My Secret to an Irresistible Plant-Based Brussels Sprouts Casserole! #recipe

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: grated parmesan

Brewer's yeast is a healthier option, while grated parmesan adds a cheesy flavor.

almond milk

🥗Healthier: oat milk

💰Cheaper: soy milk

Oat milk is creamier, while soy milk is often less expensive.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide a gluten-free option, while crushed crackers can be more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a budget-friendly alternative.

Sauté 1 whole diced onion in a large skillet without oil.

Add 8 oz of mushrooms and 1 red bell pepper to the skillet and sauté until fully cooked and onions are lightly brown.

If the mixture starts to stick, add a little water or vegetable broth to loosen it.

Add 3 cloves of minced garlic and 2 teaspoons of parsley to the skillet.

Trim and quarter 2 lbs of Brussels sprouts, adding them to the skillet.

Pour in 1 cup of water and cover the skillet, letting it simmer for about 10 minutes to soften the Brussels sprouts.

Prepare the creamy sauce by blending together 1 cup of silky tofu, 1/3 cup of sunflower seeds, 1/2 cup of unsweetened soy milk, 1/2 cup of nutritional yeast, 3 tbsp of white wine vinegar, 2 tbsp of spicy mustard, 1 tbsp of low sodium tamari, juice of 1 lemon, and 1/2 cup of water until creamy.

In a large bowl, mix the sautéed vegetables with the creamy sauce until well combined.

Pour the mixture into a 9x9 casserole dish.

Bake in a preheated oven at 350°F for 40 to 45 minutes.

Let the casserole cool for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens