As the days grow shorter and the air turns crisp, I find myself gravitating towards vibrant, nourishing meals. A recent evening, filled with the comforting scent of roasted vegetables, led me to create my latest favorite: Vegan Togarashi Brussels Sprouts with Soba Noodle Salad. The moment I tossed those little green gems in bold togarashi seasoning and watched them caramelize in the oven, magic happened. Their earthy flavor pairs perfectly with the nutty soba noodles, creating a dish that dances on the palate with every bite.
This recipe is not just about deliciousness; it’s also a testament to how simple ingredients can come together to create something extraordinary. Perfect for those nights when fast food feels uninspiring, this colorful salad can brighten your dinner table while providing a hearty, plant-based boost. With just 25 minutes from start to finish, you can enjoy a meal that’s as quick to make as it is to savor with loved ones. Get ready to rediscover Brussels sprouts in a way you never thought possible!
Why Choose Vegan Togarashi Brussels Sprouts?
Simplicity at its finest: With only 25 minutes from prep to plate, this recipe is perfect for busy weeknights.
Bold flavors shine through: The unique togarashi seasoning adds a delightful kick to the roasted sprouts.
Nutrient-rich ingredients: Packed with plant-based goodness, this dish is not only tasty but also nourishing.
Versatile pairing: Serve it as a main or side dish; it fits perfectly in any meal lineup.
Crowd-pleaser: Even those who claim to dislike Brussels sprouts will find joy in this vibrant salad!
Vegan Togarashi Brussels Sprouts Ingredients
For the Brussels Sprouts
• 1 Pound Brussels sprouts – Halving or quartering these cruciferous delights helps them crisp up nicely.
• 2 Tablespoons Olive oil – This oil not only adds flavor but also aids in achieving that beautiful caramelization.
• 1 1/2 teaspoons Togarashi seasoning – A must-have for infusing a zesty, smoky kick into the Brussels sprouts.
• 1/2 teaspoon Salt – Enhances the natural flavor of the sprouts, balancing the seasoning perfectly.
For the Soba Noodle Salad
• 7 Ounces Soba noodles – These buckwheat noodles introduce a nutty taste and pair beautifully with the veggies.
• 1/4 Cup Cilantro, chopped – Adds a fresh, herbaceous burst that brightens up the salad.
• 1/4 Cup Grated carrots – For a sweet crunch that complements both the noodles and the roasted sprouts.
• 1 Persian cucumber, sliced – Offers a crisp texture and refreshing taste that lightens the dish.
For the Dressing
• 1 Tablespoon Olive oil – Ties the salad together with a smooth, rich finish.
• 2 Tablespoons Sesame oil – Provides a delightful nutty flavor that enhances the overall dish.
• 1 Tablespoon Rice wine vinegar – A splash of acidity that brings all the flavors to life.
• 3 Tablespoons Soy sauce – Choose regular or low sodium to adjust the saltiness to your liking.
• 2 Tablespoons Agave syrup – Balances the savory with a hint of sweetness, perfect for this Vegan Togarashi Brussels Sprouts recipe.
• 1 Tablespoon Sesame seeds – Adds a delightful crunch and a nutty taste, enhancing the texture.
• Pinch of Red pepper flakes – For a bit of heat that lingers pleasantly on the palate.
How to Make Vegan Togarashi Brussels Sprouts
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Preheat your oven to 400°F. Preparing your oven ahead ensures that the sprouts roast evenly and develop that gorgeous caramelization.
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Arrange the Brussels sprouts on a sheet pan, then drizzle with the olive oil. Spreading them out in a single layer helps them roast perfectly without steaming.
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Season the sprouts with the Togarashi seasoning and the salt. Use your hands to toss them gently, ensuring every sprout is beautifully coated in those bold flavors.
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Roast for 15-17 minutes, until the sprouts are soft and starting to brown. Keep an eye on them; you’re looking for that lovely caramel color and crispy edges.
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Cook the soba noodles according to the package directions while the sprouts roast. Timing is key, so stay close to ensure they’re perfectly tender but not mushy.
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Drain the noodles once done and let them cool for a few minutes. This helps prevent them from sticking together and makes mixing easier.
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Combine the noodles in a large mixing bowl, then add the cilantro, grated carrots, and sliced cucumber. These fresh ingredients create a vibrant and colorful base.
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Whisk together the olive oil, sesame oil, rice wine vinegar, soy sauce, and agave in a separate bowl. Mixing these ingredients enhances their flavors and ensures a well-rounded dressing.
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Pour the dressing over the noodle and veggie mixture, then toss everything together until well combined. You want each bite to have a hint of that delicious dressing.
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Serve the roasted Togarashi Brussels sprouts alongside the soba noodle salad. Enjoy this beautiful, colorful plate and savor each delightful bite!
Optional: Garnish with extra sesame seeds for an added crunch.
Exact quantities are listed in the recipe card below.
Expert Tips for Vegan Togarashi Brussels Sprouts
- Even Roasting: Make sure to spread the Brussels sprouts in a single layer on the sheet pan to avoid steaming. This will yield perfect caramelization.
- Togarashi Intensity: Start with a smaller amount of Togarashi seasoning if you’re unsure about spice levels. You can always add more for that distinct kick!
- Al Dente Noodles: Cook the soba noodles just until al dente. Overcooking can lead to mushiness, which you want to avoid in your Vegan Togarashi Brussels Sprouts with Soba Noodle Salad.
- Fresh Ingredients: Use fresh cilantro, cucumbers, and carrots for a vibrant taste and texture. Wilted vegetables can dull the overall dish.
- Cool Noodles: Rinse the cooked soba noodles under cold water after draining. This will prevent them from sticking together and enhance the salad’s freshness.
What to Serve with Vegan Togarashi Brussels Sprouts with Soba Noodle Salad?
Create a delightful mealtime experience that satisfies everyone at the table.
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Creamy Avocado Toast: This buttery addition spreads delightful richness, perfectly balancing the bright flavors of your salad.
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Garlic Edamame: The light saltiness and garlic infusion in these poppable pods make a fun, protein-packed snack to accompany your meal.
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Miso Soup: A warm bowl of miso delivers umami depth, beautifully enhancing the vibrant tastes of the Brussels sprouts and soba noodles.
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Crispy Tempura Vegetables: Lightly battered and fried vegetables provide a satisfying crunch that contrasts nicely with the soft salad.
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Matcha Green Tea: This refreshing drink’s earthy undertones cleanse the palate and complement the seasoning of the dish.
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Pineapple Sorbet: Close the meal with a refreshing dessert that brightens your taste buds while offering a sweet contrast to the savory salad.
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Toasted Sesame Oil Drizzle: Pour a little extra on top for an added nutty finish that ties all the flavors together seamlessly.
Each of these pairings adds a unique touch to your dinner table, enhancing the experience of enjoying your Vegan Togarashi Brussels Sprouts with Soba Noodle Salad.
How to Store and Freeze Vegan Togarashi Brussels Sprouts
Fridge: Store any leftover Vegan Togarashi Brussels Sprouts in an airtight container in the fridge for up to 3 days. Keeping them sealed helps maintain freshness.
Freezer: If you wish to freeze, place the cooled Brussels sprouts in a freezer-safe bag for up to 3 months. Flash freezing on a tray before sealing helps prevent clumping.
Reheating: To reheat, simply place the frozen sprouts on a baking sheet and roast at 375°F for 10-15 minutes until warmed through. Enjoy your vibrant flavors all over again!
Variations & Substitutions for Vegan Togarashi Brussels Sprouts
Feel free to get creative and make this recipe your own with these delightful twists!
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Gluten-Free: Substitute soba noodles with gluten-free rice noodles or quinoa for a refined twist on the classic.
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Crunchy Add-ins: Toss in some roasted peanuts or cashews for an added crunch and nutty flavor that complements the dish beautifully.
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Spicy Kick: Add a tablespoon of chili oil to the dressing for an extra layer of heat that will enliven your taste buds with every bite.
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Citrusy Touch: Squeeze fresh lime juice over the Brussels sprouts before serving for a zesty brightness that enhances the dish’s complexity.
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Creamy Contrast: Drizzle a tahini or avocado dressing on the salad for a creamy addition that balances the crispy sprouts perfectly.
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Herb Variations: Experiment by swapping cilantro with fresh basil or mint to introduce new, vibrant flavors that transform the dish.
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Temperature Play: Serve the salad warm or chilled based on your mood; both options bring out different nuances in the flavors!
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Sweet Enhancer: Add some diced mango or chopped pineapple to the salad for a sweet, tropical twist that pairs excellently with the savory sprouts.
Make Ahead Options
These Vegan Togarashi Brussels Sprouts with Soba Noodle Salad are perfect for busy home cooks looking to save time during the week! You can prep the Brussels sprouts and toss them with olive oil and seasoning up to 24 hours ahead; simply refrigerate them in an airtight container to maintain freshness. For the soba noodle salad, cook the noodles and chop the veggies a day in advance, storing them separately (this helps keep the vegetables crisp). When you’re ready to serve, just roast the sprouts and combine everything with the dressing. You’ll have a flavorful meal that comes together in no time, making dinner stress-free and just as delicious!
Vegan Togarashi Brussels Sprouts with Soba Noodle Salad Recipe FAQs
How do I select Brussels sprouts for this recipe?
Absolutely! When choosing Brussels sprouts, look for ones that are firm and bright green, ideally smaller in size. Avoid any that have dark spots all over or are yellowing, as these indicate overripeness.
What’s the best way to store leftovers?
After enjoying your meal, store any leftovers in an airtight container in the fridge. They should stay fresh for up to 3 days. Just ensure to seal them well to maintain their flavor and texture.
Can I freeze the roasted Brussels sprouts?
Yes! To freeze your Vegan Togarashi Brussels Sprouts, allow them to cool completely. Spread them in a single layer on a baking sheet, and freeze them for about an hour. Once frozen, transfer them to a freezer-safe bag and store for up to 3 months. This method keeps them from clumping together.
What should I do if my soba noodles are sticking together?
Very common! If your soba noodles are sticking, try rinsing them under cold water right after cooking to cool them down and help separate them. If they’ve already stuck, you can toss them in a bit of oil before mixing with the salad to break them apart.
Are there any allergy considerations with Togarashi seasoning?
Absolutely! Togarashi seasoning can vary in its ingredients, but it typically contains sesame seeds and can include other allergens such as gluten or even traces of fish in some blends. Always check the label to ensure it meets your dietary needs and consult with anyone you may be serving.
Can I make this recipe gluten-free?
Yes! You can easily substitute the traditional soba noodles with 100% buckwheat noodles or gluten-free pasta. Additionally, opt for gluten-free soy sauce to keep this dish entirely gluten-free without sacrificing flavor. Enjoy your Vegan Togarashi Brussels Sprouts with Soba Noodle Salad worry-free!
Vegan Togarashi Brussels Sprouts & Soba Noodle Salad Bliss
Ingredients
Equipment
Method
- Preheat your oven to 400°F.
- Arrange the Brussels sprouts on a sheet pan, then drizzle with the olive oil.
- Season the sprouts with the Togarashi seasoning and the salt, then toss gently to coat.
- Roast for 15-17 minutes, until soft and starting to brown.
- Cook the soba noodles according to the package directions.
- Drain the noodles and let them cool for a few minutes.
- Combine the noodles in a mixing bowl with cilantro, grated carrots, and cucumber.
- Whisk together the olive oil, sesame oil, rice wine vinegar, soy sauce, and agave in a separate bowl.
- Pour the dressing over the noodle mixture and toss together until combined.
- Serve the roasted Brussels sprouts alongside the soba noodle salad.