Vegan Brussels Sprouts Casserole

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

Vegan Brussels Sprouts Casserole

This Vegan Brussels Sprouts Casserole is an easy and delicious way to prepare Brussels Sprouts that everyone will enjoy. Many of you probably will be full of disbelief when I say this, but don’t knock it till you try it!

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.

What Are Brussels Sprouts?

Many will know Brussels sprouts as those things that look like mini cabbages, and this assessment would be correct. They are from the same family of plants, which also includes broccoli and several notable leafy greens.

They are originally from Europe and were cultivated in Belgium, the capital of which being where Brussels sprouts get their name from. It thrives in cool weather and is usually harvested during fall and winter because frost improves the flavor.

Now they are also grown in the USA, very commonly found in your local supermarket’s frozen aisle, and also fresh especially in fall and winter. I like to always have a couple of bags of Brussels sprouts on hand for quick meals, part of my assortment of side veggies along with broccoli, cauliflower, spinach, etc.

When they are in season, I like to buy them from the refrigerated vegetable section, usually in bags but also on its stalk. I personally find that this is the cheapest option, and also the freshest. Whether buying in the bag or on the stalk, looked for tightly wrapped leaves on the sprouts, and minimal moisture or “wet” looking sprouts.

To prepare the Brussels sprout, just cut them off of the stem, peel any wilted or dead outer leaves, and wash with your preferred vegetable rinse. You can eat them raw, such as an addition to salads, or cooked in various delicious ways, such as Roasted Brussels Sprout Stalk and Maple Roasted Brussels Sprouts and Sweet Potatoes.

Vegan Brussels Sprouts Casserole close up

Are Brussels Sprouts Good For You?

When researching about this veggie, I was surprised to see that they are actually quite high in protein! This is not commonly found in a leafy vegetable, and I was pleasantly surprised. They also have lots of fiber and awesome amounts of vitamins C and K.

Brussels sprouts nutrition benefits don’t stop here; they also are full of antioxidants and omega-3 fatty acids, which most of us can always use more of. All of these components help with bone, vision, and skin health, amongst a whole host of other benefits.

Ingredients For Brussels Sprouts Casserole

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

Son Daevyd holding Brussels Sprouts for Vegan Brussels Sprouts Casserole

How To Make Vegan Brussels Sprouts Casserole?

  1. Preheat the oven to 400℉. Lightly oil a gratin dish, and set aside. 
  2. Place Brussels sprouts in a large pot on medium-high heat,  with 1 cup of vegetable broth or salted water. Bring to boil, and cook for 3 minutes.
  3. Remove the pot from heat, then drain using a colander. Transfer Brussels sprouts to the gratin dish.
  4. Prepare the sauce by draining the soaked cashews and adding to a high-speed blender, with water or vegetable broth, nutritional yeast flakes, tapioca starch, onion powder, garlic powder, smoked paprika, and salt. Process the mixture until it is smooth.
  5. Pour the sauce over the 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 any extra liquid you need for the sauce. 
  2. Cut your Brussels sprouts into halves or quarters, if you prefer. Also, do this if you are making this recipe for younger children.
  3. Top with vegan cheese shreds for extra cheesiness
  4. You can also top with vegan parmesan for extra cheesiness and flavor.
  5. Top with breadcrumbs to add texture.

Overlay Vegan Brussels Sprouts Casserole in white casserole pan

How Long Do Brussels Sprouts Last?

If you buy fresh Brussels sprouts in a bag, they usually have a best by date. You may be able to also use smell and sight to go past the best by date, and they will probably be fine, but this is up to your discretion.

If you buy them on the stalk, they will definitely last a bit longer, about 2-3 weeks, once they are still kept refrigerated. Brussels sprouts thrive in the cold, so keep them in a crisper drawer or in the back, not near the fridge door.

Can Dogs Eat Brussels Sprouts?

As I’ve mentioned, Brussels sprouts are absolutely full of vitamins and minerals and are wonderful in your diet. According to the AKC, this also goes for your furry friend as well! Therefore if some fall and they eat a piece, no need to panic.

With that being said, they may not love eating the vegetable so you may not want to make it a permanent part of their diet. It also will give them stinky gas, which for your benefit, you may want to avoid. 

I discovered today when taking my Brussels sprout stalk out to be composted, and seeing one of the dogs chasing after me trying to reach it, that it is a wonderful temporary toy for any dog that likes to destroy and chew on vegetation. Who knew, after several dead trees, random broken branches, and pulled up plants, all he needed was a stalk to distract him… For now.

Other Vegan Casseroles To Prepare

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

Vegan Brussels Sprouts Casserole over lay, plate with cheesy Vegan Brussels Sprouts Casserole

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Categories

Nutrition

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

Cooking Time

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

Ingredients

Cashew Sauce

Instructions

  1. Preheat the oven to 400℉. Lightly oil a gratin dish, and set aside. 
  2. Place Brussels sprouts in a large pot on medium-high heat,  with 1 cup of vegetable broth or salted water. Bring to boil, and cook for 3 minutes.
  3. Prepare the sauce by draining the soaked cashews and adding to a high-speed blender, with water or vegetable broth, nutritional yeast flakes, tapioca starch, onion powder, garlic powder, smoked paprika, and salt. Process the mixture until it is smooth.
  4. Pour the sauce over the Brussels sprouts, and bake for 20-25 minutes, or until golden brown and heated through.
Recipe author's Gravatar image

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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15 Comments
  1. Christina
    January 24, 2021

    This casserole is my new favorite way to eat brussels sprouts! It is SO GOOD. I would even serve it to non-vegans. We didn’t do the vegan cheese topping to make the gratin, we just made the recipe as-is. I will continue to make this! Thanks for another great vegan recipe that’s so easy!

  2. Cheryl
    January 12, 2021

    By far, one of the best vegan recipes I’ve ever made! And that’s even though I had to leave out the onion powder because I was out of it.

    • Michelle Blackwood, RN
      January 12, 2021

      Cheryl, that is so good to know, it is definitely a favorite of mine. I was thinking about what I need to make with my Brussel’s sprouts on the stalk for 3 weeks in the refrigerator. Thank you.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Faye
    January 21, 2018

    This makes me want to eat Brussels!

    • Michelle Blackwood
      January 21, 2018

      Faye thank you!

  8. 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.

  9. 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!