Shredded sprouts
Try something different with brussels sprouts at Christmas and serve them shredded with a gentle buttery garlic flavour. Pair with your favourite festive main
Vegan bread sauce
Serves 6
Easy
Prep:
Cook:
Make a vegan version of bread sauce, made with soya milk and vegan butter. Serve as a side at Sunday lunch, or at Christmas time with all the trimmings
Skip to ingredients
- 500ml soya milk
- 50g vegan butter
- 1 onionquartered
- 4-6 cloves
- 6 black peppercorns
- 2 garlic cloves
- 1 bay leaf
- 3 thyme sprigs
- 100g fresh white breadcrumbs
- pinch of freshly grated nutmeg
Nutrition: Per serving
- kcal136
- fat8g
- saturates4g
- carbs10g
- sugars2g
- fibre2g
- protein4g
- salt0.3g
Method
step 1
Simmer the milk, butter, onion, cloves, peppercorns, garlic and herbs in a pan over a low heat for 20 mins. Strain and return the liquid to the pan.
step 2
Add the breadcrumbs and simmer for another 3-4 mins. Add the nutmeg, then season and serve. Can be made up to three days in advance, cooled completely and reheated on the hob until piping hot, or in the microwave on medium for 3 mins.
