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Add the potatoes, onion, and garlic to the pan and cook for 5-7 minutes, stirring occasionally, until soft. Stir in the Brussels sprouts, along with a tablespoon of olive oil. Season generously with salt and pepper to taste. Sauté for 8-10 minutes until the Brussels sprouts are bright green and fork-tender.
Combine the Daiya Greek Style Yogurt with the Sriracha, sweet chili sauce and rice vinegar. Stir until smooth and drizzle over the Brussels Spout Hash.
No matter how you eat, we have a variety of plant‑based, dairy‑free, allergen‑free food and ingredients for you to delight in.