Shredded Brussels Sprouts Salad with Pumpkin Vinaigrette

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Thankgiving is just around the corner! If you need vegan recipe ideas take a look at my menu from last year. I have many vegan Thanksgiving recipes in my blog archives including my favorite Mini Pumpkin Cheesecake Bites. This Brussels sprouts salad is so easy and delicious. You don’t have to cook your Brussels sprouts, which makes it really fast. I bought pre-shredded Brussels sprouts to save on time. If you are prepping and shredding them by hand, it will add at least 30 minutes to your prep time. Cut off the stems and then cut each Brussels sprout lengthwise. Then toss them in a bowl to allow the layers to separate. You can also use the shredding blade of your food processor, which will make it quicker. I found pre-shredded Brussels sprouts at Trader Joe’s and Whole Foods. This salad has a slightly sweet taste because of the maple syrup in the pumpkin vinaigrette. The vinaigrette is refreshing and light with delicious pumpkin flavor.
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The Marcona almonds are just so scrumptious. They add a delightful crunch and balance out the sweetness. Roasted Marcona almonds taste more like macadamia nuts. The pumpkin spice, maple syrup, and salt combine to make a fantastic sweet and savory flavor combination. Toasting them in the oven really brings out the flavors and crunchiness. I could munch on these almonds all day long! I prefer Marcona almonds in this recipe because of their unique flavor and texture vs. regular almonds, but regular almonds would also be quite delicious! This refreshing, light salad is great to balance out a heavy Thanksgiving meal. Cruciferous vegetables like Brussels sprouts are a great, high fiber substitute for other salad greens. Have a wonderful Thanksgiving! Let me know if you make any of my Thanksgiving recipes by taking a picture and tagging @thefriendlyepicurean on Facebook and Instagram or Pin the recipe on Pinterest!

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Here are some additional vegan Thanksgiving recipes:
Seitan and Mushroom Wellington

Truffled Purple Mashed Potatoes 

Teff Jalapeño Bread

Quinoa Stuffing with Pumpkin Seeds and Cranberries

Garlic Rosemary Gravy (Vegan, Gluten Free)

Lentil and Quinoa Loaf

Stuffed Acorn Squash

Bourbon Spiked Vanilla Pudding (vegan)

Pumpkin Oat Bars

Shredded Brussels Sprouts Salad with Pumpkin Vinaigrette

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 12 cups shredded Brussels sprouts (24 oz)
  • 1/4 cup dried cranberries
  • 2 tbs olive oil
  • 1 tsp red wine vinegar
  • 1 tbs maple syrup
  • juice of 1/2 lemon
  • 1 tbs pumpkin puree
  • For the roasted pumpkin spice Marcona almonds:
  • 1 cup Marcona almonds
  • 1 tbs maple syrup
  • 1 tsp pumpkin spice
  • 1/4 tsp salt
  • 1/2 tbs olive oil
  • olive oil spray

Directions

Preheat oven to 350F. Spray baking sheet olive oil spray and set aside. In a small mixing bowl, toss Marcona almonds with olive oil, maple syrup, and pumpkin spice. Check to make sure almonds are coated evenly. Spread on baking sheet and bake for 10 minutes. Remove from oven and allow to cool. Next, prepare the vinaigrette. Whisk together olive oil, red wine vinegar, maple syrup, lemon juice, and pumpkin puree until smooth. In a large serving bowl, toss Brussels Sprouts with vinaigrette. Top with cranberries and Marcona almonds and serve. May store in the fridge for up to 1-2 days.

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Fig and Arugula Flatbread

It’s almost the end of fig season. I wasn’t expecting it to last this long but I’m not complaining! I saw some at the store and had to get them. Figs have two seasons – early summer and then fall. There are several varieties but the three most common varieties that I find at the grocery store are mission (black), adriatic (green), and turkey (brown). They have slightly different textures inside. They are sweet, chewy, and have tiny little edible seeds in the center. Figs are highly perishable and prone to injury! Make sure you take time to pick the best ones at the store. I always look at them carefully to see if they are over-ripe, sticky, or are damaged. You can remove the stem, wash them thoroughly, and eat them raw for a delicious snack. Figs go really well in savory and sweet dishes. They are wonderful in salads as well. Their unique flavor is great in breakfast items like yogurt, oatmeal, or chia seed pudding.

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Flatbread is easy to make and so versatile. You can make the dough for this flatbread pretty quickly because it doesn’t require yeast. I used purple cauliflower because it has a wonderful color but white cauliflower will do just as well. The flavors in this flatbread are just scrumptious! The garlicky, lemony cashew cream sauce, spicy arugula, and sweet, chewy figs are a really tasty combination. This recipe makes a beautiful and delicious appetizer. You can easily double the recipe or make two if you are having a dinner party. You can also use this crust and sauce with pears and walnuts as a topping instead of figs. The topping combinations for this crust and sauce are endless. This go-to vegan crust recipe can be used to make any type of flat bread. It’s so easy!

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This recipe does require you to soak cashews overnight or for at least 6 hours. If you don’t soak your cashews long enough, your sauce will end up tasting gritty. You will also need a high-powered blender or food processor to blend the cashews into a creamy sauce and also to make “rice” the cauliflower. Make sure to knead the dough well with your hands to make sure all of the ingredients are well combined. Use a rolling pin to create an oblong or circular shape for your crust. It’s easier to transfer the crust if you roll it out on a piece of parchment. Sprinkling some flour underneath will help keep it from sticking. I used a fork to pierce the dough so that it didn’t warp or bubble up in the oven. You will most likely have some leftover cashew cream sauce which is delicious on top of pasta or roasted vegetables. Make sure you take a picture and tag @thefriendlyepicurean on social media if you make this recipe!

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Purple cauliflower flatbread dough

Fig and Arugula Flatbread

  • Servings: 3 to 4
  • Difficulty: easy
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Ingredients

    For the purple cauliflower crust:
  • 3 cups purple cauliflower florets
  • 1 cup all purpose flour
  • 1 flax egg (mix 1 tbs flax powder in 3 tbs water and let sit for 10 minutes)
  • 1 tbs olive oil + more to brush dough with
  • 1/4 tsp salt
  • For the cashew cream sauce:
  • 1 cup raw cashews soaked in 1 cup water overnight and drained
  • 1/2 cup water
  • 1 clove garlic
  • juice of 1/2 lemon
  • 1/2 tbs olive oil
  • 1/4 tsp salt
  • Toppings:
  • 3 fresh figs, thinly sliced
  • 1 cup baby arugula

Directions

For the crust: Prepare flax egg by whisking together 1 tbs flax powder in 3 tbs water in a small bowl. Let sit for at least 10 minutes before using. Preheat oven 375F. Line a baking sheet with parchment paper – sprinkle with flour and set aside. Place cauliflower florets in a food processor or high powered blender and process until they reach a rice like consistency. Remove cauliflower from food processor and place in a clean towel or cheese cloth and squeeze out excess water. Place cauliflower, flour, flax egg, olive oil, and salt in a medium sized bowl. Use your hands to mix together thoroughly and form dough into a ball. Let dough rest for about 5-10 minutes. Use a rolling pin to roll out the dough lengthwise (on parchment paper sprinkled with flour) to about a 1/2 inch thickness. Prick dough with a fork all over. Brush dough with olive oil. Bake at 375F for about 30-35 min. For the sauce: Place cashews, water, garlic, lemon juice, olive oil, and salt in a food processor or high powered until smooth and creamy. Add 1-2 tbs of water to thin sauce if needed. Remove pizza crust from oven and allow to cool for about 15 minutes. Spoon cashew cream sauce over crust and top with arugula and sliced figs. Best if consumed immediately. May store leftover flatbread in the fridge for one day. May store cashew cream sauce for up to 3 days in the fridge.

Nutrition Information:

  • Approximate calories per 1/7 flatbread: 215 cal

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Three Bean Vegan Chili

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It’s been a while since I’ve made classic chili. This one really hits the spot! It’s got a variety of beans and bold, spicy flavor. It’s really quick to make and will please a crowd. This cozy dish is great for a weeknight dinner or even for a tail gate or game night. Most of the ingredients are probably already in your pantry. The cilantro and lime make it taste really fresh and bright. Chili is just really satisfying when it’s cold outside. This one goes really well with cornbread or tortilla strips. It’s also fantastic on its own or served on top of fries or a vegan hot dog.

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This is a great recipe to make if you’re looking for a way to get some extra plant based protein. The three different varieties of beans are also a great source of fiber. I like adding vegan beef crumbles for the texture but you can leave them out if you’re not a fan or substitute with a cup of cooked quinoa instead. This chili is super delicious with my cheesy vegan nachos recipe. Just pour the chili on top for a scrumptious appetizer. This spicy, rich chili really warmed me up. If you make it, make sure you take a picture and tag @thefriendlyepicurean on Instagram or Facebook or Pin the recipe on Pinterest.

Three Bean Vegan Chili

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 1, 15 oz can of black beans
  • 1, 15 oz can of pinto beans
  • 1, 15 oz can of kidney beans
  • 2, 15 oz cans of diced tomatoes (such as Muir Glen brand)
  • 2 Tofurkey sausages, crumbled (or 1, 10 oz. package of vegan beef crumble such as Beyond Meat brand)
  • 1.5 tbs olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeno pepper, finely chopped (or substitute 2 tsp crushed red pepper flakes)
  • 2 cups vegetable broth (or 2 cups water)
  • 2 tbs chili powder
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 1/2 tsp salt plus more to taste
  • lime wedges, for serving (optional)
  • 3 tbs chopped fresh cilantro, for serving (optional)
  • 1, 12 oz. package of vegan sour cream, for serving (optional)

Directions

Heat olive oil in a medium-large Dutch oven or large sauce pan on medium heat. Add onions and saute for about 5-6 minutes or until translucent. Add garlic and cumin and saute for another 3-4 minutes. Add red bell pepper, jalapeno, and vegan crumbles and cook for about 5 minutes or until vegan beef crumbles are heated through. Next, add diced tomatoes, chili powder, paprika, and salt and cook for about 4 minutes. Add the beans and cook for another 4-5 minutes. Finally, add vegetable broth and simmer for about 20 minutes. Some the liquid will be absorbed and chili will thicken. Season with more salt to taste, if desired. Serve with lime wedges, chopped cilantro, and vegan sour cream. May store in the fridge for up to 5 days.

Nutrition Information:

  • Approximate calories per 1/6 of chili recipe: 336 cal
  • Approximate protein per 1/6 of chili recipe: 22 grams

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