Vegan Brussels Sprout Gratin
Servings 5 servings
Ingredients
- 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
Vegan Parmesan
- 4 tbsp hemp seeds
- 3-4 tablespoon nutritional yeast
- ⅛ teaspoon garlic powder
- ¼ tsp italian seasoning or dried oregano
- ¼ -½ teaspoon salt
Instructions
- 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.
Vegan Parmesan
- Combine all ingredients in a bowl with a lid and shake to mix.
Notes
If hemp seeds are unavailable, you can make a cashew based parmesan. That recipe is here. You can also use store bought as well.
