Creamy Brussel Sprouts Casserole | Vegan Brussel Sprouts Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: colby cheese

Colby cheese offers a similar flavor at a lower price

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino provides a similar texture and flavor at a lower cost

Cut off the stem end of the brussel sprouts and peel off the outer layer of leaves.

Cut the brussel sprouts lengthwise into quarters.

Finely chop one medium onion and dice a large potato into small cubes.

Chop about two cloves of garlic.

Melt five tablespoons of butter in a saucepan over medium heat to make a roux.

Add five tablespoons of flour to the melted butter and stir until the raw flour taste is gone.

Gradually add about three cups of plant-based milk, stirring to mix and thicken the roux.

Season the sauce with salt, pepper, and a couple tablespoons of nutritional yeast.

Once the sauce is bubbly and thick, turn off the heat and add a couple cups of vegan shredded cheese, stirring to combine.

In a large saute pan, heat a little olive oil and sweat the chopped onion, seasoning with salt and pepper.

After three to four minutes, add the diced potatoes and then the brussel sprouts, stirring well.

Add a splash of water, cover, and let the vegetables steam for three to four minutes until slightly tender.

Turn off the heat and mix in the cheese sauce with the softened vegetables.

Transfer the mixture to a large rectangular baking dish.

Sprinkle a little more vegan cheese on top and cover liberally with panko breadcrumbs.

Bake in the oven at 375°F for about 30 to 40 minutes until bubbly and the top is browned and crispy.

Let cool for about five minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens