SEARED NAPA CABBAGE with miso butter or SMASHED BRUSSELS SPROUTS with garlic chili oil 🌶?Which one would you pick?👇

recipe by @veganfeedgram (Vegan Recipes, Healthy Recipes) - see original post

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1️⃣ SEARED NAPA CABBAGE with miso butter🔥 by @chez.jorge Suitable decadence for the humble vegetable, I’d say. Searing cabbage like a steak not only gives you incredible charred notes, but the intense heat locks up all those juices, keeping each leaf juicy & crunchy. It’s so good.

Flavor aside, can we just appreciate how the cabbage looks just like a flower?! Nature is so beautiful. Boys, it’s your calling to use this dish and impress a special someone.😏

THE RECIPE (for 4):
1 large (700 g) napa cabbage
vegetable oil, for searing
4 tablespoons vegan butter
3 cloves garlic, finely minced
3 tablespoons light-brown miso
4 tablespoons mirin (or sake)
2 teaspoons tamari soy sauce
1/3 cup water
1 sheet toasted nori, for topping
1 tablespoon toasted sesame seeds, for topping
1 scallion, for topping

🌱 Lots of ways you can change up the flavor using a different sauce! Umami, citrusy, & spicy flavors all go great with seared cabbage.

2️⃣ SMASHED BRUSSELS SPROUTS with garlic chili oil 🌶 by @chez.jorge Finally a dish where the humble brussels sprout takes center stage: these are smashed and roasted just like potatoes to achieve a crispy exterior and ultra tender interior. The fragrance of garlic & chili provides an almost floral contrast, evident in every bite. A true convert!!

THE RECIPE:
400 grams (35-40) fresh brussels sprouts
1 tablespoon vegetable oil
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1/4 cup vegetable oil
12 cloves garlic, finely minced
2 tablespoons gochugaru (Korean red chili powder)
salt, to taste