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vegan brussels sprouts tacos
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4 from 1 vote

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.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Cuisine: American, Mexican
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Brussels sprouts, taco
Dietary Preference: dairy free, egg free, Gluten-Free, vegan, vegetarian
Servings: 8 tacos

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
  • your fave 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.