VEGAN RECIPE BRUSSEL SPROUTS RECIPES

Steps:

• 1. Peel and chop the onions, then pick and finely chop the sage leaves.
  2. Place a large pan on a high heat to get nice and hot. Slice the bacon into chunky strips and put in the pan with a drizzle of oil, then immediately turn the heat down to medium. Fry for a few minutes, or until lightly golden, then crumble in the chestnuts.
  3. Fry for about 5 minutes, or until deep golden, then add the onions and sage. Turn the heat down to low and cook slowly for about 30 minutes, stirring occasionally.
  4. Meanwhile, trim the Brussels and peel away any tatty outer leaves, halving any larger ones through the core and keeping the smaller ones whole.
  5. Place the Brussels in a large saucepan over a high heat for a couple of minutes, then, once the pan is nice and hot, cover with boiling salted water.
  6. Boil for 5 minutes, or until just tender but with a little bite. Taste to check – they should be slightly undercooked.
  7. Drain the Brussels, then stir through the chestnut mixture, scraping up any lovely sticky bits from the bottom of the pan.
  8. Add the butter and season to perfection, then serve right away, or cover and store in the fridge, reheating in the pan when needed.

Steps:

• Divide Brussels sprouts and kale among 4 single-serving lidded containers (you'll have about 3 1/2 cups of greens in each container). Seal and refrigerate for up to 4 days.
• Transfer 2 tablespoons tahini sauce into each of 4 small lidded containers; refrigerate for up to 4 days.
• Just before serving each salad, drizzle with 1 portion of tahini sauce and toss well to coat. Top with 1/4 cup roasted chickpeas and 1/4 avocado.