Imagine sticky maple vegan Brussels sprouts without oil smothered in chili, garlic, and ginger. They are huge in flavor and can be enjoyed independently or as a delicious side dish.
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Why You’ll Love This Recipe
- The best way to experience the best Brussels sprouts with real umami flavor, they are sweet and sticky! I'm telling you it is one of those amazing recipes! So much yum!
- Sticky maple Brussels sprouts are a great side dish to a lot of meals, think about other vegan recipes you could pair these with. They are great for the holiday season too!
- This simple recipe is quick and easy to make using simple ingredients - ready in about 15 minutes, the longest part is the preparation
- Dietary friendly - vegan, gluten-free, soy-free* and no oil, making them low-fat.
- A great way to get the fussiest eaters to enjoy Brussels sprouts which can be fun, they are like mini cabbages.
Ingredients You’ll Need
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
Small - medium Brussels sprouts should be fresh and blemish-free.
Corn starch (corn flour - AU) only a spoonful is needed to thicken the sweet and sticky sauce.
Chili Garlic Sauce
Tamari sauce (gluten-free) has been used however you can use soy sauce, whichever suits your diet.
Maple syrup and panela sugar are the sweeteners to help make this Brussels sprouts recipe sticky. Panela sugar (affiliate link) (pure sugar cane that tastes similar to molasses) can be swapped with brown, raw, or coconut sugar.
Chinese cooking wine (Shaoxing) or rice wine vinegar gives a depth in flavoring. Shaoxing (affiliate link) taste similar to vinegar (not like wine) and can be found at your local Chinese grocery store.
Tomato paste is used for its complementary taste and to thicken the sauce. If you would prefer more heat/chilliness, use a thick chili paste or Sriracha.
Fresh red chili is ground up using a pestle and mortar (affiliate link), seeds, and all. I usually do this with fresh garlic and a smidge of sea salt to assist with abrasion. Red pepper flakes can be used instead, if you a fan of spicy food, feel free to up the amount of heat.
Fresh ginger is grated (affiliate link) finely and added to the sauce. It adds fragrant sweet pepperiness.
How to Make Sticky Maple Vegan Brussels Sprouts Without Oil
Prepare the Brussels sprouts. After a good rinse, discard any poor outer leaves, then trim off the crusty ends and slice them in half.
Inspect the insides of the cut side of each Brussels sprouts for any unwanted bits.
The smaller sprouts can be left as is, no need to slice them in half.
Make the chili garlic sauce mixture by first using a mortar and pestle (affiliate link) to crush the garlic and chili with the salt. Then finely grate the ginger with a grater (affiliate link).
Now whisk all the sauce ingredients together with the chili, garlic, ginger (tamari (soy sauce), maple syrup, panela (brown sugar), vinegar, tomato paste), in a large bowl (affiliate link), then and set aside.
Soften the Brussels sprouts. In a nonstick large frypan (affiliate link) over high heat, add 1 tablespoon of water and the Brussels sprouts, cover, and cook for 6 minutes, stirring occasionally.
The Brussels sprouts will start to pan-sear (browning and softening). If you think you need more water, add a little bit at a time.
Time to make the Brussels sprouts sticky! Pour the sauce over the Brussels Sprouts and continuously stir through for approximately 2-3 minutes. Adjust the stove to medium-high heat and sprinkle cornstarch on top, stir through until the cornstarch dissolves.
Keep continually stirring until the sauce has become thick and sticky, the Brussels sprouts should be cooked firm to the bite and be a dark golden brown. Best served immediately in a nice serving plate (affiliate link).
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Pro Tips
For this vegan Brussel sprouts recipe it is best to avoid using larger Brussels sprouts as they take longer to cook.
As this is an oil-free recipe, continuous stirring is required along with a nonstick frypan (affiliate link) to avoid the food burning.
If you are new to cooking without oil, one of my top tips is to invest in a very good nonstick frypan. I love using my Scanpan (affiliate link) - nothing ever sticks!
Garnish and Serving Suggestions
Chopped green onions, chives, or garlic shoots
Chilli flakes
Sesame seeds, or chopped roasted peanuts
Fresh chopped herbs such as cilantro (coriander - AU)
For a simple weeknight meal, I personally love enjoying these with either steamed rice, noodles, steamed potatoes, cauliflower rice and some tofu, this turns this recipe into a delicious main dish.
FAQ
Leftover Brussels sprouts need to be completely cooled down to room temperature, before placing them in an airtight container in the fridge for up to 4 days. Reheat in the microwave as needed.
Absolutely! To make Brussels sprouts without oil, for this recipe you will need a good non-stick pan and a spoonful of water to water-fry them. They will require constant stirring to avoid them burning. An oil-free Brussels sprouts recipe can turn out incredibly delicious and is full of flavor.
Alternatively, try steaming or boiling.
More Vegan Side Dish Recipes
An Asian-inspired recipe is my glass noodle salad which is a family favorite.
Try roasted okra or beetroot crisps, both are easy and tasty.
Otherwise, for something refreshing, check out my spicy cucumber salad.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.
Sticky Maple Vegan Brussels Sprouts Without Oil
Ingredients
- 500 grams Brussels sprouts trimmed and halved
- 1 tablespoon Corn starch
- 1 tablespoon Water
Sauce
- 2 tablespoon Tamari sauce or gluten free soy sauce
- 2 tablespoon Maple Syrup
- 1-2 tablespoon Panela sugar brown sugar
- 1 tablespoon Tomato paste
- 2 tablespoon Chinese cooking wine (Shaoxing) or rice wine vinegar
- 1 Chilli crushed
- 4 cloves Garlic cloves crushed
- 2.5 cm Fresh ginger grated
Instructions
- Mix all the sauce ingredient together and set aside.2 tablespoon Tamari sauce, 2 tablespoon Maple Syrup, 1-2 tablespoon Panela sugar, 1 tablespoon Tomato paste, 2 tablespoon Chinese cooking wine (Shaoxing), 1 Chilli, 4 cloves Garlic cloves, 2.5 cm Fresh ginger
- In a non-stick pan over high heat, add water and Brussels sprouts, cover and cook for 6 minutes, stirring occasionally. The Brussels sprouts will start to pan-sear (browning and softening).500 grams Brussels sprouts, 1 tablespoon Water
- Pour the sauce over the Brussels sprouts and continuously stir through for approximately 2-3 minutes. Turn heat to medium-high and sprinkle cornstarch on top, stir through until the cornstarch dissolves. Continually stir until the sauce has become thick and sticky, Brussels sprouts should be cooked firm to the bite. Best served immediately.1 tablespoon Corn starch
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Notes
Equipment
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
Vanda
This is so so delicious!! Love that it's oil-free!
Dee
yum! these brussels sprouts are yum! I am new to no oil, still getting used to it, but surprised at the falvors
Pauline
I enjoyed the simplicity of this meal, I made it with tofu on the side using the same coating as the brussels sprouts.