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Indian, Mains, Recipes, Vegan  /  January 8, 2024

Schezwan Brussels Sprouts

New favorite way to eat brussels sprouts has been unlocked. These schezwan brussels sprouts are crispy, tangy, spicy…everything I love about Indo-Chinese cuisine, a fusion cuisine that keeps on giving.

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These schezwan brussels sprouts are battered and tossed with a crispy, tangy, and spicy sauce...everything I love about Indo-Chinese cuisine.

These schezwan brussels sprouts are what I’d make to convert someone who hates brussels sprouts.

Brussels sprouts aren’t commonly used in Indo-Chinese cuisine because brussels sprouts aren’t particularly common in India. I first made this recipe with broccoli, which is kind of like if broccoli replaced the cauliflower in gobi manchurian but add some schezwan chutney to the mix and don’t fully coat the broccoli. It was incredible and it didn’t take long for me to itch to try the same method on other vegetables. Full disclosure: I prefer the broccoli version, but this is a close second and still an amazing way to eat this mysteriously controversial vegetable!

These schezwan brussels sprouts are battered and tossed with a crispy, tangy, and spicy sauce...everything I love about Indo-Chinese cuisine.

How to Make Schezwan Brussels Sprouts

Make the batter.

You’ll need all-purpose flour, cornstarch (we like it crispy!), red chili powder (+ some kashmiri chili powder for a more intense color), salt, pepper, and water. Add water until it’s smooth and silky, but still a thick texture that will adhere to the brussels sprouts. Lightly batter the brussels sprouts. They should be well-coated but not completely covered with the batter!

Pan fry or air fry the brussels sprouts.

Pan fry the brussels sprouts in some oil until they are crisp and golden-brown all over!

The air fried version didn’t end up looking as pretty, but they still held the sauce well.

Make the spicy sauce.

For this you’ll just need some simple ingredients. Start with garlic and ginger. For the sauce, we’re using Ching’s schezwan chutney (not sponsored but I wish), ketchup, and soy sauce – all Indo-Chinese classics that you can find at any Indian grocery store!

If you can’t get a hold of schezwan chutney, fear not. You can use sriracha, chili garlic sauce, or sambal. It won’t taste the same, but it will still be really really great!

Schezwan Brussels Sprouts

New favorite way to eat brussels sprouts has been unlocked. These schezwan brussels sprouts are crispy, tangy, spicy…everything I love about Indo-Chinese cuisine, a fusion cuisine that keeps on giving.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Course Appetizer, Side Dish
Cuisine Indo-Chinese

Ingredients
  

  • 1½ lbs brussels sprouts, cut in half
  • ⅓ cup all-purpose flour
  • ⅓ cup cornstarch
  • ½ tsp red chili powder
  • ½ tsp kashmiri chili powder (optional)
  • ¼ tsp black pepper
  • ½ tsp salt or to taste
  • ¼ cup neutral oil
  • 6 garlic cloves, minced
  • 2 inch ginger, minced
  • 4 tbsp schezwan chutney *see note #1 for sub
  • 2 tbsp ketchup
  • 1½ tbsp soy sauce

Instructions
 

  • In a mixing bowl, combine flour, cornstarch, chili powdeeres, black pepper, and salt. Thin with water until it forms a batter that is not too thick or too runny. The batter should adhere to the brussels sprouts.
  • Add the brussels sprouts to the bowl with the batter and combine well so that the brussels sprouts are lightly battered but not fully coated.
  • Heat neutral oil in a medium pan over medium heat. Pan fry the brussels sprouts until they are crispy and golden on all sides. It should take 10-12 minutes. Remove the brussels sprouts from the pan and place on a paper towel.
  • Alternatively, air fry the brussels sprouts in a lined air fryer basket at 400 F for 12 minutes. It will help to spray or brush them with oil.
  • In the same pan you pan fried the brussels sprouts in, add the garlic and ginger. Stir frequently for a couple minutes. Then add schezwan chutney, ketchup, and soy sauce. Combine well for a few minutes before adding the brussels sprouts.
  • Once the brussels sprouts are perfect, take them off the heat and enjoy immediately!!!
  • Leftovers can be reheated in the air fryer for 3-5 minutes at 375 F or in a pan over medium-high heat.

Notes

  1. This is the schezwan chutney I use, available at most Indian grocery stores. If you can’t find it, feel free to sub with another hot sauce like sriracha, chili garlic sauce, or sambal! It won’t taste the same but it will still be really really great. 
Keyword appetizers, brussels sprouts, Indo-Chinese recipes

You might want to make it an Indo-Chinese party and serve these brussels sprouts alongside:

Vegetable Hakka Noodles

Chili Tofu

Tags

  • appetizers
  • brussels sprouts
  • Indo-Chinese
  • veggie appetizers

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Eggplant Tofu Curry
Chole – Chana Masala

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Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
Shredded tofu quesadillas coming in HOT for nation Shredded tofu quesadillas coming in HOT for national hot sauce day! These are stuffed with crispy shredded tofu and brussels sprouts, and flavored with @tabanero scotch bonnet hot sauce for a fun Caribbean twist. #tabanero #hotsauce #nationalhotsauceday

the recipe
baked shredded tofu
1 14 oz. block of extra firm tofu (pressed for at least 30 minutes to remove any excess liquid)
1 tbsp nutritional yeast
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp kosher salt or to taste

Preheat oven to 400 F. Shred tofu with a box grater. Toss with the rest of the ingredients. Bake for 15 minutes. Toss and bake for another 5 minutes or so. It should be golden brown and crisp.

the filling
2 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 tbsp grated ginger
8-10 medium brussels sprouts, thinly sliced (or other greens like cabbage, kale, or collard greens)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp @tabanero scotch bonnet hot sauce
1 tbsp soy sauce
salt to taste
vegan cheese and avocado for quesadillas

- Heat 2 tbsp olive oil in a large saucepan over medium heat.
- Add onion and cook for about 5 minutes minutes, until it starts becoming translucent. Add ginger and garlic and cook for another 1-2 minutes. Add brussels sprouts and cook until softer, about 5 minutes. Then add the tofu.
- Add all spices: cumin, smoked paprika, cinnamon, and nutmeg. Combine well for a minute.
- Now add the hot sauce and soy sauce. Combine well, taste, and adjust to your preference if needed!
- To assemble a quesadilla: take a large tortilla and pile on vegan cheese, the filling, and some more hot sauce. Cook on a pan with a little oil for a few minutes on each side until crisp on both sides! 

#veganuary #plantbasedrecipes #veganlunch #tofurecipes
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