The flexitarian prescription

I have never been a big fan of Brussels sprouts, or of any member of the cabbage family. When I was a kid, I used to spit them out into my napkin, or worse, onto the carpet below the dining room table in hopes that the dog would eat them before my mother would find out. Of course the dog never did eat them, can’t say as I blame him, and therefore I was always discovered. Always. Alas, now that I’m a grown up with grown up taste buds, I’e learned to like them. Sort of. Eric on the other hand, he absolutely loves them. So much so that whenever we’re going to be cooking for others, at home or at their house, he always suggests we make Brussels sprouts. Why? I have no idea. I mean they’re OK, but they’re not great. Just saying.

Anyhoo, I had an idea to make a hash out of leftover Brussels sprouts … I used Lightlife vegan crumbles and was absolutely AMAZED at how delicious it was. And it smelled divine too. Note, yes, I topped Eric’s hash off with eggs, so technically (depending on which side of the fence you currently sit on regarding vegans and eggs) this dish is “almost” vegan. Give it a whirl. It’s a winner winner for a weekend or weekday breakfast. Tip: put individual servings in the fridge then just heat them up and add a egg (or don’t) on those crazy Mondays : )

And since it’s National Breakfast Week, checkout these other Breakfast and Brunch recipes.

Brussels Sprout Vegan Hash

PREP TIME: 15 minutes | COOK TIME: 25 minutes

• 2 cups Brussels sprouts, cut in half and partially smashed
• 1-2 cups potatoes (I prefer golden), cut into bite-size pieces
• 1 onion, chopped
• 2 TBS garlic, minced
• 1 package Lightlife Smart Ground Plant-based Crumbles
• **Eggs, pasture raised
• Salt and pepper to taste

Place Brussels sprouts and potatoes in a pot with just enough water to cover. Bring to a boil and simmer for 8 minutes. Drain well and pat dry. Brown onion and garlic in olive oil for about 5 minutes. Add Brussels and potatoes and cook until browned, about 5 minutes. Push everything to the outside of the pan and add the crumbles. Cook for about 5-7 minutes, incorporating the Brussels and onion as you go. Plate it and top with (or without) a fried egg, or two. VARIATIONS: Try adding mushrooms or even replacing the potatoes with mushrooms—I don’t like potatoes so that’s what I do. Top with your favorite vegan cheese, sprinkle on some walnut pieces and a few micro greens for added texture. Enjoy!