Vegan Pasta with Brussels Sprouts and Greens

October 18, 2025

Millet Bread Loaf (Gluten-Free, Vegan, Oil-free, Refined Sugar-Free, WFPB)

Oil-Free | Refined Sugar-Free | Whole-Food Plant-Based Looking for the easiest gluten-free bread that’s also vegan, oil-free, refined sugar-free, and made with whole ingredients? You’re in the right place. This Millet Flour Loaf Bread is soft, sliceable, and incredibly simple to make—no kneading, no gums, and no strange ingredients required! When I saw a video for this bread on YouTube, I just had to try it! I'm so glad I did. Perfect for sandwiches, toast, or slathered with your favorite nut butter, this recipe is a game-changer for gluten-free and whole food plant-based eaters. 🌾 Why Millet Flour? Millet is an ancient grain that’s naturally gluten-free, mild in flavor, and packed with nutrients like magnesium, iron, and fiber. It also happens to make a fantastic flour for baking when used correctly—giving you a tender crumb without the dense texture common in many gluten-free loaves. ✅ What Makes This Bread Special? 100% Gluten-Free – Made entirely with mille...

This was my lunch today. I used leftover steamed Brussels sprouts from yesterday's dinner. Super fast and delicious! You could probably add some chickpeas to this or squeeze a little lemon juice on top, which is what I meant to do, but forgot.

Vegan Pasta with Brussels Sprouts and Greens
Makes 1 big serving or 2 sides

Ingredients

1 teaspoon oil
1 clove of garlic, minced
1 pinch hot chilli flakes
1 1/2 cups chopped greens (I used chard and kale)
6 cherry tomatoes, halved
6 Brussels sprouts, halved
6 Kalamata olives, halved
1 heaping tablespoon chopped sun-dried tomatoes (plump not dry)
2 heaping tablespoons chopped roasted red peppers
1 tablespoon nutritional yeast
1/2 teaspoon ground black pepper
1/4 teaspoon Himalayan pink salt
1 cup cooked pasta (I used brown rice linguine)
1 teaspoon extra virgin olive oil

Directions

In a medium pot, sauté the garlic and pepper flakes in avocado oil for 30 seconds.
Add the greens, tomatoes and sprouts. Stir for a minute or two until the greens start to wilt.
Stir in the rest of the ingredients except for the olive oil. Remove the pot from the heat and then stir in the olive oil. Serve warm.