Food, Recipes

Turkish Spiced Brussels Sprouts & Mushrooms


Turkish Inspired Veggies

Have you tried eating your veggies for breakfast? I don’t mean hash browns or green smoothies, I am suggesting a big bowl of steamy pan fried or oven roasted veggies. I love a savory breakfast, and I am fond of warming up my green smoothie or adding kale and beans to my oatmeal. Eating your veggies at breakfast ensures that you are consuming your veggies each day as you fill up with fiber and nutrients. My current favorite veggie bowl is made with greens, onions, brussel sprouts, mushrooms, and a Turkish spice usually used for BBQ, Shish Tavuk. You can prep your veggies the night before if you work early and have to rush out the door. You could also put these veggies in a wrap as a tasty veggie breakfast burrito!

Turkish Inspired Veggies For Breakfast


Prep Time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: About 3 cups
  • 1 small onion chopped
  • 1/2 cup sliced mushrooms (I like Shitake and crimini)
  • 3 cups sliced brussel sprouts (be sure to remove the tough end and slice in half)
  • 1/2 cup chopped lacinto kale and/or red cabbage
  • 1/2 cup sliced grape tomatoes
  • 1 Tbs Shish Tavuk (or your favorite savory spice)
  • 1 tsp garlic powder
  • 1 tsp tamari
  • 1 tsp coconut aminos
  • 1 tsp apple cider vinegar
  • 1/2 tsp sea salt
  • 1/2 cup veggie broth
  • sprinkle black pepper


1. In a nonstick pan, add the sliced onions and sauté for a few minutes.
2. Next, add mushrooms and a few tablespoons of veggie broth. Let onions brown and mushrooms soften.
3. Next, add chopped and cleaned Brussels sprouts and more broth. Continue to cook several minutes to soften the vegetables. Then add tomatoes, kale, spices, tamari, and aminos.
4. Continue to add broth as needed, 1 Tbs at a time. Let cook another 5-7 minutes.
5. Remove from heat and add the vinegar, salt, pepper, and a splash more of the coconut aminos. Place in your favorite bowl and enjoy! Perfectly paired with a cup of black tea flavored with cardamon. And yes, you could eat it at lunch or dinner too.

Also by Angie: Simple Homemade Seitan Strips

Perfect Vegan Pumpkin Pie

Get more like thisSign up for our daily inspirational newsletter for exclusive content!

Photo: Angie Follensbee-Hall
Angie Follensbee-Hall

Angie Follensbee-Hall

Founder at Jai Studios
Passionate about the vegan lifestyle and plant based eating, Angie Follensbee-Hall is a mother, wife, artist, and yoga practitioner. Angie is an Experienced Registered Yoga Teacher at the 500 hour level, an Ayurvedic Lifestyle Consultant, Reiki Master Teacher and Attunement healing practitioner, and a lifelong artist. She has created and directed 7 yoga teacher training programs (5- 200 hour programs, and 2 – 300 hour programs) since 2013. Angie holds a Bachelor of Fine Arts Degree, Summa Cum Laude, and continues to create and exhibit her Mixed Media Paper Creations. Angie is passionate about the field of education and is embarking on a two year graduate journey to complete a Master of Arts in Education at Goddard College, beginning spring 2019, with a concentration in embodied pedagogy. Learn more about Angie at:
Take care of yourself:
vegan appetizers side dish allergen free gluten-free breakfast vegan recipes

latest stories