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)

Brussels sprouts salad w cranberry relish


  • 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.

Posted by:Emi'sGoodEating

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