Baked Brussels sprouts in orange sauce
Creamy mashed potatoes served with roasted Brussels sprouts surrounded by a sweet and sour orange sauce. The whole dish is sprinkled with toasted sesame seeds. It's a perfect vegan-friendly meal for lunch or a light dinner.
Ingredients
Mashed Potatoes:
Brussels Sprouts:
Orange Sauce:
Additionally:
Preparation
Step 1
Wash and peel the potatoes, cut into quarters and cook them in water with Kikkoman Soy Sauce. Drain the cooked potatoes and press them into a pot through a potato ricer. Add vegan sour cream, milk and vegan butter. Heat while stirring until the butter melts.
Step 2
Wash and dry the Brussels sprouts, trim the ends and halve them. Drizzle with olive oil, mix, and place on a parchment-lined baking tray. Bake at 180° C for 20 minutes.
Step 3
Wash the orange, grate the zest and squeeze out the juice. Combine the orange juice, Kikkoman Ponzu Lemon, sugar, crushed garlic, grated ginger, sesame oil and rice vinegar. Mix together and blend until smooth. Add the grated orange zest. Pour into a saucepan and heat until it boils. Remove from heat.
Step 4
Mix the potato starch with water and add it to the hot sauce. Simmer for 3 minutes, stirring frequently, until the sauce thickens.
Step 5
Transfer the baked Brussels sprouts to a bowl. Pour over the orange sauce and mix to ensure each sprout is thoroughly coated. Sprinkle with sesame seeds.
Step 6
Arrange the cooked Brussels sprouts on top of the mashed potatoes. Garnish with sesame seeds.
Tip:
Brussels sprouts prepared this way will taste great served with rice or on toast too.
Recipe-ID: 1210
Recipe as PDF
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![[Translate to Englisch (UK):]](https://www.kikkoman.co.uk/fileadmin/_processed_/7/a/csm_Kikkoman_Naturally_Brewed_Soy_Sauce_150ml_Dispenser_EN_vegan_0e730d1c1a.webp "[Translate to Englisch (UK):]")
Wash and peel the potatoes, cut into quarters and cook them in water with Kikkoman Soy Sauce. Drain the cooked potatoes and press them into a pot through a potato ricer. Add vegan sour cream, milk and vegan butter. Heat while stirring until the butter melts.
Wash and dry the Brussels sprouts, trim the ends and halve them. Drizzle with olive oil, mix, and place on a parchment-lined baking tray. Bake at 180° C for 20 minutes.
Wash the orange, grate the zest and squeeze out the juice. Combine the orange juice, Kikkoman Ponzu Lemon, sugar, crushed garlic, grated ginger, sesame oil and rice vinegar. Mix together and blend until smooth. Add the grated orange zest. Pour into a saucepan and heat until it boils. Remove from heat.
Mix the potato starch with water and add it to the hot sauce. Simmer for 3 minutes, stirring frequently, until the sauce thickens.
Transfer the baked Brussels sprouts to a bowl. Pour over the orange sauce and mix to ensure each sprout is thoroughly coated. Sprinkle with sesame seeds.
Arrange the cooked Brussels sprouts on top of the mashed potatoes. Garnish with sesame seeds.
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