Plant-Based Brussels Sprouts with Tofu Lardons

Brussel sprouts. Fresh is best. I try to find tightly packed, bright green Brussels that are small in size (because they’re sweeter). Discoloured or spotted ones don’t taste as good, so if you’ve got sprouts sitting in your fridge for a good time now, I’d recommend buying fresh ones. But don’t waste the old ones. You can add them to a bowl of parsnip soup; cooking them down in a broth will get rid of the bitterness.

Whole chestnuts. For a nutty flavour, of course—and a boost of healthy fats. I like to use pre-cooked chestnuts for convenience, but fresh also work. See Tip 1👇🏼

Vegan lardons from tofu. A substitute for meat, and trust me, it’s such a delicious alternative, your non-vegan friends will fall in love too! Though it’s an optional ingredient, I would recommend not to skip it. It’s really easy to make at home, and it won’t take too long.

Low salt (gluten-free) veg stock. Forms the base of the dish, which beautifully combines the rest of the ingredients. Make sure to use low-salt stock; we don’t want to overpower the dish.

Mixed herbs. Any of your favourites will work. I used a combo of thyme and sage, but it really depends on what you like.

Flat-leaf parsley. For the garnishing. And because it’s an ingredient that enhances the presentation, we want to use the freshest version possible. See Tip 3👇🏼