Spicy Brussels Slaw

Another holiday is nearly upon us, and it's yet another food-centric one. For vegans, that can mean a lot of things.  You can wallow at home in protest of barbecues laden with franks and burgers, avoiding the awkward questions "can you eat this?" and the fuss people seem to make that always ultimately leads you to a plate full of crackers and fruit salad. Or, you can rise to the challenge... creating something seemingly "normal" and impart a little vegan food into the lives of your unsuspecting victims.

I always plan ahead for these sorts of things. Bring some veggie burgers with you and a few badass sides that no one will think are vegan. It has two benefits. One, you actually get to eat. And two, it's fun to see people happily eating something and then panic when you tell them it's vegan. Particularly kids. They always think they're eating something weird!

This cole slaw recipe, while hardly traditional, is a great option to bring. I don't really like the feel of raw cabbage, so I opted to use roasted and shredded brussels sprouts. I also like this served hot, but it would still work very well refrigerated. It's hard to go wrong with vegenaise and sriracha!

Spicy Brussels Slaw
Serves 2-4 people, pending appetite assessment  

2 cups shredded brussels sprouts

1 shallot, finely chopped

4 tbsp vegenaise

1 tbsp sriracha

Cooking Spray

Salt & Pepper to taste

* Preheat your oven to 425.

* While that's preheating, chop up your shallot and shred your brussels sprouts. I just use a knife and cut them like I'm slicing an onion. They pull apart easily in your hands. 

* Using a dark cookie sheet and some foil, spray your foil with cooking spray. Place your brussels on the foil sheet, then your shallots, and spray with a little more cooking spray and toss together.  

* Fold everything up to cover all the brussels sprouts and shallots, leaving a little opening at the top to release steam.

* Place your foil pouch on your cookie sheet and into the oven to cook for about 15-20 minutes. 

* While that's cooking, whisk together your vegenaise and sriracha. 

* When your brussels sprouts are finished in the oven, remove them and immediately place in your bowl with the sauce, stirring them to coat. Taste and add salt and pepper as needed.

* You can serve immediately with a drizzle of sriracha, or refrigerate and serve cold the next day.