Sautéed Slivered Brussels Sprouts over Wild Rice Cakes - a vegan meal
Author: 
Serves: 4
 
Ingredients
  • 1 pound Brussels sprouts, bottoms and outer 500g leaves trimmed
  • 2 tablespoons olive oil, divided
  • 2 onions, thinly sliced
  • 3 cloves garlic, sliced
  • 1¼ teaspoons salt, divided
  • ½ teaspoon dijon mustard
  • ½ cup firm or extra-firm silken tofu
  • 2 cups cooked mixed wild and brown rice
  • 2 tablespoons chopped chives
  • 1 tablespoon chopped basil
  • 1 tablespoon minced Italian flat-leaf parsley
  • ⅛ teaspoon freshly ground black pepper
  • ⅓ cup fresh bread crumbs
  • canola oil
  • 2 tablespoons pine nuts, lightly toasted
Method
  1. Preheat oven to 200°F/100°C
  2. Finely slice sprouts about 1⁄16-inch thick. Separate slices into shreds and set aside.
  3. Place a large nonstick skillet over medium heat and let pan get hot. Add 1 tbsp of the olive oil and tip pan to coat.
  4. Add onions and cook, stirring frequently, for 5 minutes.
  5. Stir in garlic, 3⁄4 tsp of the salt and mustard and cook, stirring often, until onions are golden and caramelized, about 20 minutes.
  6. In a blender, purée tofu until smooth.
  7. In a bowl, gently fold together puréed tofu and rice.
  8. Mix in chives, basil, parsley, black pepper and remaining 1⁄2 tsp of salt.
  9. Place bread crumbs in a shallow bowl and, using a tablespoon, drop rice mixture into bread crumbs, patting gently to form a cake.
  10. Press additional crumbs on top and use a small spatula to transfer cake to a plate lined with waxed paper.
  11. Repeat with remaining rice mixture.
  12. Place another skillet over medium-high heat and let pan get hot.
  13. Add about ¼ inch (0.5cm) of canola oil.
  14. When oil is hot, place 3 or 4 rice cakes in pan and cook until edges begin to brown, 4 to 5 minutes.
  15. Carefully flip cakes and cook until underside is browned, 2 to 3 minutes.
  16. Transfer to a plate lined with paper towels and keep warm in a preheated oven.
  17. Repeat process with remaining rice cakes.
  18. In the pan with the onions, heat remaining olive oil over medium-high heat, pushing the onions to the side of the pan.
  19. Add Brussels sprouts and cook, stirring frequently, until shreds are bright green and just beginning to wilt, about 5 minutes.
  20. Arrange 2 to 3 rice cakes on a plate and top each with a little pile of sprouts. Sprinkle with pine nuts and serve.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/sauteed-slivered-brussels-sprouts-over-wild-rice-cakes-a-vegan-meal/