Brussels sprouts are among our favorite autumn vegetables. Paired with our favorite hempeh from our Asheville neighbors, Smiling Hara, this is a dish we make throughout fall and winter. It’s quick, nutritious, easy, and delicious.
We add carrots, pearl couscous, and black lentils to round it out, and it’s topped with an amazing peanut sauce that keeps you coming back for more.
Raspberry Habanero Hempeh plays off the peanut sauce wonderfully for a sophisticated take on peanut butter and jelly. If Smiling Hara isn’t available in your area, you can order online or use any tempeh you like.
The best plan of action is to cook the hempeh and set it aside while you get the couscous and black lentils going. Then chop the veggies and get them in the pan. While everything is cooking, make the peanut sauce while stirring the veggies from time to time.
Makes: 4 Servings
Takes: 35 minutes
Hempeh:
1 pkg Smiling Hara Raspberry Habanero BBQ Hempeh
Method:
Cut the hempeh in half through the middle so you have 2 thin slices. Cook the in a hot pan for 2-3 minutes per side. Remove from pan, cut into cubes, and set aside.
Couscous:
¼ cup pearl couscous
Pinch of salt
Method:
Bring water and salt to a boil. Add couscous. Reduce to simmer, cover, and cook 10 minutes. Set aside when finished.
Black Lentils:
¼ cup black lentils
½ cup veggie broth
2 Tbsp leeks, chopped
1 clove garlic, minced
1 tsp avocado oil
¼ tsp salt
¼ tsp black pepper
¼ tsp ground ginger
¼ tsp ground coriander
⅛ tsp cloves
⅛ tsp nutmeg
Method:
In a small pot, heat avocado oil over medium heat. Add garlic and leeks and sauté until slightly browned, about 3 minutes. Add spices and stir for 30 seconds. Add broth and lentils and bring to a boil. Reduce heat to simmer and cook uncovered for 25 minutes, adding water if necessary. Set aside when finished.
Vegetables:
1 ½ cup quartered brussels sprouts
1 cup chopped carrots (we used rainbow carrots)
1 leek, finely chopped
2 cloves garlic, minced
1 cup purple cabbage, mandolined or finely chopped
1 Tbsp avocado oil
½ tsp sea salt
½ tsp black pepper
Method:
Heat avocado oil in a large pan over medium high heat. Add carrots and brussels sprouts and cook for 8 minutes. (Start the peanut sauce while the veggies are cooking.) Add leeks and garlic and cook 8 more minutes. Carrots should be soft, and sprouts should be slightly charred. Add cabbage, salt, and pepper. Cook 2-4 more minutes.
Peanut Sauce:
1 tsp avocado oil
1 clove garlic, minced
1 Tbsp grated ginger
1 ½ cup veggie broth
½ cup peanut butter
2 Tbsp lime juice
2 Tbsp agave
1 Tbsp tamari
1 Tbsp rice vinegar
¼ tsp red pepper flakes
2 tsp toasted sesame oil
Method:
Heat oil in a medium pot over medium heat. Add garlic and ginger. Cook 5 minutes, stirring constantly. Add all remaining ingredients except sesame oil. Stir regularly until sauce is reduced and thickened, about 10 minutes. Remove from heat, and stir in sesame oil.
Assembly:
Add the couscous, lentils, and cubed hempeh to the vegetable pan and mix well. Drizzle peanut sauce generously over entire pan. Top with your choice of sprouts, herbs, microgreens, and/or edible flowers. We used cilantro, grated turmeric root, and a few flower petals.
Enjoy!