Vegan Glazed Brussels Sprouts with Hazelnuts & Labneh
Golden pan-seared Brussels sprouts coated in a sweet and savory miso glaze, served over creamy vegan soy labneh and finished with toasted hazelnuts, pomegranate seeds, fresh lemon thyme, and sumac.
Equipment
Ingredients
For the Vegan Labneh
- 250 g Unsweetened plant-based yogurt
- ½ Lime
- ¼ tsp Sea Salt
For the Miso Glaze
- 15 gr White Miso
- 2 tsp Agave Syrup
- 2 tbsp Water Hot
- 2 tsp Fresh Lime Juice
For the Brussels Sprouts
- 300 gr Brussels sprouts Fresh
- 1 tbsp extra virgin olive oil
- 10 gr Vegan butter
- To Taste Black Pepper
For the Toppings and Seasonings
- 15 gr Hazelnuts Chopped
- 35 gr Pomegranate seeds
- To Taste Fresh lemon thyme leaves
- ¼ tsp Ground Sumac
- To Taste extra virgin olive oil To Finish
Instructions
Prepare the Vegan Labneh
- Mix the soy yogurt, lime juice, and salt until smooth. Transfer to a fine-mesh sieve lined with cheesecloth, placed over a deep bowl. Cover and refrigerate for 12–24 hours, allowing the excess liquid to drain. The labneh should become thick and spreadable.
Prepare the Miso Glaze
- Whisk together the white miso, agave syrup, and 30 ml water until smooth.
- Toast the Hazelnut
- Place the hazelnuts in a dry skillet over medium-low heat for 4–6 minutes, stirring frequently until fragrant. Let cool slightly, then roughly chop.
Prepare the Brussels Sprouts
- Wash, trim, and halve the Brussels sprouts lengthwise. Pat thoroughly dry with a clean kitchen towel to encourage even browning.
- Heat the olive oil and vegan butter in a large skillet over medium-high heat. Arrange the sprouts cut-side down in a single layer and cook undisturbed for 5–7 minutes, until deeply golden.
- Turn the sprouts over and reduce the heat to medium. If necessary, add 2–3 tablespoons of water, cover, and cook for another 4–5 minutes until almost tender. Remove the lid and let any remaining water evaporate.
- Reduce the heat to medium-low, pour the miso glaze into the skillet, and toss gently for 1–2 minutes until glossy and evenly coated. Remove from the heat and stir in the fresh lime juice.
Assemble The Dish
- Spread the vegan labneh across two plates. Arrange the warm Brussels sprouts on top, then finish with toasted hazelnuts, pomegranate seeds, fresh lemon thyme, sumac, freshly ground black pepper, and a drizzle of olive oil, if desired. Taste before adding extra salt.
- Enjoy while the Brussels sprouts are warm and the labneh is cool and creamy.
Notes
Storage: Store leftover Brussels sprouts and vegan labneh separately in airtight containers in the refrigerator for up to 2–3 days. Reheat the Brussels sprouts thoroughly in a skillet before serving, and add them to the chilled labneh just before eating. For the best texture, store the toasted hazelnuts separately and add the pomegranate seeds and fresh herbs when serving.
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Ingredients & Substitutions: Looking for alternatives or ways to customize this recipe? Scroll up to the Ingredients and Substitutions section, where you'll find suggestions for different plant-based yogurts, sweeteners, nuts, herbs, and seasonings, along with tips for adapting the recipe to your preferences and dietary needs.
Nutrition
Serving: 250grCalories: 352kcalCarbohydrates: 42gProtein: 11gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.02gSodium: 659mgPotassium: 716mgFiber: 9gSugar: 20gVitamin A: 1341IUVitamin C: 154mgCalcium: 250mgIron: 3mg