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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.
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.
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!
For the brussels sprouts
For the potato
|Amount Per Serving|
|Calories 467||From Fat 134|
|% Daily Value*|
|Total Fat 15g||23%|
|Saturated Fat 3g||13.1%|
|Trans Fat 0g|
|Total Carbohydrate 68g||22.7%|
|Dietry Fiber 12g||48.4%|
|Vitamin K2 0µg||0%|
|Vitamin A 925.85IU||18.5%|
|Vitamin B-12 0.21µg||3.4%|
|Vitamin B-6 1.15mg||57.4%|
|Vitamin C 155.41mg||259%|
|Vitamin D 36.49IU||9.1%|
|Vitamin D2 0.1µg|
|Vitamin D3 0µg|
|Vitamin E 2.83mg||9.4%|
|Vitamin K1 207.2µg||259%|
|Folic Acid 0µg|
|Pantothenic acid 2.01mg||20.1%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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