Boozy Holiday Noodles with Warm Brussels Slaw

 

Print
clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon

Boozy Holiday Noodles with Warm Brussels Slaw


Ingredients

Scale
  • 1 1/2 bottles dry red wine
  • 1 box pasta (spaghetti style)
  • 24 oz brussels sprouts
  • 5 oz mushrooms
  • 1 cup hazelnuts
  • 1012 figs
  • balsamic vinegar
  • vegan parmesan cheese
  • salt
  • pepper
  • olive oil

Instructions

  1. Empty the wine into a medium-large pot. Bring the wine to a boil. Add 1-2 tbsp olive oil to the wine and boil the noodles according to package directions
  2. Cut the ends off of your brussels sprouts and then cut in half
  3. Heat a large skillet over medium heat with about 2 tbsp olive oil
  4. In a blender or food processor, pulse your brussels until they have a slaw like texture. Empty add to the skillet, toss to coat with olive oil and sprinkle generously with salt + pepper
  5. Cut your figs in quarters and add to the skillet with the brussels
  6. Heat a small-medium skillet over medium heat to toast your hazelnuts. If your hazelnuts aren’t already chopped, go ahead and add them to the blender/food processor and pulse until large chunks are left. Heat them in the skillet, tossing frequently to avoid burning them
  7. Add your mushrooms to the skillet with brussels and figs
  8. Drain your pasta, top with brussels slaw + toasted hazelnuts and sprinkle generously with vegan parmesan (see below)
  9. VEGAN PARMESAN CHEESE
  10. /4 cup raw cashews
  11. tbsp nutritional yeast
  12. /4 tsp salt
  13. /4 tsp garlic powder
  14. Blend all ingredients together until you achieve a parmesan cheese-like texture

 

Comments

LEAVE A REPLY

Recipe rating
Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recipe of the Day.

Get the latest vegan recipes sent directly to your inbox.

No spam ever. Unsubscribe anytime.

Latest Articles

Vegan Soul Bowl

Food Stories is a column in which Best of...

BIPOC Portraits: Turnip Vegan (An Interview with Todd Anderson)

BIPOC Portraits is a series in which Best of...

Vegan Unagi Don (Grilled Eggplant “Eel” Rice Bowl)

Food Stories is a column in which Best of...

Click here to view all of our latest recipes and articles.