![\"Brussels](\"https:\/\/www.goodhomesmagazine.com\/wp-content\/uploads\/2018\/11\/brussels-sprouts-recipe-vegan-bacon-bits-vegan-christmas-gaz-oakley-quadrille-good-homes-magazine.jpg\")
<\/p>\n
Image: Simon Smith and Pete O’Sullivan<\/em><\/p>\n Serves<\/strong> 4 Cooks<\/strong> in 25 minutes<\/p>\n For the coconut ‘bacon’ bits<\/strong><\/p>\n \u2022 100g coconut flakes Preheat the oven to 180\u00b0C (350\u00b0F) and line a baking tray with non-stick baking paper. To make the \u2018bacon\u2019 bits, put all the ingredients in a mixing bowl and stir well to coat the coconut flakes. Spread them out evenly over the baking tray and bake for 10\u201315 minutes, or until golden and crisp. Stir the coconut on the tray a couple of times during cooking to avoid it burning (which it can easily do).<\/p>\n For the sprouts, bring a large\u00a0saucepan of water to the boil. Gradually add the sprouts to the water, making sure the water keeps at a rolling boil, and cook until tender and a vibrant green colour \u2013 usually around 3\u20134 minutes.<\/p>\n Once the sprouts are cooked, drain and place them onto a tray lined with kitchen paper to soak up excess water if serving straight away. Alternatively, you can chill the sprouts in the fridge at this stage\u00a0until you\u2019re ready to flavour them up.<\/p>\n Before serving, heat the rapeseed oil in a large wok over a high heat. Add the sprouts and saut\u00e9 them for 2 minutes, then add the rest of the ingredients and continue to cook over a high heat, stirring often, for 3 more minutes \u2013 a little colour on the sprouts adds great flavour.<\/p> Once coloured, throw in a handful of coconut \u2018bacon\u2019, saving the rest to sprinkle on top once dished up.<\/p>\n Recipe from Vegan Christmas by Gaz Oakley<\/a> (Quadrille, \u00a315).<\/em><\/p>\nIngredients<\/h3>\n
\n
\n\u2022 2 tbsp maple syrup
\n\u2022 1 tbsp sweet smoked paprika
\n\u2022 2 tbsp soy sauce
\n\u2022 1 tbsp coconut oil<\/p>Method<\/h3>\n
RELATED ARTICLES<\/h3>\n
\n