Brussels Sprouts Salad with Vegan Bacon & Chestnut Cashew Cream |
Favourites 12
Total Time: 35 Minutes
Serves 4


For the salad:
  • 300g of brussels sprouts
  • 120g of peas
  • A handful of fresh parsley
  • 2 oranges, segmented
  • A small handful of dried cranberries
For the salad dressing:
  • Juice of 2 clementines
  • Juice of 1/2 lemon
  • 1 tbsp of mustard
  • 3 tbsp of olive oil
  • Salt & pepper
For the chestnut cashew cream:
  • 200g of roasted cashews
  • 30g of Dijon mustard
  • 30ml of apple cider vinegar
  • 15g of nutritional yeast
  • 30g of olive oil
  • 50g of tofu
  • 150ml of water
  • 1 tsp of tamari
  • 1 pinch of salt
  • 1 tsp of maple syrup
  • 100g of chestnuts
  • 1/2 tsp of cinnamon
  • 1/2 tsp of nutmeg
  • 1/2 tsp of cardamom
For the vegan bacon:
  • 2 tbsp of nutritional yeast
  • 1/2 tbsp of maple syrup
  • 2 tbsp of tamari
  • 1/4 tsp of garlic powder
  • 1/2 - 3/4 of liquid smoke (available online)
  • 1/2 - 3/4 tsp of smoked paprika
  • 2 tbsp of olive oil
  • 6-8 slices of rice paper


  1. To make the vegan bacon, mix all the marinade ingredients together and stir well, adding olive oil last, until you have a nice emulsion.
  2. Carefully cut the rice paper into strips – however thin you’d like them.
  3. Brush well with the marinade and bake on a baking sheet at 200C for three minutes. Watch it like a hawk – you want a nice dark colour, but catch it just before it starts to burn.
  4. Finely slice the sprouts, or use a mandolin to slice them very thinly.
  5. Blanch the peas in boiling water for a minute or two, to soften but keep a crunch.
  6. Finely chop the parsley, segment the oranges and chop the cranberries into small pieces.
  7. Stir all the dressing ingredients together, and stir the salad in a bowl.
  8. Now make the chestnut cashew cream by simply adding all the ingredients to a food processor and blending until smooth and creamy.
  9. Place the salad on a plate, piping or spooning the chestnut cashew cream onto the salad and then adding the ‘bacon’ either as strips or chopped on the top.

Recipes courtesy of founder and executive chef of bespoke catering company Peardrop London, Rose Lloyd Owen, who has recently launched a collection of sustainable wild ketchups, made exclusively from British ingredients, and available here.

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