This is a very quick and easy way of cooking Brussels sprouts – especially handy if you’ve run out of room in the oven! Enjoy with a roast or Christmas spread

Serves: 4

Preparation time: 10 min

Cooking time: 15 min

Ingredients

• 300g/10.5 oz Brussels sprouts

• Olive oil

• 2 tbsp vegan white wine

• Juice and zest of 1 lemon

• 2 tbsp toasted pine nuts

• 60g/½ cup seasoned breadcrumbs

• 3 tbsp vegan Parmesan

• Salt and pepper, to taste

Method

1. Slice the ends off the sprouts and chop them in half. Place them flat side down and finely chop until they are all shredded.

2. Heat 1 tablespoon of olive oil in a large frying pan or wok to medium heat, add the sprouts, lemon zest, seasoning and cook for 5 minutes.

3. Add the wine and cook for a further 5 minutes.

4. Add 1 tablespoon of olive oil and the lemon juice and cook for another 5-10 minutes.

5. Pour the sprout mixture into a serving dish. Drizzle with 1 tablespoon of olive oil and stir through the breadcrumbs, pine nuts and vegan Parmesan.

6. Season with salt and pepper.

Web: Vegan Recipe Club

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