Easy Brussel Sprouts Stew: Delicious Vegan Main Course

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Brussel sprouts were not a common vegetable in Turkey, until recent years. Now it is produced in Turkey and it is possible to find it in markets for moderate prices. The taste is not completely matching Turkish preferences so people have ended up creating new recipes. I’d like to share with you a recent recipe I’ve tried. The household enjoyed it very much. So I guess I have made a new addition to my list of healthy, vegetarian dishes list.

Kids generally object to Brussel sprouts because it is not fully cooked. I chose to use a pressure cooker. It cooks perfectly and quickly. The only difference with cooking in a normal pot is it takes less time and you need to add a smaller amount of water, as I have explained in the recipe below.

This dish can be served as a main dish or as a side dish, as you like. I hope you will try and enjoy. 

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Brussel Sprouts Stew

Brussel sprouts can be a main course, try them.

Course Main Course, Vegan

Cuisine Mediterranean

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 Servings

Calories 160kcal

Ingredients

• 500 grams brussel sprouts
• 1 potato
• 1 carrot
• 200 grams white mushrooms
• 1 onion
• 1 tablespoons tomato paste
• 3 tablespoons olive oil
• 1 teaspoons salt
• ½ teaspoon red pepper flakes
• ½ lemon’s juice
• ½ teaspoon sugar
• 2-4 cloves garlic chopped

Instructions

• Cut off the stem of each Brussel sprout. Peel one layer of its leaves. Rinse.
• Peel and chop an onion. If available you can replace 1 onion with 10-15 shallots. You do not need to cut the shallots.
• Peel and cut the onion to dices. Peel and cut the potato into cubes.
• If mushrooms are large, cut to half or quarters after cleaning.
• Heat your pot slightly. Add 3 tablespoons of olive oil. Then add the chopped onion. Cook, while stirring occasionally until translucent.
• Then add 2-4 chopped garlic cloves, stir.
• Then add a tablespoon of red tomato paste, stir.
• Then add first the Brussel sprouts and then the carrots,and then the potato and finally the mushroom. Mix between the new additions.
• Add the spices and mix again.
• Finally add warm water enough to cover the bottom if using a pressure cooker or up to the middle if using a normal pot.
• Cook until vegetables are soft enough to serve. Serve while warm.