First, you want to trim the ends of all the Brussels sprouts off. This is slightly tedious but important. I also look at the leaves and make sure they look good. If anything looks bad I will pull or cut it off with a small knife.

Then, put them all in a food processor and pulse until they are shaved Brussels sprouts. It should take 30 seconds to 1 minute

3 Transfer them into a large pan with oil, salt, and pepper. Toss everything to coat the Brussels well. Then, cook over a medium heat for 8 to 10 minutes until they are cooked and soft. It is also nice if they get a slight bit of color on them.

While the Brussels sprouts are cooking, you can also warm and toast the hazelnuts. Add them into a small separate pan and cook over a medium heat until they turn dark in color and feel warm to the touch.

In a small bowl prepare the dressing. Mix the lemon juice, olive oil, agave. I like to do this with a whisk. Then, add salt and black pepper to taste.

Once the Brussels sprouts are done cooking add them into a large bowl. Then, add the hazelnuts, chopped apples, craisins, grated vegan parmesan, and half of the salad dressing. Toss to coat everything well. I personally like to leave a little of the hazelnuts, craisins, and apples aside to sprinkle over top/

Transfer to your serving dish. Then, add more grated vegan parmesan on top. You can also do a bit of extra salt and black pepper if desired.