Creamy, cheesy and comforting, this Vegan Brussels Sprouts Gratin is a delicious side dish the whole family is sure to love!
Brussels sprouts rank high up on the list of favorite vegetables for my kiddos so we almost always have some on hand. Typically we simply roast them with a bit of olive oil, salt and pepper, which is delicious enough. But it was time to branch out and try something new so we made this Vegan Brussels Sprouts Gratin and friends it is delish! Like the whole family loved it, a total win in my book!
The best part about this dish, besides the fact that is it so yummy, is how easy it is to make. It uses simple ingredients and is ready in about 30 minutes making it great for those days when you want a cozy home cooked dish that doesn't require a lot of work or time.
prep the brussels sprouts
To start you'll need to prep the Brussels sprouts. Be sure to trim the ends and remove any yellowing outer leaves then simply cut in half. This is a great way to get the kids involved in the kitchen. Older kids can help with trimming and cutting the sprouts while younger ones can help with pulling off any outer leaves.
how to make it
To cut down on bake time I opted to boil the sprouts briefly for about 5 minutes before adding them to the very simple cream sauce. Sauté onions and garlic in olive oil and then sprinkle with a bit of flour. Add vegetable broth and non dairy milk and the flour will thicken the liquid into a creamy sauce to coat the sprouts before topping with vegan parmesan and baking to crispy deliciousness.
vegan parmesan variations
Vegan parmesan is what really takes these Brussels sprouts up a notch and adds a wonderful "cheesy" flavor. We used a hemp seed version we've been making for a while now. We love it because there's no special equipment needed to match a batch. The recipe for that version is included below, but if you don't have hemp seeds or prefer a cashew based parmesan, check out this guide.
If you make a recipe, I would love to know how it turns out! You can leave a comment and rating below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!
- 1 lb brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- ¼ cup onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon italian seasoning
- 3 teaspoon flour
- ½ cup vegetable broth
- ½ cup nondairy milk
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ¼- ½ cup vegan parmesan see note
- 4 tbsp hemp seeds
- 3-4 tablespoon nutritional yeast
- ⅛ teaspoon garlic powder
- ¼ tsp italian seasoning or dried oregano
- ¼ -½ teaspoon salt
Preheat oven to 400 degrees.
Bring a pot of water to a boil. Salt water and add brussels sprouts. Cook for 5-7 minutes until just tender and bright green.
While brussels sprouts cook, heat olive oil over medium heat in an oven proof skillet. Add onion and sauté for 5 minutes. Add garlic and seasoning and cook for 30 - 40 seconds longer.
Sprinkle flour over onions and stir to coat. Stir in broth and mix until thickened a bit.
Pour in milk and stir until smooth. Add salt and pepper and stir.
Once the brussels sprouts are tender, drain and add to the skillet. Stir to coat in sauce and spread in an even layer.
Sprinkle desired amount parmesan over brussels sprouts.
Transfer skillet to oven and bake until sprouts are tender, about 15 minutes.
Cool briefly and serve.
Combine all ingredients in a bowl with a lid and shake to mix.
If hemp seeds are unavailable, you can make a cashew based parmesan. That recipe is here. You can also use store bought as well.
So easy to make and so delicious. It is my go-to when I want something creamy but still healthy!
I'm not even vegan and I love it.
Thanks Roxy! I'm thrilled you enjoy the recipe!