Text excerpted from Vegan Under Pressure, © 2016 by Jill Nussinow. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.Brussels Sprouts with Maple-Mustard SauceServes 4I realize that there are people who don’t care much for Brussels sprouts. My husband is one of them. When I prepare them this way he will at least eat a few. I gladly eat the rest. They are scrumptious. If you are using small sprouts, do not cut them in half. I prefer my Brussels sprouts al dente, but you can cook them for another minute or two if you prefer them softer. Combined with rice or quinoa and some cooked beans, this is a satisfying fall or winter lunch or dinner.2 teaspoons pure sesame or sunflower oil, optional½ cup diced onion½ cup vegetable stock or water1½ to 2 tablespoons Dijon mustard16 medium to large Brussels sprouts (1 to 2 inches in diameter), cut in half or quarters to equal 3 cups½ to 1 tablespoon maple syrupSalt and freshly ground black Pepper1. Heat a stovetop pressure cooker over medium heat or set an electric pressure cooker to sauté; add the oil, if using. Add the onion and sauté or dry sauté for a minute or two, until it starts to soften.
2. Whisk together the stock and mustard in a small bowl or shake in a glass jar. Add the Brussels sprouts to the cooker along with the mustard mixture. Stir. Drizzle the maple syrup over the vegetables but do not stir.
3. Lock the lid on the pressure cooker. Bring to low pressure; cook for 3 minutes. (If you do not have a low-pressure option, bring to high pressure and cook for 2 minutes.) Quick release the pressure. Remove the lid, carefully tilting it away from you.
4. Transfer the sprouts to a bowl. Season with salt and pepper, if desired.
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