We were gifted a generous amount of fresh quince so we have been enjoying many lovely recipes using this great fruit. This is a really delicious recipe that we adapted to be vegan.
It is a nice side dish, or makes a good hearty lunch with a mixed salad.
Serving Size: 2
Ingredients:
- 1 lb(450 g) Brussels sprouts, cleaned and halved
- 1 or 2 quinces, peeled and cut into bite sized pieces
- 1 onion, chopped
- 1 tablespoon vegan margarine
- 1 tablespoon cornstarch
- 1½ – 2 cups plain soy yogurt
- 1 tablespoon vegetable bouillon powder
- 2 tablespoon nutritional yeast
- 1 tablespoon fresh thyme, leaves
- 1 organic lemon, zest and juice
- pinch white pepper
- pinch nutmeg
- 1 teaspoon chervil
- 3-4 tablespoons hazelnuts, cut in half
Directions:
- Clean the Brussels sprouts and cut in half.
- Peel the quince (we used 2), and cut into bite sized pieces.
- Bring a pot of lightly salted water to boil and add both the Brussels sprouts and the quince.
- Cook for about 5 minutes then remove from the heat and plunge into icy water.
- Drain and set aside.
- Chop the onion.
- Heat the vegan margarine in a small saucepan.
- Add the onion and sauté until glassy.
- Remove from the heat and add the soy yogurt.
- Zest the lemon, then juice.
- Add the zest to the yogurt.
- Pre-heat the oven to 425 F (220 C)
- Spray 1 large or 2 medium oven-proof baking dishes with oil.
- Mix the cornstarch with the lemon juice.
- Add the vegetable bouillon to the lemon juice and mix well.
- Add the lemon juice mixture to the soy yogurt and mix.
- Add the nutritional yeast, thyme, white pepper and nutmeg.
- Season to taste with any additional salt if needed.
- Cut the hazelnuts in half.
- Place 1-2 tablespoons of the yogurt mixture in the bottom of the baking dish).
- Spoon the Brussels sprout/quince mixture into the baking dish and drizzle more of the soy yogurt mixture on top.
- Sprinkle the chervil and hazelnut halves and place in the oven to bale for 20-25 minutes or until lightly golden brown.