Did you purchase Brussels Sprouts and thinking of how you could prepare them so everyone can enjoy them? Well, my Vegan Brussels Sprouts Gratin recipe is the answer! This Thanksgiving I will be serving it with my CANDIED YAMS, GARLIC ROSEMARY MASHED POTATOES, MAC AND CHEESE, with CRANBERRY APPLESAUCE.
For the Vegan Brussels Sprouts Gratin recipe, I cooked the Brussels sprouts whole in vegetable broth until tender, then I prepared the sauce in the blender. Next, I poured the sauce over the Brussels sprouts and bake until crisp. So easy but so indulgent and satisfying, I know it will be a hit!
PHOTO OF MY SON DAEVYD HOLDING A BRUSSELS SPROUTS STALK, HE WAS FASCINATED BY IT!
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, also cut your Brussel Sprouts into halves or quarters if you prefer, top with vegan cheese shreds or breadcrumbs and vegan parmesan.
During my recipe testing, my family enjoyed this dish that there were hardly any leftovers. Hope you will try this delicious dish, from my family to yours!
- 194 kcal / 811 kJ
- 9 g
- 11 g
- 21 g
- 10 min
- 30 min
- Ready in:
- 40 min
- 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.
- 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.
- Pour sauce over Brussels sprouts and bake for 20-25 minutes or until golden brown and heated through.