Noodles, wine, Brussels sprouts, mushrooms, toasted hazelnuts, figs, balsamic, vegan parmesan… that’s it! It’s savory, married with a tad of sweetness and nuttiness that just will rock your world. The warm brussels slaw can be made on its own without the pasta part and eaten as a side dish! So you basically have two meals in one recipe and less than 10 ingredients.
Boozy Holiday Noodles With Warm Brussels Slaw [Vegan, Grain-Free]
For the Noodles:
- 1 1/2 bottles dry red wine
- 1 box pasta (spaghetti-style), use gluten-free or grain-free if necessary
- 24 ounces Brussels sprouts
- 5 ounces mushrooms
- 1 cup hazelnuts
- 10-12 figs
- Balsamic vinegar
- Olive oil
For the Parmesan:
- 3/4 cup raw cashews
- 3 tablespoons nutritional yeast
- 3/4 teaspoon salt
- 1/4 teaspoon garlic powder
To Make the Vegan Parmesan:
- Blend all ingredients together until you achieve a parmesan cheese-like texture.
To Make the Noodles:
- 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.
- Cut the ends off of your Brussels sprouts and then cut in half
- Heat a large skillet over medium heat with about 2 tablespoons olive oil.
- In a blender or food processor, pulse your Brussels until they have a slaw-like texture.
- Empty add to the skillet, toss to coat with olive oil, and sprinkle generously with salt and pepper.
- Cut your figs in quarters and add to the skillet with the Brussels.
- 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.
- Add your mushrooms to the skillet with Brussels and figs.
- Drain your pasta, top with Brussels slaw, toasted hazelnuts, and sprinkle generously with vegan parmesan.