Today’s Meatless Monday recipe comes from the 10th anniversary edition of Vegan with a Vengeance. It’s perfect if you’re looking for fierce, delicious meatless meal ideas. Want a sample? Try this fabulous Brussels Sprout Fried Rice! I love this Brussels sprout fried rice! It’s delicious _and_ totally unexpected. Sprouts with cilantro, basil, jasmine rice and pine nuts? That’s downright frisky. So I thought it was perfect to share with you guys for #MeatlessMonday. It’s colorful and fun and gimme-seconds good.
When I get a cookbook, I want it to give me great ideas and help me make some damn fine food. That’s exactly why I’m loving my copy of Vegan with a Vengeance.
Isa Chandra Moskowitz uses simple ingredients I wouldn’t think to combine to get layers and layers of awesome flavor. I’m not even a little new to vegan/vegetarian cooking, and it’s totally blowing me away.
And I’m not even totally on board with Brussels sprouts, but in this recipe I am. I think this was the first time in my life I’ve ever loved Brussels sprouts.
Check out my gorgeous rice! Notice how it’s not all sticky and mushy? Do you want to know how the fresh hell I did that? It’s a pretty cool trick!
My fried rice always came out like tasty rice paste BUT NOT ANYMORE thanks to an awesome tip Isa shares in this recipe. Freeze your rice beforehand, and that doesn’t happen. Seriously. It’s that easy. That tip alone is worth the cost of the book, and then you get all those awesome bonus recipes for free.
Eat Healthy Eat Happy
Brussels Sprout Fried Rice is super delicious and full of flavor! Recipe from Vegan with a Vengeance by Isa Chandra Moskowitz.
- 2 tablespoons refined coconut oil
- 12 ounces Brussels sprouts, trimmed and quartered
- 1 large carrot, peeled and sliced into thin half-moons
- 1/4 cup pine nuts
- 1/4 cup fresh basil leaves
- 1 cup loosely packed fresh cilantro, chopped
- 1 cup finely chopped scallion
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 4 cups cooked and cooled jasmine rice
- 1/4 teaspoon red pepper flakes
- 2 tablespoons soy sauce or tamari
- 1 tablespoon freshly squeezed lime juice
- 1/2 teaspoon agave nectar
- Sriracha to serve
- Heat a large, heavy-bottomed pan (preferably cast iron) over medium-high heat. Saute the Brussels sprouts and carrots in 1 tablespoon of the oil for about 5 minutes, until the Brussels sprouts are lightly charred. Toss in the pine nuts and cook for 2 minutes, tossing often, until toasted. Transfer everything to a large plate and set aside.
- Lower the heat to medium and add another teaspoon of oil. Saute the basil, cilantro, scallions, garlic, and ginger for about a minute, until the herbs wilt slightly and everything smells aromatic and wonderful. Then, add the rice, red pepper flakes, and the remaining 2 teaspoons of oil and cook for about 5 minutes, tossing often.
- Add the Brussels mixture back to the pan, and drizzle in the soy sauce, lime juice, and agave. Cook for 3 more minutes or so, until the rice is lightly browned. Taste for salt and adjust, if necessary. Serve with plenty of sriracha!