Raw Vegan Recipe: Marinated Brussels Sprouts
April 26, 2009
This is literally a step by step photo recipe that progresses from the raw ingredients to the finished product. I’m posting the pictures but I won’t be commenting unless it’s necessary. THEY say a picture is worth a thousand words. That means this post is worth about 18,000. 
One note here—after cleaning the outer leaves off, I don’t wash them. I would equate washing a cleaned Brussels sprout with washing a peeled banana.
Another brief note—I rarely use any of these items but this is more of what we call a Sumptuous Feast on the forum.
For the marinade, I used two tablespoons Bragg EVOO (extra virgin olive oil), the same amount of Bragg Liquid Aminos
and one teaspoon Hickory Seasoning. This can be omitted if you want.
Whisk to emulsify.
Leave in/on the dehydrator as long as you want to get the desired result. I left mine for probably eight hours.
Stir once or twice to coat with the marinade.
Store the leftovers (if there are any) in the fridge, covered. I don’t know how long they will keep. I ate all of the first making at one sitting.
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April 27th, 2009 at 1:02 pm
That looks like a sumptuous feast to me! My brother and sister hated it when we were kids and I always requested brussel sprouts for Thanksgiving. I still think of them as holiday food because it was the only time my mom made them.
April 27th, 2009 at 6:14 pm
I’ve always loved Brussels sprouts but couldn’t stomach them raw until now.
April 29th, 2009 at 6:56 am
I’ve never eaten them raw. It was the salt of the Braggs that I was worried about. I am doing a citrus juice feast right now but will try them and let you know after I am through.
April 29th, 2009 at 7:37 am
Sorry. I didn’t realize from your previous comment you were worried. Don’t try them if you have a concern. As I said, this is a once in a very great while recipe. Not for daily consumption or even weekly or monthly. Keep them for Thanksgiving!
February 25th, 2010 at 9:08 pm
OH that looks SO delicious! I love brussels sprouts.
February 26th, 2010 at 8:06 am
I do, too, Steve. If you come up with a twist on this, let me know!
August 7th, 2010 at 5:50 pm
Wow, this sounds great! I might try it using a chipotle chili instead of the liquid smoke and tamari instead of bragg’s. Definitely going to give it a go. Thanks. x
August 7th, 2010 at 5:54 pm
Let me know how it goes!
October 29th, 2010 at 3:12 pm
I am new to the Raw Food Diet and must say I am loving it. This recipe is WONDERFUL! Thank you for sharing -
October 30th, 2010 at 4:28 pm
You’re welcome, Sheila!
December 9th, 2011 at 12:27 am
24 hours before preparing the sprouts, soak about a cup of organic nuts (Macadamia, pine nuts, Brazil nuts, or cashews) in pure water to cover. My raw Brussels sprouts recipe calls for a trim of the stem, removing any damages (or yellow) leaves, halving any larger than 3/4 inch (about 2 cm), then a brisk massage with fresh-ground Himalayan salt. Rinse and drain the soaked nuts, then Vitamix them with nutritional yeast to taste (optional!), 1 small orange pepper, about a tablespoon of fresh sage, and the meat of a young coconut. Blend until entirely smooth and creamy (adding pure water if it’s too thick). Stir the “cheese” sauce together with the sprouts. To serve warm, place in the dehydrator for an hour or two.
The same creamy sauce, minus the sage, is how I make live creamed spinach, too. Spinach is probably the easiest vegetable to salt massage for a cooked texture. Health and peace.
December 9th, 2011 at 5:53 am
Thanks for the recipe! I haven’t had access to young coconut for several years now. Too bad I’m so allergic to spinach, too!!