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Brussels Sprouts Nasi Goreng

All the classic flavors of Thanksgiving, none of the meat, eggs, or dairy.

BY MEHREEN KARIM

Photo By Emma Fishman, Food Styling By D’mytrek Brown

Serving up an entire menu of vegan Thanksgiving recipes is an intimidating feat, especially when there’s a picky crowd to impress. But have no fear, no one—not even the meat eaters—will miss butter or cream (or whisper “where's the turkey?”) when they’re scarfing down any dish from this list of our best vegan Thanksgiving menu ideas.

Brussels Sprouts Nasi Goreng

Photo By Laura Murray, Food Styling By Micah Morton

Meera Sodha’s take on the beloved Indonesian dish nasi goreng uses shredded brussels sprouts two ways: Some are sautéed and incorporated into the rice mixture, while others are marinated and added on top for crunch and zing. Don’t skip the kecap manis—the syrupy Indonesian soy sauce is what gives nasi goreng its caramelization and depth.

This take on the beloved Indonesian fried rice dish nasi goreng is from Meera Sodha’s cookbook East: 120 Easy and Delicious Asian-Inspired Vegetarian and Vegan Recipes. Kecap manis, a syrupy Indonesian soy sauce that’s sweetened with palm sugar and often infused with spices like star anise and black pepper, gives nasi goreng its characteristic caramelization and depth. Meera starts with a classic approach, smothering cooked long-grain rice in “umami-ific sauces,” and then riffs, topping her version “with shredded, marinated brussels sprouts for crunch and zing.” Kecap manis is available at large supermarkets, online, and in Southeast Asian stores—if you can’t find it, though, you can follow Meera’s approximation below. For a more traditional nasi goreng, served with a fried egg and sambal matah, check out Lara Lee’s recipe.

Ingredients

4 MAIN COURSE SERVINGS

2 Tbsp. kecap manis or 3 Tbsp. agave nectar plus 1 Tbsp. dark soy sauce

1¾ cups white jasmine rice

1¾ lb. brussels sprouts

1 medium red onion

4 garlic cloves

3 red or green Thai chiles

3 Tbsp. vegetable oil

2 Tbsp. tomato paste

1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, plus more

2 Tbsp. soy sauce, divided

2 Tbsp. (or more) white wine vinegar or apple cider vinegar, divided

2 Tbsp. toasted sesame oil

1 tsp. sugar

Steps

If you don’t have kecap manis, approximate it by stirring together 3 Tbsp. agave nectar and 1 Tbsp. dark soy sauce (dark soy has a much deeper molasses flavor than normal soy) in a small bowl. Set agave mixture aside.

Bring 2½ cups water to a boil in an electric kettle, teapot, or saucepan. Place 1¾ cups jasmine rice in a fine-mesh sieve and rinse under cold running water until water runs clear. Transfer rice to a medium saucepan, then pour in boiling water and return to a boil. Cover pan and reduce heat to as low as possible; cook 15 minutes. Remove from heat and let steam while you prepare the brussels sprouts.

Trim bottoms and remove any tough or wilty outer leaves from 1¾ lb. brussels sprouts. Using a chef’s knife, slice sprouts as thinly as possible. (Alternatively, you can use a food processor fitted with shredding disk.) Chop 1 medium red onion, crush 4 garlic cloves under the flat side of your knife, and finely chop 3 red or green Thai chiles (remove ribs and seeds first if you prefer less heat).

Heat 3 Tbsp. vegetable oil in a large skillet over medium heat. Cook onion, stirring, until starting to soften, about 5 minutes. Add garlic and two thirds of chopped chiles and cook, stirring often, until very fragrant, about 2 minutes.

Set 2 large handfuls of brussels sprouts aside in a medium bowl. Add remaining brussels sprouts to skillet and cook, stirring every 2 minutes or so, until beginning to brown, about 8 minutes. Stir in 2 Tbsp. tomato paste, 2 Tbsp. kecap manis or reserved agave mixture, 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, 1 Tbsp. soy sauce, and 1 Tbsp. white wine vinegar or apple cider vinegar and cook, stirring often, 5 minutes; remove from heat.

Add 2 Tbsp. toasted sesame oil, 1 tsp. sugar, remaining chopped chiles, and remaining 1 Tbsp. soy sauce, and remaining 1 Tbsp. white wine vinegar or apple cider vinegar to reserved raw brussels sprouts and toss well to coat. Taste and add more vinegar if you want more zing.

To finish nasi goreng, return skillet to medium heat and add steamed rice. Cook, stirring gently, until heated through and rice is incorporated, about 5 minutes. Taste and season with more salt if needed. Transfer to a platter and scatter raw brussels sprouts over.