Okay, whoever decided that brussels sprouts were the reject vegetable, has obviously never gotten creative with them.
Project “bring back the sprout” is in full swing.
Okay, now that you’ve seen me get overly sensitive about a vegetable…
Let’s cook some seriously cheap vegan food.
This recipe is addictive and makes for the perfect weeknight dinner.
In fact, I shamelessly cook this for my parents to give the impression that I actually do have my life together.
Look Ma, sprouts!
Now, let’s get down to business. So, you wanna know the secret sauce (quite literally)?
This cheap vegan recipe calls for pretty simple ingredients. However, I used frozen brussels sprouts that I defrosted before I began cooking. This cut costs quite dramatically and did not impact on taste, whatsoever.
I also highly recommend opting for generic brands. Here are my savings:
- Generic spaghetti: $0.60 versus $1.30
- Frozen brussels sprouts versus fresh: $2.52 versus $4.20
- Generic breadcrumbs: $1.10 versus $2.30
This recipe can be so versatile as well. Here are some swap alternatives:
- Brussels sprouts for broccoli
- Vegetable stock for white wine
- Breadcrumbs for pinenuts
Finally, feel free to let your freak flag fly. Cooking is all about experimenting and altering as you go. If you want to add or minus any ingredients then go for it. If you want to burn your insides with chilli, then go ahead sister! (I did this, no judgement).
LEMONY GARLIC BRUSSELS SPROUTS SPAGHETTI
- 3 cups brussels sprouts
- 2 medium sized lemons
- 1 packet spaghetti
- 1 clove garlic
- 1.5 cups breadcrumbs
- ¾ cup vegetable stock
- Salt, pepper & chilli flakes to season
- Olive oil
- Begin boiling spaghetti in a saucepan as per packet instructions.
- Meanwhile, drizzle oil in frypan and sauté breadcrumbs with salt and pepper until golden.
- Remove frypan from heat and mix through rind of one lemon. Set aside for later.
- Heat frypan with oil and sauté garlic, brussels sprouts, seasonings, and juice of half a lemon.
- Once pasta is cooked, use tongs to transfer pasta straight from water to frypan.
- Heat together all ingredients in frypan and add vegetable stock.
- Stir through breadcrumbs and add rind of half of lemon.
- Adjust any salt, pepper, chilli or lemon juice as desired.
- Optional: Drizzle additional olive oil throughout pasta.