I made Food for Thought with Claire Thomas' Rosemary Roasted Brussel Sprouts with Garlic Aioli. I have seen her TV show a few times and had recorded the one called Old World Recipes. I tweaked her recipe to make it vegan. I used 3/4 cup of Vegenaisse instead of the egg and oil. Yes, I tried the roasted shallots but I think they were still to powerful so next time I will use a sweet yellow onion.
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