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If you are looking for a tasty new way to enjoy Brussels sprouts, look no further than this vegan brussels sprouts recipe! With over 100 5-star reviews, it’s a no-brainer. It’s quick and easy to make, and the addition of tahini and nutritional yeast creates a lovely flavor to complement your meals.
Table of Contents
- Why You’ll Love this Deliciously Easy Brussels Sprouts Recipe!
- What is Tahini?
- Ingredients for Vegan Brussels Sprouts with Nutritional Yeast
- How to Make Easy Brussel Sprouts Vegan
- Toni’s Recipe Tips for Tahini Brussels Sprouts
- FAQs for Crispy Vegan Brussels Sprouts
- How to Serve Brussels Sprouts with Tahini
- Storage Instructions
- More Brussels Sprout Recipes You’ll Love
- Vegan Brussels Sprouts Recipe with Tahini
Why You’ll Love this Deliciously Easy Brussels Sprouts Recipe!
If you’re not sold on brussels sprouts yet, this cheezy recipe might just be the one to win you over! In this recipe, cute mini cabbages transform into melt-in-your-mouth tahini and nutritional yeast sprouts. They’re packed with flavor while still being completely vegan and vegetarian brussels sprouts!
This plant-based veggie side dish is also great as an appetizer or an addicting snack. The best part? It’s so easy to make and it’s kid friendly!
If you love brussels sprouts as much as I do, then try making them in the air fryer, make them sweet and salty, or add them to a bowl of curry.
What is Tahini?
If you are not familiar with tahini, I invite you to open up your culinary minds and give this sesame paste a try.
I can’t sing praises for this creamy paste enough. It is not only delicious, but it has amazing nutritional qualities to add to the fun. Did you know that tahini is high in antioxidants and protects liver and kidney health? This makes tahini an amazing addition to a plant-based diet.
You can add it to dressings, use it as a spread, or coat yummy veggies like these vegan roasted brussels sprouts.
Ingredients for Vegan Brussels Sprouts with Nutritional Yeast
This easy vegan brussels sprouts recipe uses simple, wholesome ingredients. Check out the attached grocery list for easy shopping!
- Brussel Sprouts: Use fresh for the best flavor! Make sure you choose brussels that look fresh and avoid any with wilted or yellowed leaves.
- Tahini: This sesame paste is the base for the sauce that flavors up this roasted brussels sprouts recipe.
- Olive Oil: A healthy oil for cooking but you can swap it with any neutral flavored vegetable oil.
- Nutritional Yeast: Gives this vegetarian brussels sprouts recipe a nice ‘cheesy’ flavor. If you’re not familiar with this delightfully ‘cheesy’ topping, check out this article that explains more about it and how to use it!
- Lemon Juice: Adds a bit of acid and brightness to the marinade.
- Spices: Paprika and garlic powder add more layers of flavor to these brussels sprouts.
How to Make Easy Brussel Sprouts Vegan
Here’s an overview of the steps that go into preparing this easy side dish. For detailed instructions, check the recipe card further down the page.
- Step 1: Get everything ready. Preheat the oven and line your baking sheet with parchment paper, a silicone mat, or non-stick spray.
- Step 2: Combine sauce. First, add the tahini, water, oil, nutritional yeast, lemon juice, paprika, garlic powder, and salt in a small bowl. Then stir until a smooth sauce is formed.
- Step 3: Place the brussels sprouts in a medium bowl and toss with the sauce until the pieces are nearly completely covered.
- Step 4: Lay the brussels sprouts out on the baking sheet and top with more nutritional yeast, salt, and pepper.
- Step 5: Place the brussels sprouts in the oven for 30 to 35 minutes, turning them over halfway through to ensure an even roast. Once lightly browned, remove from the oven.
Toni’s Recipe Tips for Tahini Brussels Sprouts
- Choose fresh brussels sprouts. Make sure they don’t have any wilted leaves or brown ends.
- How to prep the brussels sprouts. Give them a good wash and trim off the ends if they look dried out and remove any loose outer leaves.
- Spread them out on the baking sheet. Roasted vegetables come out best when they have plenty of room on the baking sheet. When too close together they steam rather than roast and don’t come out as crispy and browned.
FAQs for Crispy Vegan Brussels Sprouts
First, check that your oven is set at the right temperature and that it’s fully preheated before you add the brussels sprouts. Also, they shouldn’t be crowded on the baking sheet. So spread them out or separate them into two pans, if you don’t have enough room.
It’s not necessary but it does speed up the cooking time. In this vegan brussels sprouts recipe, I love the look of crispy whole brussels sprouts.
How to Serve Brussels Sprouts with Tahini
This vegan brussels sprouts recipe is perfect as a side dish, as a snack, or as leftovers.
- Mains: Serve with your favorite main dishes such as lemon tofu or vegan lasagna.
- Grains: Make it the main dish and enjoy it over some rice or quinoa.
- Side: They’re also perfect to pair with a protein-heavy side dish such as Mediterranean Quinoa or Southwestern Quinoa Salad.
Storage Instructions
- Leftovers: Store your leftover brussels sprouts in an air-tight container in the fridge for up to five days.
- Reheat: Leftovers are best heated up in the oven. Spread them out on a baking tray or pan and heat in a 350° F oven for 10-15 minutes or until heated up fully.
More Brussels Sprout Recipes You’ll Love
Vegan Appetizers
Crispy Brussels Sprouts with a Spicy Kick
Vegan Dinners
Sauteed Brussels Sprouts [Sweet and Salty]
Vegan Dinners
Brussels Sprouts Curry
If you tried this vegan brussels sprouts recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Vegan Brussels Sprouts Recipe with Tahini
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Ingredients
- 2 heaping cups of raw brussels sprouts
- 1 tablespoon of tahini
- 1 tablespoon of warm water
- 1 tablespoon of olive oil
- 1 tablespoon of nutritional yeast (plus more for topping)
- 2 teaspoons of lemon juice
- ½ teaspoon of paprika
- ½ teaspoon of garlic powder
- ½ teaspoon of salt
Instructions
- Preheat the oven to 400 degrees F (205 degrees C) and line a baking sheet with parchment paper or non-stick spray.
- In a small bowl, combine the tahini, water, oil, nutritional yeast, lemon juice, paprika, garlic powder, and salt and stir until a smooth sauce is formed.
- In a medium sized bowl, toss the brussels sprouts with the sauce until pieces are nearly completely covered.
- Lay the brussels sprouts out on the baking sheet and top with more nutritional yeast, salt and pepper. Next, place in the oven for 30 to 35 minutes, turning over halfway through to ensure an even roast. Once lightly browned, remove from the oven.
Notes
- Choose fresh brussels sprouts. Make sure they don’t have any wilted leaves or brown ends.
- How to prep the brussels sprouts. Give them a good wash and trim off the ends if they look dried out and remove any loose outer leaves.
- Spread them out on the baking sheet. Roasted vegetables come out best when they have plenty of room on the baking sheet. When too close together they steam rather than roast and don’t come out as crispy and browned.
Delicious recipe! Simple and easy – didn’t need to change a thing. Sliced my big Brussels sprouts in half.
That’s so awesome to hear! So glad you enjoyed it 🙂
I was looking for a way to do Brussels sprouts that was not just roasted, and not the spicy-saucy gojuchang version that I often do (from Minimalist Baker — it is really good). This was just perfect. I really, really liked this. Made it this evening and printed out the recipe to go into my binder of internet recipe finds! Thank you for this!
So glad you enjoyed these brussels and they made it to the binder!
I make these ALL THE TIME. Highly recommend quartering the brussels so they get more coating. You just have to reduce the cook time.
Love that tip! So glad you’re enjoying these sprouts! 🙂
I’ve made brussels sprouts in various ways, but this recipe is a standout! Followed it exactly, other than using “jarlic” instead of garlic cloves (quicker!). Absolutely delicious and keeper. thank you!
That’s so awesome! So glad you enjoyed this yummy brussels recipe! 🙂
Can you switch the olive oil with aquafaba
We at Plant-Based on a Budget haven’t tried that out yet so can’t guarantee the results. If you end up giving it a go, please let us know 🙂
SOOOOOOOO GOOOOOOD!! So easy, and so perfect — the combo of spices is perfect. I even used it on cauliflower and roasted it, too! It’s such a good marinade/sauce — I’m thinking of all the veggies to toss in it and roast! This one’s on repeat , weekly– thank you!!!
so glad you enjoyed this recipe! it’s a yummy one!
That’s so awesome! So glad you enjoyed these yummy brussels!
OMG! This was so good. I didn’t have Brussels sprouts, but I made it with cauliflower and was super happy.
Love that you made it with cauliflower! So glad you enjoyed it 🙂
Yummy yummy
So good! A Brussel sprout game changer!
Definitely! Nothing like a yummy take on brussels!
This is the only way that I like brussel sprouts. If you’re on the fence about them, give this recipe a try!
I love this rich “cheezy” coating with the texture of the Brussels sprouts. A great side dish or snack!
Yesss! Such a fun and healthy recipe that everyone can enjoy!
This might be my favorite way to make brussels sprouts from now on! They turned out sooo good!
gotta love the crisp!
Nutritional yeast + paprika gives these Brussels sprouts such an amazing flavor!
It’s definitely a yummy combo of flavor!
Tastes so good! So delicious! Never did this recipe before but this time not going to be the last time. Thanks for sharing the recipe!
Wohoo! So glad you enjoyed it!
absolutely delicious, I didn’t have tahini so used cashew butter. So good, best way to have brussel sprouts. Keen to try this with other vegetables. I think it would go well with cauliflower. Thank you 🙂
Ooo I bet it would go very well with cauliflower! Thanks for sharing 🙂
It sure was good on cauliflower!
Well this is awkward…I don’t like brussels sprouts. But I loved these!! lol.
Great side dish idea for Thanksgiving!
Love it!!! This recipe makes them so easy to enjoy!