The best vegan roasted Brussels sprouts rely on tempeh instead of bacon for a sweet, smoky, umami-packed side dish for literally any meal. They're great for the holiday season, but honestly, you'll want to eat them way more often than that. The garlicky lemon tahini sauce takes them over the top in all the right ways. Give them a try next time you have some extra sprouts to use up and see why we eat these on repeat!
Why you’ll love this Vegan Bacon Brussels Sprouts Recipe
- Relies on simple ingredients to add a satisfyingly savory flavor without any animal products
- Packed with fiber and vegan protein to keep you full and energized
- Great recipe to serve more sprouts (especially to reluctant veggie eaters)
- Perfect side dish for the colder months of the year, including your favorite holiday meals
- Easy way to incorporate more seasonal veg into your diet
- Tastes better than traditional sprouts roasted with bacon (IMHO)
Ingredients for the Best Roasted Brussels Sprouts
Although you can roast brussels sprouts with far fewer ingredients, if you want to fall in love with them, serve them like this. The veggies are cooked in a really savory, almost meaty mix of ingredients and spices and the dressing takes it over the top. This is how you start serving veggies in a way you'll want to eat again and again.
For the roasted sprouts:
- Whole Brussels sprouts - Give them a good rinse in cold water first, but shake off any excess liquid and/or pat them dry with a paper towel or clean kitchen towel. Be sure to remove any discolored leaves and slice the sprouts in half. If the stem is a little long or looks gray on the bottom, trim off those nubby ends, too.
- Tempeh - This is my go-to substitute for bacon or sausage in plant-based recipes. You'll need one pack sliced in half, then cut into thin strips.
- Olive oil - To help crisp up and caramelize the sprouts and tempeh. Avocado oil is a great swap.
- Sea salt
- Smoked paprika - This adds a smoky, earthy note that emulates bacon.
- Soy sauce - For that savory, umami flavor and just enough salt. Coconut aminos or liquid aminos work, too.
- Maple Syrup - I love adding a touch of sweetness to sprouts. It really brings out their own natural sweetness.
For the lemon tahini sauce:
- Sesame tahini - Tahini has a savory, earthy flavor that makes these sprouts pop, and it's also a good source of healthy fats.
- Lemon - Fresh lemon juice is best here.
- Water
- Pure maple syrup - For a little extra sweetness.
- Garlic powder -
- Salt
- Optional garnishes - I like to add toasted pumpkin seeds and chopped red onions. You can also add red pepper flakes, chopped green onion, fresh parsley, sesame seeds, or any other toppings you'd like.
Bonus tip: For the crispiest edges, place the halved sprouts with the cut side down and arrange them in an even layer.
How to Make the Best Vegan Brussels Sprouts
This is a simple recipe. You're basically roasting the sprouts in the oven with the tempeh, basting them in a maple soy glaze, then blending a few ingredients together to make a sauce. It's very easy and you'll have plenty of time to work on your main dish or other sides while the sprouts are roasting. My favorite kind of side dish!
- Preheat oven to 400.
- Add brussels sprouts and tempeh to a large baking sheet, side by side in sections. Drizzle both with oil and salt and season the tempeh with smoked paprika. Use your hands to toss the brussels and then the tempeh to be sure they are seasoned uniformly. Bake for 20 minutes.
- To a small bowl add the soy sauce and maple syrup and mix. When the brussels and tempeh have baked for 20 minutes take them out and baste with this mixture. Flip with a spatula or tongs and move them around to be sure all were coated and then bake for 10 more minutes.
- Make whipped tahini in a blender by combining tahini, lemon, water, maple syrup, salt and garlic powder. Blend until smooth and creamy
- Pour the sauce onto a plate and top with the crispy brussels and tempeh. Garnish with optional pepitas and onion.
- Enjoy as a starter, a side dish or tapas with a friend. If you want to prepare ahead of time, keep the sauce and garnishes separate until serving.
- Just be aware that brussels sprouts, just like cauliflower and broccoli smell really strong the day after. But they still taste great!
Storing Suggestions
Store the leftovers in an airtight container in the fridge for 3-4 days. Be sure to keep the garnishes separate and add those after reheating. I like to warm them up in a cast iron skillet or air fryer, but you can also microwave them if you're in a hurry.
Tips for Making the Best Brussel Sprouts
- Use parchment paper. For easy cleanup, feel free to line your baking sheet with parchment paper. I usually just use a nonstick ceramic sheet pan, which works great, too.
- Don't baste too soon. The two-phased approach to roasting the brussels sprouts ensure you get crispy, caramelized edges and lots of flavor without worrying about the sprouts turning soggy. It takes a little extra effort, but it's so worth it.
- Don't crowd the pan. When roasting, your ingredients need space to crisp up and release excess moisture. If you get them too close, you're more likely to end up with soggy sprouts instead of that crispy edge and tender center. Use a large baking sheet and if you want to make a bigger batch, just double the recipe (and the number of pans).
FAQs
There are a few different options, but I like to use tempeh for texture and flavor and season with a blend of smoked paprika, soy sauce, maple syrup, and salt. You get a smoky, savory, salty flavor (the main flavor notes from the bacon), but without any meat. Such an easy fix and it relies on simple pantry staples.
They can be. Some tempeh brands are gluten-free, but not all. Tempeh is usually made from fermented soy as well as millet or brown rice, but sometimes other grains sneak in there. Check the label first.
You will also want to choose a gluten-free soy sauce, like wheat-free tamari.
I highly recommend using a sheet pan, not a deep-sided baking dish. The deeper the pan, the harder it is to evaporate off any excess moisture and get those perfect crispy edges. It's best to keep a stack of half sheet pans on hand specifically for roasting veggies, baking cookies, and all of those essential cooking tasks. It's well worth the investment.
Other Delicious Vegan Side Dish Recipes
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Vegan Brussels Sprouts Recipe with Tempeh 'Bacon'
Ingredients
For veg:
- 1 pound brussels sprouts halved
- 1 pack tempeh cut in half lengthwise then sliced in thin strips
- 1 tbsp olive oil
- 1 pinch salt
- 1 tsp smoked paprika
- 2 tbsp soy sauce
- 2 tbsp pure maple syrup
For sauce:
- ¼ cup sesame tahini
- 1 lemon juiced
- ¼ cup water
- 1 tbsp pure maple syrup
- 1 pinch salt
- ½ tsp garlic powder
Optional garnish:
- 2 tbsp pumpkin seeds
- 2 tsp chopped red onion
Instructions
- Preheat oven to 400.
- Add brussels sprouts and tempeh to a sheet pan, side by side in sections. Drizzle both with oil and salt and season the tempeh with smoked paprika. Use your hands to toss the brussels and then the tempeh to be sure they are seasoned uniformly. Bake for 20 minutes.
- To a small bowl add the soy sauce and maple syrup and mix. When the brussels and tempeh have baked for 20 minutes take them out and baste with this mixture. Flip with a spatula or tongs and move them around to be sure all were coated and then bake for 10 more minutes.
- Make whipped tahini in a blender by combining tahini, lemon, water, maple syrup, salt and garlic powder. Blend until smooth and creamy
- Pour the sauce onto a plate and top with the crispy brussels and tempeh. Garnish with optional pepitas and onion.
- Enjoy as a starter, a side dish or tapas with a friend. If you want to prepare ahead of time, keep the sauce and garnishes separate until serving. Just be aware that brussels sprouts, just like cauliflower and broccoli smell really strong the day after. But they still taste great!
