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Beer Braised Brussel Sprouts with Shiitake Bacon

Course: Entree | Beer Style: Wheat Beer

Beer-Braised Brussels Sprouts with Shiitake Bacon

VeganBrew combines vegan cuisine and craft beer with inventive recipes. Here's one for beer-braised Brussels sprouts with Shiitake bacon and quinoa pilaf.

Prep Time: 30 minutes | Yield: 3 - 4


Shiitake Bacon
  • 1/2 pound of Shiitake mushrooms
  • 1/4 cup extra virgin olive oil
  • 1 tsp sea salt
Beer Braised Brussels Sprouts
  • Brussels sprouts
  • 1/2 cup wheat beer per pound of sprouts
  • smoked salt
  • smoked black pepper
Quinoa Pilaf
  • 3 cups quinoa
  • 1/2 cup almonds
  • 1/4 cup olive oil
  • 2 - 3 cloves crushed garlic
  • 1/4 cup raisins or currents
  • 1 Tbsp Bragg Liquid Aminos
  • 1 Tbsp cumin
  • 1 tsp fresh thyme


  1. Shiitake Bacon
  2. Pre-heat oven to 350°F.
    Combine mushrooms, olive oil and salt. Mix well.
    Spread on baking sheet and roast until dry and crisp, stirring every 10 minutes.
    Usually takes 45 minutes to an hour.
  3. Beer Braised Brussels Sprouts 
  4. Braise thawed Brussels sprouts in wheat beer of choice for 10 minutes.
    Sprinkle with smoked salt and smoked black pepper.
  5. Quinoa Pilaf
  6. Cook quinoa according to package directions.
    Toast 1/2 cup almonds on a baking sheet.
    Sauté garlic in 1/4 cup olive oil.
    Mix quinoa, toasted almonds and sautéed garlic.
    Add thyme, cumin, raisins and Bragg Liquid Aminos. Toss well.

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Stout Braised and Bacon Studded Collard Greens

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Stout Braised and Bacon Studded Collard Greens

I often have a debate with my foodie friends down here in the South not about which BBQ joint makes the best pulled pork, but which one makes the best collard greens. Opinions and styles very widely. Some like theirs with a heavy dose of peppery heat. Others prefer lots of vinegar. Then there are those who prefer collards studded with meaty chunks of ham or bacon. A fourth camp would rather have the earthy flavors of the greens shine. This recipe is the perfect marriage of them all. Why? Because the stout blends the heat, vinegar, and bacon in a hearty earthiness.

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