Very nice taste and cooks up with a nice crunch, good vegan bacon 🥓 option
It
was delicious in this dish with crispy Brussels sprouts
INGREDIENTS
2 cups cooked chickpea rice
3 tbsp vegan butter
1 shallot chopped
4 Campari tomatoes chopped
1 tbsp lemon juice
1 tbsp dried oregano
Black pepper
Fresh cilantro
Sesame seeds
8 slices vegan bacon chopped
2 cups Brussels sprouts halved
1 tbsp Oil
1 tbsp kosher Salt
1 bag of fresh Brussels sprouts, halved
1 tbsp kosher salt
1 tbsp oil
Toss the Brussels sprouts in oil and salt and air fry at 375F for 12-15 minutes until crispy shaking the basket every so often
Prepare the chickpea rice according to the package instructions
Melt 1 tbsp vegan butter in a small pan and add the vegan bacon. Cook until crispy
In another pan heat 2 tbsp vegan butter, add the shallots and cook for about 1-2 minutes. Add the tomatoes lemon juice and oregano. Press down the tomatoes to release their juices. Add about 1/2 cup
Of water to form the sauce. You may need more or less depending upon how juicy your tomatoes are
To assemble: Add the rice, bacon and Brussels to a bowl . Top with the sauce and add fresh cilantro and fresh black pepper
.
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