Vegan Brussels Sprouts Gratin

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Fall in love with Brussel sprouts this holiday season with my Vegan Brussels Sprouts Gratin recipe. These yummy Brussels sprouts are baked in a cheesy creamy vegan sauce, one of the easiest dish you will prepare!

Vegan Brussels Sprouts Gratin

This Vegan Brussel Sprouts Gratin is an easy and delicious way to prepare Brussels Sprouts that everyone will enjoy. Did you purchase Brussels Sprouts and thinking of how you could prepare them?

Well, my Brussels Sprouts Gratin recipe is the answer! During my recipe testing, my family enjoyed this dish that there were hardly any leftovers. I hope you will try this delicious dish,  from my family to yours!

This Thanksgiving I will be serving it with my CANDIED YAMS, GARLIC ROSEMARY MASHED POTATOES, MAC AND CHEESE, with CRANBERRY APPLESAUCE.

Vegan Brussels Sprouts Gratin

Ingredients For Brussel Sprouts Gratin

  • Brussels Sprouts
  • Vegetable Broth
  • Cashews
  • Nutritional Yeast Flakes
  • Tapioca Starch
  • Onion Powder
  • Garlic Powder
  • Smoked Paprika 
  • Salt

Son Daevyd holding Brussels Sprouts

How To Make Vegan Brussels Sprouts Gratin?

  1. Preheat oven 400 F. Lightly oil a gratin dish and set aside. 
  2. lace Brussels in a large pot on medium-high heat with 1 cup of vegetable broth or salted water, bring to boil, cook for 3 minutes.
  3. Remove from heat, drain using a colander. Transfer Brussels Sprouts to the gratin dish.
  4. Prepare the sauce, drain cashews and add to a high-speed blender with water or vegetable broth, nutritional yeast flakes, tapioca starch, onion powder, garlic powder, smoked paprika, and salt.
  5. Pour sauce over Brussels sprouts and bake for 20-25 minutes or until golden brown and heated through.

Tips For Making Brussels Sprouts Gratin

  1. You can use the leftover broth that you used to cook the Brussels Sprouts and just add the extra liquid you need for the sauce. 
  2. Cut your Brussel Sprouts into halves or quarters if you prefer.
  3. Top with vegan cheese shreds
  4. Top with breadcrumbs
  5. You can also top with vegan parmesan.

Other Vegan Casseroles To Prepare

  1. Vegan Broccoli Rice Casserole
  2. Mexican-Style Quinoa Casserole
  3. Vegan Cauliflower Casserole
  4. Baked Ziti
  5. Potatoes Au Gratin

Vegan Brussels Sprouts Gratin

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Categories

Categories: ,
Course:
Cuisine:

Nutrition

Energy:
194 kcal / 811 kJ
Fat:
9 g
Protein:
11 g
Carbs:
21 g
Per 100g

Cooking Time

Preparation:
10 min
Cooking:
30 min
Ready in:
40 min
For:
4 servings

Ingredients

Cashew Sauce

Instructions

  1. Preheat oven 400 F. Lightly oil a gratin dish and set aside. Place Brussels in a large pot on medium-high heat with 1 cup of vegetable broth or salted water, bring to boil, cook for 3 minutes. Remove from heat, drain using a colander. Transfer Brussels Sprouts to the gratin dish.
  2. To prepare the sauce, drain cashews and add to a high-speed blender with water or vegetable broth, nutritional yeast flakes, tapioca starch, onion powder, garlic powder, smoked paprika, and salt. Process until smooth and creamy.
  3. Pour sauce over Brussels sprouts and bake for 20-25 minutes or until golden brown and heated through.

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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11 Comments
  1. Deborah Carroll
    February 2, 2020

    It’s no secret in my house that I hate Brussel sprouts! However, after giving up animal products a few years ago I have been trying new fruits and vegetables. My husband (of 33 years) was always telling me he loved them. But because I was traumatize by them as a child I wouldn’t even buy them. I made your recipe and loved them…..Who knew? I have a very happy husband, thanks. Your recipe is amazing and so quick and simple.

  2. Liza
    November 29, 2018

    I am the only vegan in a very large carnivorous family. Initially I went vegan for health reasons so my family have all been pretty respectful of my decision. I made this dish in our families recent visit home to celebrate Thanksgiving with my side of the family. Everyone loved it! I had almost hoped no one would dare try it so I could selfishly have all the leftovers. There wasnt much left over. It was all but devoured. Hands down this is my new favorite vegan comfort food. Everyone wanted me to share the recipe link! Even my yound adult children loved it! My husband on the other hand wont touch a green vegetable to save his life. Fabulous recipe and a great healthier option than a potato.

  3. Anne
    October 31, 2018

    Do you think a vegan cauliflower cheese sauce could sub for the cashew sauce?

    • Michelle Blackwood
      October 31, 2018

      If the cauliflower cheese sauce tastes amazing alone then it will definitely taste great.

  4. Deb
    June 5, 2018

    I loved the sauce in the blender. I’m not sure if my dish is too large or what but my sauce did not cover the sprouts at all and I do not have a smaller dish. However, after I removed it from the oven I added some more veggie broth and mixed it around for more sauce. Love the flavors of this dish. Thank you.

  5. Faye
    January 21, 2018

    This makes me want to eat Brussels!

    • Michelle Blackwood
      January 21, 2018

      Faye thank you!

  6. Andrea Burchert
    December 26, 2017

    Hi, the gratin sounds very yummy. Could I use store bought cashew milk instead of soaked cashews and what would be the recommended ratio in this case?

    • Michelle Blackwood
      December 26, 2017

      Andrea that sounds like a great idea, I just haven’t used store-bought cashew milk before. I’m thinking you will have to add some kind of extra thickeners like cornstarch or arrowroot powder.

  7. Dunori
    November 29, 2017

    Another fantastic idea. I’ve done broccoli and cauliflower like this before but never brussel sprouts but since they are all in the same plant family, I’m sure they will be just as good. Thanks!