Raw Vegan Chipolte Almond Stuffed Brussels Sprouts


Today, I present you a recipe for Raw Vegan Chipolte Almond Stuffed Brussels Sprouts with options, options, options!

There are a couple of different varieties you could make being either raw or cooked, as well as, different varieties for flavors in the stuffing.

Believe it or not, this was the very first time I had ever eaten brussels sprouts in my entire life.  Yes, it’s true.

I came across the recipe for the stuffed brussels sprouts that I used and they looked so good, but they weren’t vegan.

After making them several times and using several different raw, vegan stuffing mixtures, this is the one that I liked the best.

Mostly because of the thick “chunky” nutty texture from the almonds.

So, here are a couple of different options:

  1. Raw Version:  I preferred mine raw (slightly blanched) and like the way they tasted, but since I have never eaten brussels sprouts before now, I don’t know if that’s how they are supposed to taste.  So if you like raw brussels sprouts, you can blanch them slightly, stuff them and eat away 
  2. Cooked Version:  Top them with some more nutritional yeast or bread crumbs and bake them at 400 degrees for about 20 minutes for them to be more like the original recipe
  3. Stuffing Variations:  One of the reasons I love the Chipolte Almond Spread recipe  I used is because it is so versatile.  If you don’t like chipotle, you could add jalapenos, sun-dried tomatoes, red peppers, garlic, etc.



5 Fast Facts About Brussels Sprouts:

  • super high in antioxidants
  • 1 cup contains 273.5% RDA of vitamin K
  • 1 cup contains 16% RDA of dietary fiber
  • helps to lower cholesterol
  • provides DNA protection benefits

5 Fast Facts About Almonds:

  • helps to regulate cholesterol and blood pressure
  • energy booster
  • 1/4 cup contains 8 grams of vegan protein
  • high in antioxidants
  • excellent source of calcium and fiber

5 Fast Facts About Extra Virgin Olive Oil:

  • lowers blood cholesterol levels
  • rich in antioxidants
  • improves bone mineralization and calcification
  • excellent protection from heart attack and stroke
  • contains anti-inflammatory benefits

5 Fast Facts About Apple Cider Vinegar:

  • anti-viral, anti-bacterial and anti-fungal
  • maintains proper pH balance in the body
  • regulates blood pressure
  • helps reduce bad cholesterol
  • loaded with potassium

5 Fast Facts About Nutritional Yeast:

  • vegan source of vitamin B12
  • a complete protein containing 18 amino acids
  • boosts immune system
  • excellent antioxidant
  • contains 15 minerals

5 Fast Facts About Pink Himalayan Salt:

  • contains 84 minerals
  • unrefined, unprocessed, raw
  • promotes stable pH balance in cells
  • controls water levels in the body
  • aids digestion and facilitates better nutrient absorption












You can enjoy them without adding the heat of chipotle powder:




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Or, you can add the chipotle powder for a little heat and extra color:



And here’s the cooked version (without chipotle).  Just put them in the oven at 400 degrees for approximately 20 minutes or until the tops are golden.  Or, if you like your brussels sprouts to be fully cooked, just leave them in longer.

They lose their bright green color and the sprouts are much softer than the crunchy raw ones, but they are very good too.







Tip #1:  I would have never known how to do all the steps to prepare the brussels sprouts if I hadn’t watched this awesome step-by-step video from the original recipe creator, Jerry James Stone so make sure you watch it if this is your first time stuffing brussels sprouts:



Tip #2:  What do you do with all the leaves and insides of the brussels sprouts that you’ve scooped out?  You can dice them up and use them in a salad, dice them up and add to the stuffing mixture like in the original recipe (I have not tried this) or…stay tuned and I’ve got a really great snack idea coming that uses brussels sprouts leaves.


Chipolte Almond Stuffed Brussels Sprouts (Raw, Vegan, Gluten-Free, Dairy-Free)

www.thehealthyfamilyandhome.com The Healthy Family and Home


  • 15 - 20 brussels sprouts
  • 1/4 cup extra virgin olive oil
  • 1 cup raw organic almonds (soaked for 15 - 20 minutes)
  • 2 cloves organic garlic (freshly crushed)
  • 1 tablespoon Bragg organic apple cider vinegar
  • 2 tablespoons organic lemon (freshly juiced)
  • 2 tablespoons nutritional yeast
  • 1 teaspoon organic ground chipolte
  • 1/2 teaspoon pink himalayan salt


Prepare the brussels sprouts
Step 1 Slice off the ends of all the brussels sprouts then slice them in half.

Put them in a medium sized pot and quickly blanch for only 1 - 2 minutes or until they turn bright green.

After straining and cooling, remove the inner part of the brussels sprouts until only the outer "shell" remains.
Prepare the stuffing
Step 2 Put all ingredients into a food processor and pulse until everything is well combined, but the almonds are in still in tiny chunk size pieces.
Step 3 Scoop the stuffing into the brussels sprouts and

a) Eat them like this "raw"

b) Sprinkle with optional ground nutritional yeast and bake in the oven at 400 degrees for about 20 minutes or until the tops are gently golden and crispy.



Recipe for Stuffed Brussels Sprouts inspired by and adapted from:  http://cookingstoned.tv/recipe/garlic-and-herb-stuffed-brussels-sprouts/

Recipe for the Chipotle Almond Spread adapted slightly from:  http://tasty-yummies.com/2013/04/02/chipotle-almond-spread-dip-wother-favor-variations-gluten-free-vegan/


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Hi, it's Karielyn! As a THFH insider, you'll never miss a new recipe or article!

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  1. Christine says

    Loved this recipe!! What a fun way to eat brussel sprouts! Even the leftovers are still fabulous!! It was a bit spicy for the kids so we chopped them up and mixed them with rice. For the inner brussel sprout that you pull out to make the scoop, I found you could just keep making smaller scoops by cutting the middle part of those out too and so on. Kind of like russian dolls. We also tried sprinkling a raw parmesan cheese (pine nuts and nutritional yeast basically) on top. It tasted good, but you don’t need it. Thank you for posting!

    • Karielyn says

      Hi Christine! I am so glad to hear that you tried them out!

      What a great idea to mix it in with rice…I bet quinoa would be good too, I would have never thought to do that.

      Thank you so much for taking the time to leave feedback, I really appreciate it :)

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