This is the best brussel sprouts recipe that you’ll encounter on the internet today. In these brussel sprout tacos, brussel sprouts are layered on top of saucy lentil “meat” and topped with cubes of roasted sweet potato for the ultimate healthy comfort food. This is more than just a brussel sprout slaw for tacos – the brussel sprouts are arguably the star of the show! To serve, fresh corn tortillas are our fave, but feel free to use flour tortillas, or even hard shells. This vegan taco recipe is versatile and you can get playful and creative with the toppings. We like to use a mix of cooked, raw and pickled veggies to add depth, flavour and texture. We love to top ours off with homemade pickled onions (pickled onion recipe here!) and pickled carrots (pickled carrot recipe here!) Since this is a vegan brussel sprouts recipe, there is no bacon, but feel free to add some if that’s what you like.
optional toppings: salsa, cilantro, pickled veggies, pickled onions, etc.
How to prepare brussel sprout tacos
Begin your recipe by preparing all of your ingredients. This recipe is easy, but requires you to prep certain things in order. Roast your potato first, as this is going to take the longest. While your potato is roasting, chop your onions, cook your lentils (if using dry lentils) and chop your brussel sprouts into shreds. (Shredding them turns them into a brussel sprout slaw consistency, and makes sure that every bite of taco has a generous helping of healthy greens!) Prepare your sauce mixture by mixing your cornstarch and nutritional yeast together and whisking into a half cup of cold water.
How to cook lentil “meat”
Once you have everything prepared, and the potato is likely still roasting, you’ll sautée your onions in a generous amount of oil. Then, add the spices and cooked (or canned) lentils to create your lentil taco “meat.” To make them saucy, add the sauce mixture & stir. As the sauce heats, it will thicken rather quickly. Note: if your sauce is too thick, add some extra water, a few tbsp at a time. If your sauce is too thin, keep cooking it down until you reach your desired thickness. Once your lentils are ready, transfer to a bowl. Next, cook your brussels sprouts. You can use the same pan for this – no need to wipe down or scrape out. The extra juices and brown bits will only enhance the flavour!
How to cook brussel sprouts
Add a little more oil to the hot pan. Add shredded brussel sprouts and sautée quickly, for about 2 minutes, moving them around the pan with a spatula or wooden spoon. Sautéeing quickly allows the brussel sprouts to retain some crunch and keep their gorgeous green hue. We keep the seasonings simple here, just a little bit of salt and pepper, so that the flavour of the brussel sprouts can shine through.
How to assemble tacos
Start by heating up your tortillas (if using corn tortillas) or just plating your fave taco shells. Scoop some of the lentil mixture on, then top with brussels sprout slaw and cubes of sweet potato. Eat them as-is, or add optional pickled veggies, cilantro, salsa, a spritz of lime, or whatever else your taco-loving heart desires.
1 ½cupscooked or canned beluga lentilsor dupuy, or brown lentils
1 – 2tbspoilgrapeseed or avocado or canola
1tbspground corriander seed
1tbspchili saucewe used Sambal Olek
For Sauce Mix
tortillasyour preference: corn, flour, or hard shell
optional toppings: salsacilantro, pickled veggies, pickled onions, etc.
Line a baking sheet with parchment paper and preheat oven to 425F.
Cut sweet potato in half, drizzle with oil and place flesh side down on baking sheet.
Roast for 40 to 50 minutes, until fork tender.
While potato is roasting, prepare the rest of your ingredients.
Mix cornstarch, nutritional yeast and water together until dissolved and set aside.
Add some oil to a medium saucepan and sautée your onions for about 10 minutes over medium-high heat, until they begin to brown. Then, add the spices, the chili sauce, and the cooked (or canned) lentils. Continue cooking about 5 more minutes.
Add the cornstarch mixture & stir. Cook a few more minutes, until sauce thickens. Taste and adjust for salt & seasonings.
Once your lentils are ready, transfer to a bowl.
Next, cook your brussels sprouts.
Add a little more oil to the hot pan (no need to wipe down.)
Add shredded brussel sprouts and sautée quickly, for about 2 minutes, moving them around the pan with a spatula or wooden spoon.
Add salt and pepper.
Remove from heat promptly and transfer to a serving bowl.
Remove potato from oven and score. Use a spoon to remove cubed flesh (see photos above.)
Assemble tacos: heat corn tortillas, top with lentil mixture, brussels sprouts & potato cubes. Add optional toppings if desired. Eat and enjoy!