Vegan roasted Brussels sprouts with tempeh

Vegan roasted Brussels sprouts with tempeh: a hearty oven dish with walnuts, maple syrup and olive oil. Crispy, nutty and easy for every day.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 410 kcal per serving
• Protein: 22 g
• Fat: 24 g
• Carbs: 25 g

Ingredients

• 400 g Brussels sprouts
• 150 g tempeh
• 40 g walnuts
• 1 tbsp maple syrup
• 1 tbsp olive oil
• 1 pinch of salt

Method

You’ll need: oven · baking tray · chopping board · knife · mixing bowl

1. Preheat the oven to 200 °C (180 °C fan) and get a baking tray ready.
2. Trim and halve the Brussels sprouts. Crumble the tempeh into rough pieces and chop the walnuts.
3. Put the Brussels sprouts, tempeh and walnuts in a bowl. Mix everything with the maple syrup, olive oil and salt until the sprouts are well coated.
4. Spread the mixture on the baking tray, ideally in a single layer. That way the sprouts get more roasted flavour.
5. Roast everything at 200 °C for 20–25 min, until the Brussels sprouts are tender and the cut sides turn deep golden. The tempeh can get slightly crispy.
6. Serve the roasted Brussels sprouts straight from the oven. They taste most rounded while warm.

Good to know

When Brussels sprouts get golden edges in the oven, they become really good. Add something savoury and something nutty – and the tray is empty in no time.

Swaps

Tempeh → chickpeas (more fibre); walnuts → pecans (milder, also nutty); maple syrup → date syrup (unrefined sweetness); olive oil → avocado oil (stable at high heat and mild)

Allergens

Contains soya and tree nuts. Suitable for children in small pieces that are easy to chew. During pregnancy, eat it well heated through – especially the tempeh.

Dairy-free recipes