Grilled Brussel Sprout Skewers with Vegan Parmesan ‘Cheese’

These Grilled Brussel Sprout Skewers with Vegan Parmesan ‘Cheese’ are the perfect veggie side dish for summer barbecues and all-year-round family celebrations.

The ‘Parmesan cheese’ used in this recipe uses cashew nuts. For a nut-free vegan Parmesan cheese recipe, click here.

Grilled Brussel Sprout Skewers with Vegan Parmesan ‘Cheese’

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Author Let’s Eat Smart

Ingredients

For the marinate:

• 200 g brussel sprouts, halved
• 20 cherry tomatoes
• 2 tbsp olive oil
• 1 tsp maple syrup
• 1 tbsp dijon mustard
• 1 tsp chilli flakes
• 1/4 tsp balsamic vinegar
• 1/2 tsp dill
• 1/2 tsp salt

For the parmesan ‘cheese’:

• 1/4 cup raw cashew nuts
• 1 tbsp nutritional yeast
• 1/4 tsp salt
• 1/4 tsp garlic powder

Instructions

• To make the parmesan, simply place all of the ingredients into a food processor and pulse until a fine meal is achieved. Stir and set aside.
• Pre-heat the grill to high temperature.
• Wash, trim and halve the Brussel sprouts. Halve the cherry tomatoes.
• Place the sprouts into a large mixing bowl. Add in the olive oil, maple syrup, dijon mustard, chilli flakes, balsamic vinegar, dill and salt. Mix to ensure all sprouts are coated evenly.
• Thread the sprouts and tomatoes onto bamboo skewers (2 tomato halves and 2 sprout halves per one) and place on a wire rack. Grill for about 12 mins turning frequently to ensure they do not burn.
• Garnish with the cashew Parmesan ‘cheese’ just before serving.