This side dish is our Vegan take on the classic sprouts and pancetta recipe. By roasting coconut chips in the smokey spice marinade and roasting them gently, others at the dinner table might think they're getting a meaty vegetable dish but sprinkle on these pretend bacon bits and voila! Nobody will know your christmas table is plant based! Serve with roast potatoes, greens, gravy and nut loaf.
Equipment
- Small Bowl
- Baking Tray
- Foil
- Saucepan
- Drainer
- Oven
- Plate
- Peeler
Ingredients
- 500g Brussel Sprouts
- 1 Tsp Smoked Paprika
- 1 Tbsp Liquid Smoke
Method
- Night before: In a small bowl combine tamari, yacon syrup, paprika, liquid smoke and black pepper and stir in the coconut chips until well coated. Leave this overnight to marinade.
- On the day: Preheat the oven to 150 degrees c.
- Spread out the coconut chips on a baking tray lined with foil, they must not be touching as they need space to dry out.
- Cook these for 5 minutes in the centre of teh oven before checking and turning over if they start to brown.
- Note: They can burn in an instant if you don't keep an eye on them. 5-7 minutes on either side should be fine.
- Remove from the oven and turn onto a plate to cool.
- In the meantime, clean, peel and prepare your sprouts and place in a pan of boiling water for 12-15 minutes or until softening. Drain and place into a serving bowl.
- Sprinkle over your roasted coconut chips and voila!
- Serve and enjoy!
Print
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