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Food | Recipes

Turkish Spiced Brussels Sprouts & Mushrooms

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

Turkish Spiced Brussels Sprouts & Mushrooms

YIELDSAbout 3 cups
PREP TIME
COOK TIME
TOTAL TIME
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  • 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 tsp veggie broth
  • sprinkle black pepper
  • 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
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Directions

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
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Photo: Angie Follensbee-Hall

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