Vegan Brussel Sprouts Au Gratin Casserole Recipe

  • 1 lb Brussell Sprouts
  • 2 Tablespoons Coconut Oil
  • 2 Tablespoons Brown Rice Flour
  • 1 Cup Almond Milk*
  • 1/4 Teaspoon Ground Nutmeg
  • 1/4 Teaspoon Salt
  • 1/3 Cup Roasted Cashews
  • 2 Tablespoons Nutritional Yeast
  • 1/4 Teaspoon Garlic Powder
  • 1/2 Teaspoon Dried Basil
  • 1/3 Cup Panko Bread Crumbs
  • 2 Tablespoons Olive Oil
  • Optional : A few dashes of Siracha
  • *Milk Substitute: any vegan milk according to preference.
  • Preheat oven to 400 degrees F. Bring a large pot of salted water to boil.
  • Trim, and cut Brussel sprouts in half. Add sprouts to water. Cook for 6 minutes.
  • Drain Brussels sprouts and rinse with cold water. Transfer to medium bowl. Set aside.
  • In small blender or food processor, combine cashews, nutritional yeast, garlic and basil until mixture becomes fine and crumby.
  • In a small saucepan, melt coconut oil. Whisk in rice flour until fully incorporated and smooth.
  • Slowly whisk in almond milk, nutmeg and salt, stirring until mixture is smooth and creamy. Whisk in ½ the cashew mixture.
  • Pour sauce over Brussels sprouts and stir to combine. Transfer mixture to 2.5-quart casserole dish. Spread out evenly.
  • In small bowl, combine remaining cashew mixture with panko bread crumbs and sprinkle on top of casserole. Drizzle olive oil evenly on top of crumb mixture.
  • Bake casserole for 20-30 minutes until golden brown and bubbly.

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