The Whole Food Plant Based Cooking Show
Vegan Brussels Sprouts Casserole
Calories: 184kcal
Discover the ultimate comfort food with this Creamy Plant-Based Brussels Sprouts Casserole! Perfect for potlucks or a cozy family dinner, this dish features tender Brussels sprouts enveloped in a rich, creamy sauce and topped baked to perfection. It’s easy to make, packed with flavor, and completely vegan, making it a hit with everyone at the table. Whether you’re a Brussels sprouts lover or looking for a way to win over skeptics, this casserole is the perfect blend of creamy, savory, and satisfying.
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Ingredients
- 2 lb brussels sprouts sliced in halves
- 1 onion diced
- 8 ounces mushrooms chopped
- 1 red bell pepper diced
- 3 cloves garlic minced
- 2 tsp parsley
- 1 cup water
Sauce
- 1 cup silk tofu
- ½ cup nutritional yeast
- ⅓ cup sunflower seeds or cashews
- ½ cup soy milk unsweetened, or plant based milk of choice
- 3 tbsp white wine vinegar or apple cider vinegar
- 2 tbsp grainy mustard or dijon
- 1 tbsp tamari low sodium
- 1 ½ tbsp lemon juice
- ½ cup water
Instructions
- Preheat oven to 350°F.
- Sauté the onions, mushrooms and bell peppers for 5 minutes.
- Add the garlic, brussels sprouts, parsley and water. Cover and let cook for 10 minutes.
- Add all of the sauce ingredients to a blender and blend until smooth.
- Stir the cooked vegetables and sauce together in a large mixing bowl and then pour into a casserole dish.
- Bake for 40 minutes. If it is getting too brown, cover it with a piece of parchment or lid for the remaining time.
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Nutrition
Calories: 184kcal | Carbohydrates: 24g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 249mg | Potassium: 1012mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1846IU | Vitamin C: 160mg | Calcium: 125mg | Iron: 4mg
