Sliders, in Brussels sprout form? How clever.
I stumbled upon a version of this recipe over on the New York Times a few years back, and it quickly became a holiday go-to. Now, I have family members who request it every year.
I won’t lie — the assembly of these sliders is tedious. But between the grainy mustard, caramelized onions, and marinated tempeh, I have yet to find a more truly enjoyable way to eat Brussels sprouts.
Note: The toothpicks are a must. Without them, the sliders aren’t likely to stay in tact.8
Recipe adapted via New York Times
Vegan Brussels Sprouts Sliders
- November 28, 2017
- Yields 20-25 sliders
- Print this
Ingredients
- 6 Tbsp. olive oil, divided
- 2 large sweet or yellow onions, chopped
- Salt, to taste
- 20-25 large brussels sprouts
- 2 Tbsp. soy sauce
- 3 cloves garlic, minced
- 1 tsp. ground cumin
- 1/2 tsp. cayenne pepper
- 1 pkg. tempeh, cut width-wise into thin slices
- 5 tsp. grainy mustard
- Toothpicks
Directions
- Step 1
- Heat a large skillet over medium heat. Add 2 Tbsp. olive oil, heat for a minute, then add the onions and a sprinkling of salt. Stir frequently, making sure to stir from the bottom to dislodge any sticking onions.
- Step 2
- They will begin to yellow and shrink in volume
- Step 3
- as they darken from yellow to more of a caramel color, lower the heat. Keep sautéing for 20-25 minutes, until the onions are soft and caramelized.
- Step 4
- Preheat the oven to 375F. Cut the Brussels sprouts in half from top to bottom.
- Step 5
- In a bowl, mix together 4 Tbsp. olive oil, soy sauce, pressed garlic, cumin and cayenne to make the marinade. Arrange tempeh in a single layer in a large dish. Pour half the marinade on top and toss. Let sit for 20 minutes.
- Step 6
- Meanwhile, line a large baking sheet with parchment paper and use the remaining marinade to dip each side of the Brussels sprout halves. Place marinade-dipped sprouts cut-side down on the baking sheet. Bake for about 20-30 minutes, until sprouts soften and edges are crisp.
- Step 7
- Once done marinating, bake temeph 18-25 minutes, or until edges are browned. Remove from oven, and tear into pieces to fit size of each Brussels sprout.
- Step 8
- Take one half of a Brussels sprout and smear with mustard and a spoonful of the caramelized onions. Add a piece of the cut tempeh. Take the other half of the Brussels sprout and position it so the two spouts are like buns on a burger, with the cut sides facing each other
- Step 9
- secure with a toothpick. Repeat until all the Brussels sprouts have been transformed into sliders.
- Step 10
- Serve immediately, or keep warm on a baking pan in the oven.
