Vegan Creamy Thai Peanut Brussels Sprouts

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Creamy Thai Peanut Brussels Sprouts

Jill Dalton
So you think you hate brussels sprouts? Think Again! This plant-based vegan recipe will make you fall in love with these misunderstood nutritional giants. Thinly slicing the sprouts before cooking takes away some of the intensity of the bitter flavor. Then we top it off with this deliciously rich creamy Thai sauce for brussels sprouts nirvana.
4.67 from 15 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American, Thai
Servings 2
Calories 187 kcal



  • Sauté brussels in a pan for 5-10 minutes, with a little bit of water to keep it from sticking.
  • Add the minced garlic and cook for another couple minutes.
  • Blend remaining ingredients except for the sesame seeds in a blender or whisk until well blended.
  • Pour sauce over brussels and cook for a couple minutes.
  • Sprinkle on sesame seeds before serving.


Calories: 187kcalCarbohydrates: 22gProtein: 10gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 329mgPotassium: 791mgFiber: 8gSugar: 6gVitamin A: 1440IUVitamin C: 148mgCalcium: 129mgIron: 3mg

5 thoughts on “Vegan Creamy Thai Peanut Brussels Sprouts”

  1. vegielover13gmailcom

    Although I love Brussels sprouts, I had a half of a head of cabbage that needed using. It was excellent and so easy. I will definitely be making this again… with the Brussels sprouts!!

  2. I’m allergic to miso paste and to any soy. Is there something I can use to substitute the miso paste?
    PS I really like your website!!

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