Sea Veggies & Brussels Sprouts

Since both Seaweeds and Brussels sprouts are cancer fighters, I put them together for an interesting dish you might want to try.  Arame (See Glossary) is the mildest of the seaweeds with a somewhat sweet taste and when Brussels sprouts are sliced or quartered, they cook quicker and don’t get soggy.


Utensils: Cutting Board, knife, saucepans
Prep. Time: 15 minutes
Cook. Time: 15 minutes
Category: Vegan

Ingredients (Organic when possible)
1/4 c. arame seaweed, soaked in warm water
8 oz. Brussels sprouts (about 15), quartered (See photo below)
one cup diced firm tofu or tempeh (Another form of soy- See Glossary)
one-two minced garlic cloves
3-4 washed and diced scallions (white part)
one carrot, scrubbed and cut into match sticks
1-2 tsp. toasted sesame oil
mustard powder, turmeric, ginger to taste
tamari soy sauce (optional)
toasted sesame seeds for garnish

1. Remove hard stem from base of Brussels sprouts. Cut into quarters and place in a large, flat saucepan (or a fry pan with high sides). Add barely enough water or vegetable stock to cover about 1/2 the height of the sprouts. Put on medium heat to simmer.
2. Add diced tofu or tempeh, garlic,and match stick carrots, and cook for about 10 minutes, until sprouts are tender but not mushy.
3. While the dish is simmering, add spices to taste. The water or stock should almost be gone by the time the sprouts are tender.  Turn off heat. Drain arame well and add to dish. (Use cooled soaking water for plants.) Stir in sesame oil. Place on a serving dish and sprinkle with sesame seeds. Serve right away.

Serves 4-6, depending on whether you use it as a side dish (6 servings) or a main dish (4 servings).


Brussels sprouts washed with hard stem cut off and then quartered.

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