Balsamic Brussels Sprouts with Vegan Bacon

Balsamic Brussels Sprouts with Vegan Bacon

This recipe was inspired by my last photo shoot. The theme was bacon, and it was torture…

When I’m not developing vegan recipes and playing with my perfect pup, I’m a food stylist. For those of you who don’t know, a food stylist is the person responsible for why food always looks better on the menu than it does in real life. Last week, I had an assignment highlighting a bacon product. There I was, cooking and smelling the greasy, salty, savory pork all day. It was hard, but I didn’t eat any. It was haunting me for daaaaays until I read somewhere that coconut makes good bacon. It made perfect sense! Its slightly oily, and gets a bit savory when cooked for a reeeeeeeeeeally long time. Whats better with bacon then brussels? Please don’t answer that.

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Balsamic Glazed Brussels Sprouts with Vegan Bacon

January 25, 2018
: 4
: 20 min
: Easy

By:

Ingredients
  • For the bacon:
  • 1 teaspoon olive oil
  • 1 teaspoon maple syrup
  • 1 Tablespoon liquid aminos
  • 1/2 teaspoon smoked paprika
  • 2 cups unsweetened coconut flakes
  • For the brussels:
  • 2 tablespoons olive oil
  • 3 cups brussels sprouts, halved
  • 1/4 cup balsamic vinegar
  • 1 Tablespoon maple syrup
Directions
  • Step 1 Preheat the oven to 300F. Its important to toast things like coconut and nuts at a low temperature so you fully develop the flavor instead of just toasting the outside.
  • Step 2 Combine the coconut flakes, 1 teaspoon olive oil, 1 teaspoon maple syrup, liquid aminos and smoked paprika. Spread them on a sheet pan and pop them in the oven for 15-20 minutes. Keep an eye on them though! They go from pastey to charred in a hot minute.
  • Step 3 Meanwhile, heat the remaining oil in a large skillet over high heat. Add the brussels and cook until golden brown.
  • Step 4 Stir in the balsamic vinegar and the remaining maple syrup.
  • Step 5 Cook for two more minutes, then top with the coconut bacon and serve!

 


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