Description
This warm brussels sprouts salad with a fruity tone from raisins, orange and apple, served with savory baked tempeh will make your Christmas dinner even better.
Ingredients
Scale
Brussels Sprouts Salad
- 26 oz fresh brussels sprouts (750 g)
- 1 red onion
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/3 – 1/2 cup walnuts (40 g)
- 1/3 cup raisins or dried cranberries (50 g)
- 1/2 apple ((optional))
Dressing
- 1/4 cup orange juice (~1/2 fruit)
- 1 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1–2 tbsp olive oil
Tempeh
- 10 oz tempeh (300 g)
- 1/2 cup orange juice (~1 fruit)
- 5 tbsp soy sauce or tamari
- 3 tbsp maple syrup
- 1/2 tsp dried garlic
- 1 tbsp olive oil
- 1/2 tsp liquid smoke ((optional))
Instructions
- Cut the tempeh into 0.5 – 1 inch (1.5 – 2 cm) thick triangles or slices. Mix the ingredients for the marinade and place the tempeh in it. Store in the fridge and move around the pieces after a few mins to coat the tempeh from all sides.
- Combine the ingredients for the dressing and put aside.
- Preheat the oven to 350 °F (180 °C).
- Wash the brussels sprouts, remove the outer leaves and the stalk. Shred the brussels sprouts using a food processor or a knife.
- Cut the onions into thin slices.
- Put the tempeh including the marinade into a baking dish and cover with aluminum foil. Bake for 20 min. Then take off the foil and bake for another 12-15 min.
- In the meantime heat up 1 tbsp olive oil in a large pan and sauté the onion.
- Now add the shredded brussels sprouts, salt and pepper and sauté for 3-5 min until the sprouts are cooked but still crunchy. Then add the dressing to the pan.
- Roast the walnuts in the oven for 3-5 min (optional). Chop up the walnuts and add to the salad with the raisins. Add salt and pepper to taste.
- Slice or dice the apple. Serve the brussels sprouts with the baked tempeh and apple.
- Prep Time: 30 minutes
- Cook Time: 35 minutes