When it comes to comfort food, casseroles have always held a special place in my heart. They are warm, hearty, and perfect for sharing with loved ones. However, as a vegan, I often find myself searching for creative ways to recreate classic dishes without sacrificing flavor or texture. That's when I discovered this Vegan Brussels Sprouts Casserole recipe, and it has become a staple in my kitchen.
Brussels sprouts are often overlooked or dismissed, but when prepared with the right ingredients and techniques, they can be transformed into a delicious and satisfying dish. This casserole combines the earthy flavors of Brussels sprouts with creamy plant-based ingredients and a crunchy breadcrumb topping. It's a wholesome twist on a classic dish that will leave you craving more.
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Ingredients
- Brussels sprouts — 1 pound, trimmed and halved
- Onion — 1 medium, finely chopped
- Garlic — 3 cloves, minced
- Vegetable broth — 1 cup
- Coconut milk — 1 cup
- Nutritional yeast — 2 tablespoons
- Dijon mustard — 1 tablespoon
- Smoked paprika — 1 teaspoon
- Salt — ½ teaspoon
- Black pepper — ¼ teaspoon
- Breadcrumbs — 1 cup
- Olive oil — 1 tablespoon
Instructions
- Preheat your oven to 375°F (190°C). Grease a casserole dish with cooking spray or a light coating of oil.
- In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant.
- Add the halved Brussels sprouts to the skillet and cook for about 5 minutes, stirring occasionally. This will help to soften the sprouts slightly before baking.
- In a separate bowl, whisk together the vegetable broth, coconut milk, nutritional yeast, Dijon mustard, smoked paprika, salt, and black pepper. This mixture will serve as the creamy base for the casserole.
- Pour the creamy mixture over the Brussels sprouts in the skillet. Stir well to ensure that the sprouts are evenly coated.
- Transfer the mixture to the greased casserole dish, spreading it out evenly.
- In a small bowl, combine the breadcrumbs with a tablespoon of oil. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
- Cover the casserole dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the breadcrumbs are golden brown and crispy.
- Remove the casserole from the oven and let it cool for a few minutes before serving. This will allow the flavors to meld together and the casserole to set slightly.
- Garnish with fresh herbs, such as chopped parsley or thyme, if desired. Serve warm and enjoy!
Substitutions
- Coconut milk — While coconut milk adds a creamy richness to this casserole, you can substitute it with any other plant-based milk, such as almond milk or soy milk. Just make sure to choose an unsweetened variety to maintain the savory flavor profile.
- Nutritional yeast — Nutritional yeast adds a cheesy and nutty flavor to the casserole. If you don't have nutritional yeast on hand, you can substitute it with vegan Parmesan cheese or a combination of ground cashews and nutritional yeast for a similar taste.
- Smoked paprika — Smoked paprika adds a smoky depth to the dish, but if you don't have it, you can use regular paprika or even a pinch of cayenne pepper for a subtle kick.
Dietary Restrictions
- Gluten-free — This Vegan Brussels Sprouts Casserole is naturally gluten-free. However, if you want to ensure it remains gluten-free, make sure to use gluten-free breadcrumbs or substitute them with crushed gluten-free crackers.
- Nut-free — This recipe is nut-free, making it suitable for those with nut allergies. Just be sure to check the labels of any packaged ingredients to ensure they are produced in a nut-free facility.
Variations
- Herb-infused — For an extra burst of flavor, try adding fresh herbs to the casserole. Chopped rosemary, thyme, or sage would complement the Brussels sprouts beautifully. Simply sprinkle them over the creamy mixture before baking.
- Crunchy topping — If you prefer a different texture for the topping, you can substitute the breadcrumbs with crushed potato chips or panko breadcrumbs for an extra crunch.
Equipment
- Large skillet
- Whisk
- Baking dish or casserole dish
- Small bowl
Storage and Reheating
- If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days.
- To reheat, preheat your oven to 350°F (175°C). Place the desired portion of the casserole in an oven-safe dish and cover it with foil. Bake for about 15-20 minutes, or until heated through.
Pro Tips
- Trimming Brussels sprouts — When trimming Brussels sprouts, make sure to remove any tough or discolored outer leaves. This will ensure that the sprouts cook evenly and have a pleasant texture.
- Creamy mixture — When whisking together the creamy mixture, make sure to fully incorporate the ingredients. This will ensure a smooth and velvety texture throughout the casserole.
- Breadcrumb topping — For an extra crispy breadcrumb topping, you can mix in a tablespoon of melted vegan butter or olive oil before sprinkling it over the casserole.
- Serving suggestion — This Vegan Brussels Sprouts Casserole pairs well with a side of roasted potatoes or a fresh green salad. It's also a great addition to a holiday feast or potluck gathering.
Creamy Vegan Brussels Sprouts Casserole Recipe for Thanksgiving
Indulge in this vegan Brussels sprouts casserole recipe this Thanksgiving. It's a delectable and dairy-free holiday side. Check it out now!
Equipment
- Small bowl
Ingredients
- 1 pound Brussels sprouts trimmed and halved
- 1 medium Onion finely chopped
- 3 cloves Garlic minced
- 1 cup Vegetable broth
- 1 cup Coconut milk
- 2 tablespoons Nutritional yeast
- 1 tablespoon Dijon mustard
- 1 teaspoon Smoked paprika
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
- 1 cup Breadcrumb
- 1 tablespoon Olive oil
Instructions
- Preheat your oven to 375°F (190°C). Grease a casserole dish with cooking spray or a light coating of oil.
- In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant.
- Add the halved Brussels sprouts to the skillet and cook for about 5 minutes, stirring occasionally. This will help to soften the sprouts slightly before baking.
- In a separate bowl, whisk together the vegetable broth, coconut milk, nutritional yeast, Dijon mustard, smoked paprika, salt, and black pepper. This mixture will serve as the creamy base for the casserole.
- Pour the creamy mixture over the Brussels sprouts in the skillet. Stir well to ensure that the sprouts are evenly coated.
- Transfer the mixture to the greased casserole dish, spreading it out evenly.
- In a small bowl, combine the breadcrumbs with a tablespoon of oil. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
- Cover the casserole dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the breadcrumbs are golden brown and crispy.
- Remove the casserole from the oven and let it cool for a few minutes before serving. This will allow the flavors to meld together and the casserole to set slightly.
- Garnish with fresh herbs, such as chopped parsley or thyme, if desired. Serve warm and enjoy!
Notes
- Trimming Brussels sprouts — When trimming Brussels sprouts, make sure to remove any tough or discolored outer leaves. This will ensure that the sprouts cook evenly and have a pleasant texture.
- Creamy mixture — When whisking together the creamy mixture, make sure to fully incorporate the ingredients. This will ensure a smooth and velvety texture throughout the casserole.
- Breadcrumb topping — For an extra crispy breadcrumb topping, you can mix in a tablespoon of melted vegan butter or olive oil before sprinkling it over the casserole.
- Serving suggestion — This Vegan Brussels Sprouts Casserole pairs well with a side of roasted potatoes or a fresh green salad. It's also a great addition to a holiday feast or potluck gathering.
Nutrition
Nutrition Facts
Creamy Vegan Brussels Sprouts Casserole Recipe for Thanksgiving
Amount per Serving
Calories
195
% Daily Value*
Fat
13
g
20
%
Saturated Fat
11
g
69
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
1
g
Sodium
604
mg
26
%
Potassium
708
mg
20
%
Carbohydrates
18
g
6
%
Fiber
6
g
25
%
Sugar
4
g
4
%
Protein
8
g
16
%
Vitamin A
1231
IU
25
%
Vitamin C
100
mg
121
%
Calcium
72
mg
7
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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