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Brussels Sprouts with Mushroom

Brussels Sprouts with Mushroom

The perfect vegan dinner for any weekday is here. A hearty bowl of Brussels Sprouts with Mushrooms is the perfect dish to keep you well nourished and coming back for more. 

There are a lot of recipes where I just experiment with what I have in the kitchen at the time being. This is one of them. I just threw a bunch of leftovers on the stove and I was able to create this super yummy dish. 

The ingredients that I used are very simple, you can easily get them at your local store and everything is super affordable. Sometimes we need to stick to a budget and we need recipes that are easy on the wallet. Well, this recipe certainly is. 

A lot of people talk about how expensive it is to adopt a vegan diet. This is far from the true. When we use the right elements we can make a ton of different recipes that are affordable, fresh, and delicious for vegans on a budget. 

Brussels Sprouts with Mushroom ingredients

This dish has Brussels sprouts, button mushrooms, onions, potatoes, and tofu as the main ingredients. Other than that, we also have olive oil, veggie broth, peanut butter, soy milk, and soy yogurt. There are no crazy overly expensive ingredients needed. 

Aside from being affordable, this dish is really nourishing and quite healthy. We have a bunch of different veggies in our bowl. This means you'll get a bunch of different nutrients with quite a lot of protein and very little fat. 

The Brussels sprouts, the mushrooms and the potatoes are all really hearty vegetables. They are all loaded with flavour and super filling. For that reason, a serving of these tasty veggies will keep you full and satiated for a good while. 

The recipe is really easy to cook. We are making kind of a stir fry with the mushrooms, the Brussels sprouts, and the tofu. You only need to sauté everything for a few minutes until. The Brussels sprouts need to be well cooked so they don't turn out too bitter. I usually leave them on the pan for about 8 minutes and I taste one or two while I'm cooking just to make sure. 

chopped brussels Sprouts and tofu

In a pot, we are boiling the potatoes until they are soft. The best way to know if they are ready is to poke them with a knife or a fork. If it goes in smoothly then they are ready. Don't overcook them or they'll crumble and we need big potato chunks. 

To finish off the recipe we will add a bit of creaminess and extra flavour to our potatoes. We are making a simple yet flavourful cream to throw on top. To make it just mix the soy milk, the soy yogurt, and the creamy peanut butter. 

This cream is perfect to enhance the flavour of our hearty veggies. It might seem a bit odd but believe me, it is so delicious. I mean, everything is so much better when there's peanut butter involved. 

This experiment turned out great. We now have a delicious healthy vegan dinner that everyone will absolutely love! 

Brussels Sprouts with Mushroom top down

Ingredients
9
Prep time
10 minutes
Total time
Category: Dinner, Lunch
Serves: 4
Allergens: Mushrooms, Peanut, Soy

Ingredients

For the brussels sprouts

  • 1 lb brussels sprouts (cleaned and quartered )
  • 2 cups button mushroom (cleaned and sliced)
  • 4 cloves garlic (minced)
  • 2 tsps olive oil
  • 2 medium onion (thinly sliced)
  • 7 oz smoked firm tofu (dieced into small pieces)
  • ¼ cup vegetable broth

For the potato

  • ¼ cup creamy peanut butter
  • 2 lbs potato (cleaned and chopped into 2-3 inch pieces)
  • 1 tsp sea salt
  • ¼ cup soy milk
  • 1 cup soy yogurt

Directions

  1. Boil the chopped potatoes until soft for about 10-15 minutes.
  2. In a bowl mix the sauce ingredients for the potatoes and set aside.
  3. Heat up the oil in a skillet and saute the brussels sprouts for about 5 - 8 minutes.
  4. take out the brussels sprouts and used the same skillet to saute onion and garlic for about 3-5 minutes.
  5. Add the mushrooms and tofu and saute for 3-5 more minutes.
  6. Add the brussels sprouts and vegetable broth the skillet and give it a good stir.
  7. Serve the brussels sprouts with mushroom alongside potatoes topped with the peanut butter yogurt sauce, enjoy!

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