are caramelized with a bit of brown sugar to add just a touch of sweetness to the earthiness of the Brussels sprouts in this recipe. I prefer my Brussels on the crisp-crunchy side, but feel free to cook them longer if you like them more well done. (From Baconish © 2016 by Leinana Two Moons. Used with permission from Vegan Heritage Press.)

From Shannon: I highly recommend making these with my homemade tofu bacon, linked in the ingredients list!

Course sides, vegetables
Cuisine gluten-free, nut-free, vegan, vegetarian
Keyword Brussels sprouts with shallots and tofu bacon
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Total Yield 4 side portions
Calories Per Serving 217 kcal
Author Leinana Two Moons

Ingredients

  • 3 tbsp olive oil divided
  • 6 large shallots sliced paper thin
  • 1/2 batch tofu bacon chopped
  • 1 tbsp brown sugar (or coconut sugar)
  • 1 1/2 lbs Brussels sprouts stems trimmed, halved (quartered if large)
  • 1/3 cup dry white wine

Instructions

  1. Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Add the shallots and bacon and cook for 3 to 4 minutes, stirring, until the shallots are translucent.
  2. Sprinkle with the brown sugar and continue cooking until the shallots are browned and caramelized. Set aside.
  3. Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Add the Brussels sprouts to the pan in a single layer, cut-side down. Leave undisturbed 2 to 3 minutes before stirring, to help them brown and caramelize.
  4. Continue to cook and stir occasionally until the Brussels sprouts turn bright green. Add the white wine to the Brussels sprouts, cover immediately, and steam for 2 minutes.
  5. Uncover and cook until all the liquid has evaporated and the Brussels sprouts are tender, about 6 to 8 minutes. Stir in the shallot-bacon mixture and serve hot.

Recipe Notes

(Shannon's note) I substituted coconut sugar for the brown sugar in the recipe. I also reduced the oil quantities to 1 teaspoon + 1 tablespoon. I used 3/4 of the recipe for tofu bacon found in the book for my choice of vegan bacon. The dish didn't need much salt because the tofu bacon was already salty and flavorful, but I added a pinch to the shallots when they were cooking, and another few pinches to the Brussels sprouts after I first stirred them.

(Shannon's note) To make a meal, I served these Brussels sprouts with a baked potato and some cauliflower, and cooked down the leftover marinade from the tofu bacon with some vegetable broth and nutritional yeast to make a quick gravy.

(Shannon's note) Nutrition facts exclude the vegan bacon since they will vary depending on which type of vegan bacon you use.

Nutrition Facts
Brussels Sprouts with Shallots and Tofu Bacon (and a cookbook giveaway!)
Amount Per Serving (1 fourth recipe)
Calories 217 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Sodium 65mg 3%
Potassium 1031mg 29%
Total Carbohydrates 21g 7%
Dietary Fiber 9g 36%
Sugars 6g
Protein 5g 10%
Vitamin A 30%
Vitamin C 122%
Calcium 16%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.