You may recall that I have been "practicing" for my holiday meal this year (I have Christmas dinner this time). I tried this "Beef" Wellington with Bourbon Sauce recipe made with Field Roast and it was awesome. Along with it I mad a Brussels Sprout Casserole; it is almost exactly the same as this Green Bean Casserole but with Brussels sprouts.
I am torn between which one I like more- the green bean or the Brussels. I am thinking I make one casserole at the holiday divided on each side- one side green beans and the other Brussels sprouts.
I am feeling pretty good about the upcoming holidays this year. How about you?
Brussels Sprout Casserole
~ 1 lb fresh Brussels sprouts cut in half and lightly steamed
1/4 cup flour
1/4 cup Earth Balance Vegan Buttery Spread
1 1/2 cups vegetable stock
1/4 cup nutritional yeast
1 tbsp reduced sodium soy sauce
2 tbsp vegetable oil
1 tsp onion powder
1/2 tsp garlic powder
1/2 cup French fried onions
Preheat oven to 350 degrees.
In a small saucepan, over medium low heat, melt 1/4 cup of the Earth Balance and add the flour.
Allow to cook for a couple of minutes stirring constantly. Add the vegetable stock, soy sauce, garlic and onion powders. Stir constantly, until sauce thickens to the consistency of gravy. Whisk in the vegetable oil and nutritional yeast.
Place the steamed Brussels sprouts in a bowl and add the gravy. Toss to coat. Put the misture into a small casserole dish.
Top with the French fried onions.
Bake at 350 for 30 minutes or until bubbly and warmed through.