Vegan Brussels sprouts stir fry

The vegan Brussels sprouts stir fry is an ideal plant-based option for lunch or dinner. This recipe combination with red onions, garlic, bell peppers and spices deliver a nutritious and low-protein meal for everyday meals or fast-mimicking plans.

Course Breakfast, Dinner, lunch

Cuisine French

Keyword brussels sprout, stir fry, vegan

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 296kcal

Author Nicolas Pujol

Ingredients

2 lbs Brussels sprouts
3 bell peppers I used one orange and two green color for this particular dish
0.5 red onion
5 garlic cloves
4 tbsp avocado oil
1 tsp piment d'esplette use chili pepper powder as an alternative
1 tsp pepper
1 tbsp herbes de Provence this is mostly dry thyme
1 tbsp olive oil optional
1 tsp salt optional

US Customary - Metric

Instructions

Cut the Brussels sprouts into two or four pieces depending on their size. Rince well and put into a large frying pan.
Remove the bell pepper heads and seeds. Rince well, cut into small pieces and add to the pan.
Cut the red onion into small pieces, crush the garlic, add both.
Turn on the heat on high and add the avocado oil and spices.
Cook for about 20 minutes while stirring every 2 minutes or so in order to cook the veggies evenly and prevent those at the bottom from burning. After the pan is hot and the veggies have started searing (approx. 10 mins), lower the heat to medium. Covering them with a lid helps retain humidity, even out the cooking, and lowers the overall temperature, which also prevents burning.
Serve as is. Optionally, add a little more olive oil directly to the plate. Olive oil is best-used post-cooking as it is not as heat tolerant as avocado oil. This also retains more of its phytonutrients.

Nutrition