Boozy Holiday Noodles With Warm Brussels Slaw
[Vegan, Grain-Free]

To Make the Vegan Parmesan:

1. Blend all ingredients together until you achieve a parmesan cheese-like texture.

To Make the Noodles:

1. Empty the wine into a medium-large pot. Bring the wine to a boil. Add 1-2 tablespoons olive oil to the wine and boil the noodles according to package directions.
2. Cut the ends off of your Brussels sprouts and then cut in half
3. Heat a large skillet over medium heat with about 2 tablespoons olive oil.
4. In a blender or food processor, pulse your Brussels until they have a slaw-like texture.
5. Empty add to the skillet, toss to coat with olive oil, and sprinkle generously with salt and pepper.
6. Cut your figs in quarters and add to the skillet with the Brussels.
7. Heat a small-medium skillet over medium heat to toast your hazelnuts. If your hazelnuts aren't already chopped, go ahead and add them to the blender/food processor and pulse until large chunks are left. Heat them in the skillet, tossing frequently to avoid burning them.
8. Add your mushrooms to the skillet with Brussels and figs.
9. Drain your pasta, top with Brussels slaw, toasted hazelnuts, and sprinkle generously with vegan parmesan.