Warm Brussels Slaw

Warm Brussels Slaw 

Prep+Cook Times: 15 + 35min. | Level: Beginner | Serves: 6


  • ~4 Cups Brussels sprouts 

  • ~6 Button squash or 2 swedes 

  • 1 Tbsp Olive oil 

  • taste Salt & Pepper 

  • 1 Tbsp Fresh rosemary, minced fine, or 2 tsp dried 

  • big handful Cabbage, shaved 

  • 1 pkg. 250g Tempeh (or firm tofu) 

  • 2 tsp Cooking coconut oil (or peanut) 

  • 1 Tbsp Tamari 

  • 2 tsp Dulse flakes (or thinly sliced nori paper, aka sushi paper) 

  • 1 tsp Smoked paprika 

  • 1 ½ tsp Garlic, minced 


  1. Pre-heat the oven to 180ºC (350ºF).

  2. Wash the sprouts and slice the tough stem off. Cut an "X" into the bottom of the sprout, approximately 5mm deep. Remove any damaged leaves.

  3. Cut the baby squash, or peeled swedes (or both) into approx. 1/6th wedges.

  4. Put the veggies onto a baking tray and drizzle with oil and seasonings.

  5. Bake for approx. 35min. or until done to your liking.

  6. Shave the cabbage finely to toss through the cooked veg.

  7. Slice the tempeh into thin (~5mm) slices and then however smaller you like from there.

  8. Add all remaining ingredients to a frying pan and fry off on medium-high heat until slightly browned on the edges.

  9. Roughly toss the ingredients all through, garnishing with an optional sprinkle of fresh chili, toasted coconut flakes, or roasted cashews if desired.

  10. Serve warm and enjoy.


This is so nourishing it could practically be a meal all on it's own. Otherwise, serve alongside a soup; with garlic-&-avocado on toast; with a simple fried rice; with mashed potatoes and stuffing at Thanksgiving or Christmas; with my Buckwheat Neatloaf; or with any other accompaniment you wish - I'd love to hear your choices. 

This dish does taste good cold the next day but it much better served warm. 

Feel free to get creative with any other veggies you would like to incorporate, or tossing through some massaged kale or other greens along with. 

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