Vegan Brussels Sprouts Casserole Recipe

Vegan Brussels Sprouts Casserole Recipe

This vegan brussels sprouts casserole is the perfect comforting dish to accompany a delicious holiday feast or any meal for any occasion.

This dairy-free and vegan brussels sprouts casserole is incredibly flavourful, creamy and delicious. Made in 35 mins!

Recipe for Vegan Brussels Sprouts Casserole

Recipe for Vegan Brussels Sprouts Casserole

This is a super simple and delicious recipe you could make for any occasion – possibly for a holiday dinner, potluck or any comforting meal.

By using canned coconut milk, we will be creating an intensely savoury and creamy flavour without using any dairy. We will also be using vegan butter to keep this completely dairy-free. By adding crispy onions and breadcrumbs, we will be adding various different textures which makes this dish even more enticing and satisfying!

The creaminess coming from the coconut milk will make you forget that this dish is completely dairy-free! By cooking down the Brussels Sprouts, they’ll become soft and tender and go beautifully with the creamy coconut milk. Adding in the vegetable broth will create a deliciously savoury flavour and by adding in dijon mustard and lemon juice, this will intensify the flavours and make the dish even more interesting.

Vegan parmesan is optional but I highly recommend using it as it will add a deliciously cheesy and deep flavour. Try my cashew parmesan or hemp parmesan recipes for easy vegan parmesan options!

Brussels Sprouts Casserole (Vegan)
Brussels sprouts casserole with vegan parmesan cheese

Ingredients

  • Oil
  • Brussels sprouts
  • Vegan butter
  • Leek / Onion
  • Garlic
  • Thyme
  • Flour
  • Vegetable broth
  • Canned Coconut milk
  • Vegan Parmesan cheese (optional)
  • Dijon mustard
  • Lemon juice
  • Bread crumbs

This Brussels Sprouts Casserole is completely vegan, soy-free and nut-free (if using nut-free vegan parmesan). It is easily made gluten-free by using gluten-free breadcrumbs and flour.


Vegan Brussels Sprouts Casserole

How To Make Brussels Sprouts Casserole (Vegan)

1. Start making your vegan brussels sprouts casserole by preheating your oven to 400 degrees F.

2. Heat oil in a cast iron or any oven-safe skillet (or any pan, if you don’t have an oven-proof skillet) and add quartered or halved Brussels sprouts. Toss and cook for about 3-4 minutes.

3. Reduce the heat to medium and add the vegan butter. Let it melt. Then, stir in leeks (or onion) and salt and pepper and cook for a couple of minutes.

4. Once leeks have cooked down, add in minced garlic and thyme and cook for another minute then stir in flour. Toss to coat the vegetables in flour.

5. Slowly add in canned coconut milk while mixing to allow the liquid to thicken.

6. Then slowly pour in the vegetable broth while continuously mixing.

7. Stir in canned coconut milk.

8. Add in cashew parmesan or hemp parmesan (or any vegan parmesan), dijon mustard and lemon juice. Stir well.

9. If using an oven-safe skillet or cast iron, move on to the next step. If using a regular pan that isn’t oven-safe, transfer the contents into an oven-safe casserole dish.

10. Top with breadcrumbs and crispy onions and bake until top is browned for about 20 minutes at 400 degrees F.

11. Once your vegan brussels sprouts casserole is done, I recommend topping it with fresh chopped parsley before serving but it’s totally optional.

Vegan Brussels Sprouts Casserole

VEGAN BRUSSELS SPROUTS CASSEROLE

This recipe is for vegan brussels sprouts casserole! This brussels sprouts casserole is made in 35 mins with all vegan ingredients!
Print Pin Rate
Course: Appetizer, Side Dish, Snack
Cuisine: Vegan
Keyword: brussels sprouts, casserole, vegan
Prep Time: 5 minutes
Cook Time: 10 minutes
Baking Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 304kcal

Equipment

  • 1 Knife
  • 1 Cutting Board
  • 1 Spatula
  • 1 Cast Iron or oven-safe skillet (or any pan)
  • 1 Casserole Dish (if not using cast iron or oven-safe skillet)
  • 1 Oven
  • 1 Measuring utensils

Ingredients

  • 1 tbsp oil
  • 1 lb Brussels sprouts quartered or halved
  • 1/2 leek (around 1 cup), chopped finely or use 1/2 diced onion
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 cloves garlic minced
  • 1 tbsp thyme
  • 2 tbsp flour use gluten-free alternative if needed
  • 3/4 cups vegetable broth
  • 1 cup canned coconut milk (full fat) or vegan heavy cream
  • 1/4 cup cashew parmesan or hemp parmesan or any vegan parmesan (optional)
  • 2 tsp dijon mustard
  • 1 tbsp lemon juice

TOPPING

  • 1/2 cup breadcrumbs use gluten-free, if needed
  • 1/2 cup crispy onions optional
  • 2 tbsp fresh parsley, chopped optional

Instructions

  • Start making your vegan brussels sprouts casserole by preheating your oven to 400 degrees F.
  • Heat oil in a cast iron or any oven-safe skillet (or any pan, if you don’t have an oven-proof skillet) and add quartered or halved Brussels sprouts. Toss and cook for about 3-4 minutes.
  • Reduce the heat to medium and add the vegan butter. Let it melt. Then, stir in leeks (or onion) and salt and pepper and cook for a couple of minutes.
  • Once leeks have cooked down, add in minced garlic and thyme and cook for another minute then stir in flour. Toss to coat the vegetables in flour.
  • Slowly add in canned coconut milk while mixing to allow the liquid to thicken.
  • Then slowly pour in the vegetable broth while continuously mixing.
  • Stir in canned coconut milk.
  • Add in cashew parmesan or hemp parmesan (or any vegan parmesan), dijon mustard and lemon juice. Stir well.
  • If using an oven-safe skillet or cast iron, move on to the next step. If using a regular pan that isn’t oven-safe, transfer the contents into an oven-safe casserole dish.
  • Top with breadcrumbs and crispy onions and bake until top is browned for about 20 minutes at 400 degrees F.
  • Once your vegan brussels sprouts casserole is done, I recommend topping it with fresh chopped parsley before serving but it's totally optional.

Notes

To make this recipe gluten-free, use gluten-free breadcrumbs.
If you don’t want to use tofu, feel free to use a different plant-based protein instead, such as beans or lentils.
Feel free to switch up the vegetables and spices according to your preferences.

Nutrition

Calories: 304kcal | Carbohydrates: 30g | Protein: 8g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 635mg | Potassium: 694mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1390IU | Vitamin C: 107mg | Calcium: 107mg | Iron: 4mg

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