It's easy, comforting, and so … Dad did his fair share of cooking though, especially after he retired. If you don’t have an ovenproof skillet you can do this part in whatever you’ve got and transfer to a baking dish after. Our healthier version skips the heavy cream and butter found in most recipes--saving about 160 calories and 12 grams of saturated fat compared to a traditional version. The flavors in this vegan Brussels sprout gratin are perfect for the holidays, and also easy to customize to your liking. This gratin is Whole30, Paleo, Grain Free, Gluten Free, Specific Carbohydrate Diet and can easily be made Keto and Vegan … Loaded Potato Skins. If you have a nut allergy simply omit the almonds or sub with something like oats or pine nuts – which are actually seeds not nuts! And add the remaining ingredients – sprouts, chestnuts, cream, milk, mustard, nutmeg, lemon juice, salt and pepper. It also makes great leftovers, though the sprouts do go a little softer on reheating. Add the Brussels sprouts and cook uncovered until … My sprouts were a bit big, as I left them whole, so I would cut them next time, but a tasty side dish Thanks for sharing!! Tip the sprouts into a deep 30 x 20cm ovenproof dish and pour over the sauce. A gratin is just a posh word for a ‘bake’. In a medium saute pan melt 2 tablespoons of butter over medium heat and sautee leeks and shallots for about 5 minutes or until tender. Of course, instead of the gruyere and heavy cream and bacon, I wanted to make a healthy (healthier, anyway) plant-based version. To reheat a gratin, bake uncovered at 350 F (180 C/Gas 4) until hot and bubbly, about 30 to 45 minutes, depending on the size. And while they weren’t vegan, mum was mostly vegetarian and they both absolutely loved their food, especially veggies. This is what I call an awesome meal. Omg, no! Cauliflower Rice Kimchi Bowls. Then, add 1 tablespoon of olive oil to a saucepan over medium-low heat. Sprouts only ever arrived on my plate at Christmas. Prep Time 20 mins Cook Time 1 hr Whisk together the breadcrumbs, 1 tablespoon olive oil, and the oregano, thyme, black pepper, nutritional yeast if using, and a healthy pinch of salt. Please no. Why nutmeg? Depending on the size and shape of your pan and sprouts, you might not need all of it - add enough to submerge all of the Brussels sprouts but not more than that. Roasted brussels sprouts and quinoa collide in this creamy, cheesy, texture-rich dish. If you’re using ready made breadcrumbs simply roughly chop the flaked almonds and thyme and mix with the breadcrumbs. Continue to cook, stirring very frequently, until the mixture starts to thicken and get lumpy, and then becomes smooth again. Boil the sprouts. Top with the nutty breadcrumbs. Saute the shallots and garlic. * Percent Daily Values are based on a 2000 calorie diet. You don’t want it too fine, crusty lumps are encouraged! When I was researching a couple of other Brussels sprout gratin recipes, I saw someone suggest veganizing them by using coconut milk and Daiya. I’m not sure about par-roasting the Brussels sprouts. Baking the brussels sprouts gratin in the oven Bake the brussels sprouts again for around 15 minutes, or until the top is a delicious crust of bubbly browning cheese! In a large bowl combine heavy cream, cheeses, rosemary and salt & pepper. Your email address will not be published. Our Sponsors LEARN MORE > Sign up for our cooking newsletter. Meanwhile, blend the cashew mozzarella ingredients if you have not yet. Yep, Brussels sprouts is one of my holiday themes this year! Bake for about 10-11 minutes, or until just starting to get tender (they will cook more after the other ingredients are added). Add the trimmed brussels sprouts to a large ziplock bag and pour the sauce over them. This Brussel sprout casserole is a great vegetarian dish to serve up on Thanksgiving along with your other favorite sides. Preheat the oven to 400 degrees Fahrenheit. Maybe because they should be roasting on an open fire while Jack Frost is nipping at your nose . Winter Slaw – raw sprouts finely shredded mixed with crunch red cabbage, red onion, sultanas and walnuts all wrapped up in a vegan mustard mayo. I can literally eat this by the spoonful straight from the oven, straight out the dish. This Cheesy Baked Brussels Sprouts is a dish that will make any Brussels sprout … Set aside, Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6, Put the sprouts into a pan of boiling salted water and cook for just 4 minutes. Brussels Sprout Gratin, Spiced Orange Palmiers | Slice & Bake Recipe, Mince Pie Flapjacks | Vegan & Gluten Free, 1 + 1/4 cups (75g) breadcrumbs – or 2 thin slices stale bread, few sprigs fresh thyme – leaves only or 1 tsp dried thyme, 1 large red onion – peeled and finely chopped, 2 tblsp brandy – or sub with sherry or wine, 1/2 cup (80g)  cooked and peeled chestnuts, Prepare the topping by whizzing the bread in a food processor with the almonds and thyme until roughly chopped - no need for it to be too fine! Add the onion and garlic and cook until softened and translucent, about 5 minutes. Gentle spices traditional and contemporary vegetarian and vegan recipes that keep you ( your! Out for you required to identify you for free access to content on the list of favorite for... Though the sprouts do go a little softer on reheating nutmeg, lemon juice, salt, then Brussels. Roughly chop the flaked almonds and thyme and mix with the Brussels sprouts for Christmas that to... 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