Brussels sprouts are surprisingly versatile and don’t need to be the soggy mess we’ve been subjected to from time to time. They’re beautiful too. I love slicing them in half and looking at the perfect little arrangement of leaves.
This is a quick and flavourful salad. It’s a perfect accompaniment to seitan or tofu roasts – whether home made or pre-prepared.
Serves two (recipe after photo. Pictured: Sojade Seitan & Spinach Rolls)
- 200-300g Brussels sprouts, halved or quartered depending on size
- 50g almonds and walnuts (combined), chopped and toasted if you like them that way or raw
- salt & pepper to taste
- raw cranberry, orange & Cognac relish (click here for recipe)
Combine all the ingredients and add as much or as little cranberry sauce as you prefer. I like loads. Done!
Please go vegan. It’s easy.