Tuesday, October 23, 2012

Brussels Sprout Casserole

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.

10 comments:

  1. Looks tasty! I'm so excited about the holidays!

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    1. Thanks! I am getting pretty excited about the holidays too!

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  2. This looks incredible, thanks so much for the recipe and your creativity! I love Brussels, I currently enjoy them roasted whole or shaved and sauteed simply in a pan, but this really brings a whole new way to enjoy them.

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    1. Thank you for the kind words! Please let me know what you think if you do try this. I really liked it.

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    2. So great! The gravy came together quickly and easily. Lightly steaming the brussels was smart, they still had a nice bite to them, just as I like green beans in casserole. After it baked I think it was just a little too oily for me, next time I would scale back the vegetable oil to about 1 tbsp. Other than that I will be making this often! Such a simple, comforting side. Thanks again!

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  3. Hi Lee. I made this recipe today after craving it since seeing it posted. It was so easy to make and the sauce turned out perfect. My husband and I enjoyed a early patio dinner (I'm in Texas!) and he absolutely loved it! I will be bringing side dishes to a non-vegan family Thanksgiving and this will be a perfect accompaniment. I'm in telecom like you with two non-vegan boys so I really appreciate and admire your time to blog and creativity in the kitchen.

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    1. I am so glad you liked it and thanks for the kind words- truly cooking is my relaxation!

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  4. Vegan Radhika SarohiaOctober 14, 2013 at 11:22 PM

    This looks terrific, will be trying it soon
    Normally I just make brussel sprouts (halved with spices) on the stove-top, but I love nutritional yeast vegan "cheeze" sauces so I think this will be delicious

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