Crispy Vegan Brussels Sprouts Tacos
These crispy vegan Brussels sprouts tacos are super simple to make and come together in one pan. If you want a more filling meal, make the cumin-smashed white beans to add extra flavour and protein to make this easy plant-based meal even more satisfying.
Ingredients
Tacos
- 1 pound Brussels sprouts trimmed and halved
- 2 cups frozen cubed hash brown potatoes
- 2 tablespoons avocado oil
Cumin-smashed white beans
- 14 oz can white beans such as cannelini or navy beans, drained and rinsed
- 1 teaspoon avocado oil
- ½ teaspoon salt
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- squeeze lemon or lime juice
- freshly cracked pepper
For Serving
- 8 small tortillas gluten free or whole grain
- pickled or fresh sliced jalepenos
- your favourite hot sauce I love Valentina's here
- vegan mayo don't skip this!
- shredded cabbage, cilantro or parsley
Instructions
- In a small bowl, mash together the white beans, oil, salt, pepper, cumin, garlic powder, lemon and a bit of hot sauce. Taste and adjust salt, lemon or hot sauce as you wish. Set aside.
- Heat up a large nonstick skillet over medium high heat with the 2 tablespoons (30ml) of oil. Place Brussels sprouts, cut side down, in skillet and cover for 2-4 minutes, until sprouts are crispy and browned on the bottom. If your sprouts are smaller, definitely check at 2 min just in case!
- When browned, turn heat down to medium. Turn sprouts over (cut side up) and sprinkle generously with salt and pepper and cook until other side is browned about 2-3 min. Remove to a platter and set aside.
- In the same pan on medium, add hashbrowns and cook according to package directions until browned and crispy, about 5-10 minutes. Season with salt and pepper. Add to platter.
- Turn heat down to medium low and gently warm smashed beans. Turn off heat.
- To assemble, spread tortillas with mayo (like I said, don't skip this step!). Add a scoop of smashed beans, some hashbrowns, and Brussels sprouts. Top with hot sauce, pickled jalepenos and greens as you wish!
Notes
I love serving these with halved sprouts, the way they did at the restaurant but if you like, try roughly chopping the sprouts after they're cooked so they're a bit easier to munch in the tacos.