This Vegan Brussels Sprouts Caesar Salad is a simple salad recipe that makes the humble Brussels sprout the star of the show! It’s a brilliant way of using up leftover Christmas veg. Get the recipe below.
Christmas wouldn’t be Christmas without Brussels sprouts. These tiny cabbages are one of the essential flavours of Christmas. But, sometimes its nice to do something slightly different with them.
Instead of steaming, boiling or roasting, I shred them up and use them raw in this creamy salad. It was inspired by a Jamie Oliver recipe that I wanted to make vegan. I’ve also put a twist on it by using flatbread for the croutons as I think they go better with the shredded Brussels sprouts.
The creamy Caesar dressing is made with protein packed silken tofu, lemon, vegan Worcestershire sauce, garlic, mustard and nutritional yeast. It all gets blended up to a silky smooth sauce that’s poured over the shredded sprouts.
I’ve broken down the steps below.
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Ingredients
You will, of course, need Brussels sprouts for this recipe. But, you’ll also need all of the ingredients for the Caesar salad dressing and the croutons. You full shopping list is as follows:
- Brussels sprouts
- Silken tofu
- Lemon
- Mustard
- Vegan Worcestershire Sauce
- Garlic
- Nutritional yeast
- Flatbread
- Olive oil
Step-by-step Instructions
- Step 1: cut the flatbread into cubes and drizzle with olive oil. Bake in the oven for 5 – 10 minutes until golden and crisp.
- Step 2: thinly shred the Brussels sprouts using either a sharp knife or a food processor and place into a bowl.
- Step 3: whizz all of the Caesar dressing ingredients in a blender until smooth and creamy.
- Step 4: toss the shredded Brussels sprouts with the Caesar dressing and serve on a plate with the toasted flatbread croutons.
Hint: keep a close eye on the croutons, flatbread toasts much quicker than other types of bread.
Substitutions
Haven’t got all of the necessary ingredients? Have no fear! You can make a few subtitutions:
- Tofu: don’t have silken tofu? Replace with a plain, vegan yogurt to ensure a creamy dressing.
- Cheese: nutritional yeast is what gives a slightly cheesy flavour but you could swap it out for a vegan parmesan if you’re able to get hold of one in the shops.
- Garlic: fresh garlic gives the strongest flavour but garlic puree or lazy garlic can work well too.
- Vegan Worcestershire sauce: this is a bit of a hard to come by ingredient so you can use soy sauce instead if you need to.
- Mustard: any mustard will do, including mustard powder if you’re in a pinch.
Variations
If you want to mix things up a bit, try another green vegetable like curly kale in place of the Brussels sprouts.
Or, add a pop of colour and a burst of sweetness to counteract the bitter sprouts by adding pomegranate.
You could also add some fried vegan bacon for extra protein.
Equipment
Bake the croutons on a baking tray lined with baking paper.
You’ll also need a sharp knife and chopping board to shred the sprouts (or a food processor if you want to speed things up a bit).
To make the dressing you’ll want to use a food processor or blender to make sure it’s super smooth.
A bowl to toss the salad together in is the last thing you’ll need on your equipment list.
Storage
I recommend combining the salad together just before serving but you can make the component parts a day ahead if you wish.
The recipe
Vegan Brussels Sprouts Caesar Salad
This Vegan Brussels Sprouts Caesar Salad is a simple salad recipe that makes the humble Brussels sprout the star of the show! It’s a brilliant way of using up leftover Christmas veg. Get the recipe below.
Ingredients
- 500 g Brussels sprouts
- 300 g silken tofu
- 1 – 2 clove/s garlic clove
- 1 lemon juice only
- 1 tablespoon Worcestershire sauce
- ½ tablespoon Dijon mustard
- 4 tablespoon nutritional yeast
- 1 flatbread
- 1 tablespoon olive oil
Instructions
-
Cut the flatbread into squares and drizzle with olive oil. Spread over a baking tray and cook at 180 C / 350 F / gas mark 4 for 5 – 10 minutes or until golden and crisp.
-
Shred the Brussels sprouts thinly.
-
Whizz the silken tofu, nutritional yeast, garlic, lemon juice, vegan Worcestershire sauce and mustard in a blender until smooth.
-
Pour the dressing over the Brussels sprouts then top with the croutons and serve.
Nutrition
Calories: 194.93kcalCarbohydrates: 25.73gProtein: 12.91gFat: 6.48gSaturated Fat: 0.86gPolyunsaturated Fat: 1.82gMonounsaturated Fat: 3.04gSodium: 165.21mgPotassium: 860.37mgFiber: 7.77gSugar: 4.87gVitamin A: 953.2IUVitamin C: 121.35mgCalcium: 98.49mgIron: 3.41mg
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