2 pounds brussels sprouts thinly slice with cone 4
2 tsp. earth balance butter or sesame oil
½ pckg smoked flavor tempeh (about 6 ounces), coarsely chopped
1 large garlic clove, minced
2/3 cup low-salt vegetable broth
sea salt to taste
4 tablespoon of vegan parmesan cheese or nutritional yeast
1/2 cup pecans, toasted, chopped
Preparation
Toast pecans in dry skillet at medium heat until golden.
Trim root ends from brussels sprouts. Using sharp knife or saladmaster machine with cone #4, thinly slice brussels sprouts into shreds. DO AHEAD: Can be prepared 1 day ahead. Cover and chill.
Pre heat skillet or large roaster add butter & tempeh; sauté until golden, about 3 minutes. Add garlic; stir 30 seconds. Add brussels sprouts and broth; sauté until crisp-tender but still bright green, 3 to 5 minutes. Season with coarse salt and black pepper. Transfer to serving bowl. Sprinkle with pecans & cheese.
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