✓ 2 cups Brussel sprouts, cleaned with stem trimmed
✓ 8 ounces seitan, cubed
✓ ¼ cup red onion, dices
✓ ¼ cup dried cranberries
✓ 12 needle of fresh rosemary
✓ 6 -10 chives, cut in ¾” pieces
✓ Fresh broccoli sprouts
Sauce
¼ cup fresh lemon juice
1 ½ teaspoon Dijon mustard
1 tablespoon brown rice vinegar
Instructions
Add to a hot pan, brussel sprouts, seitan, onion, rosemary, and dried cranberries. Saute until onion gets translucent and brussel sprouts start to brown a bit (about 5 – 8 minutes)
In a bowl whisk up the lemon juice, mustard and vinegar. Add this to the pan and continue to cook.
Once brussel sprouts are done to your liking, turn off the burner and add in the chives and mix.
After you serve up the brussel sprouts dish on a plate, top with the fresh broccoli sprouts.
