Vegan Brussels Sprouts Casserole
This vegan brussels sprouts casserole is a great side dish for your upcoming holiday dinners. It’s gluten-free and with a simple low-carb or keto option.
Make this vegan brussels sprouts casserole one of your new family favorites. As Thanksgiving and Christmas get closer, it’ll be time to start planning those dinner parties.
This means choosing the tasty sides. Instead of the usual green bean casserole, try this recipe instead! This would go great with my Vegan Turkey on Thanksgiving.
It’s dairy-free, gluten-free and has layers of flavor. The creamy sauce is made with coconut milk, herb and spices and thickened with gluten-free flour.
But the addition of mushroom powder and veggie broth really perks up the flavor.
This is one to satisfy even the pickiest eater. Outside of special dinners, this can be a good quick side dish. Make it on a busy weeknight.
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Key tips for better-tasting brussels sprouts
- Season them well. The best sprouts need some great flavor.
- Pick ones that are bright green with outer leaves intact. Make sure they feel firm when you gently squeeze them.
- Choose smaller ones. They are much sweeter. Large sprouts can be really bitter. Avoid them if possible.
- Choose fresh over frozen for better flavor and texture.
- Don’t crowd the pan when pan-roasting. Spread them out in a single layer so they can brown quickly without steaming.
Other Ingredient Notes
- Vegetable stock – Adds lots of flavor to the sauce. I used Better Than Bouillon Vegetable Base.
- Gluten-free flour – Any brand of all-purpose gluten-free flour would work.
- Coconut milk – Adds richness to the sauce. You can also use another non-dairy milk such as cashew, oat or almond.
- Mushroom seasoning – This adds even more savoriness and flavor to the sauce. It can be found at Asian grocery stores or online. I highly recommend it but it may be left out if you’re unable to find it.
- Almond meal for topping – For a nut-free option, try gluten-free panko breadcrumbs.
Step-By-Step Instructions
- Prepare the Brussels Sprouts
Rinse them and remove any old or dried outer leaves. Slice in half and roast in a dry, non-stick skillet for 4 minutes. Add a bit of oil if the pan is not non-stick. Remove the sprouts and set aside.
- Make the sauce
Heat the vegan butter in the skillet and add the chopped carrot, onions and garlic. Cook until the onions are browned.
Reduce the heat and gradually stir in the flour. Cook until the flour is lightly toasted then gradually add vegetable stock. Add the seasonings and spices and simmer for 2 minutes.
Remove from the heat and stir in the coconut milk.
- Bake the Casserole
Toss the brussels sprouts in the sauce then add to a casserole dish. Top with almond meal and bake for 15 to 20 minutes.
Pro tip: If your skillet is oven-safe, then the casserole can be baked right in the skillet for even easier cleanup.
Low-carb Option
Try pureed, cooked cauliflower
Cauliflower is a good low-carb option that’s easy to find in most places. Cauliflower naturally contains pectin (the stuff that makes fruit jams and jellies thicken) so of course, it will be a great thickener.
For this recipe, blend a 1/4 cup of cooked cauliflower with the vegetable stock. Then add to the cooked onions. Add more water or stock if needed.
Use xanthan gum
Xanthan gum is a thickener that also acts as a stabilizer. This means it keeps liquids and oils from separating.
It’s very effective so you’ll only need a tiny amount. For this recipe, start with 1/8 teaspoon mixed with 2 tablespoons of water. It should become gel-like. Then gradually stir into the sauce after adding the vegetable stock.
Meal Prep Tip
This recipe can be made ahead of time by following every step you would take before baking it. Cover it with foil and keep it stored in your refrigerator.
To cook, take the casserole out of the refrigerator about 30 minutes before baking. Then, bake according to the instructions.
When meal prepping for the week, keep in mind that the brussels sprouts are best enjoyed in the next two days.
Storage
Add the casserole to an airtight container and place it in the refrigerator. Enjoy within a day or two.
More Casserole Recipes
- Vegan Shepherd’s Pie
- Vegan Semolina Gnocchi
- Vegan Stuffed Shells
- Vegan Mushroom Pot Pie
- Vegan Green Bean Casserole
- Vegan Sweet Potato Casserole
- Vegan Cornbread Dressing
Brussels Sprouts Casserole (Vegan + Gluten-free)
Ingredients
- 1 lb brussels sprouts
- 1 cup vegetable stock
- 2 tablespoon vegan butter, plus extra
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 3 garlic cloves, chopped
- 4 tablespoon gluten-free all-purpose flour
- ½ cup coconut milk
- 2 teaspoon thyme
- 1 teaspoon mushroom seasoning, optional
- 2 bay leaves
- pinch ground nutmeg
- salt and pepper, to taste
- ¼ cup almond meal, for topping
Instructions
Prepare the Brussels Sprouts
- Rinse the sprouts and remove any old or dried outer leaves. Slice in half.1 lb brussels sprouts
- Heat a non-skillet over medium flame and add the sprouts. Add a bit of oil if the pan is not non-stick. Pan-roast until browned for 4 minutes.
- Remove the sprouts and set aside.
Make the sauce
- Preheat the oven to 350°F/180°C. Butter an 8 to 10-inch casserole dish.
- Heat the vegan butter in the skillet and add the chopped carrot, onions and garlic. Cook until the onions are browned.2 tablespoon vegan butter,1 medium onion,1 medium carrot,3 garlic cloves
- Reduce the heat and gradually stir in the gluten-free flour. Cook until the flour is lightly toasted then gradually add vegetable stock.4 tablespoon gluten-free all-purpose flour,1 cup vegetable stock
- Add the seasonings, spices and herbs. Simmer for 2 minutes.2 teaspoon thyme,1 teaspoon mushroom seasoning,2 bay leaves,pinch ground nutmeg,salt and pepper
- Remove from the heat and stir in the coconut milk.½ cup coconut milk
Bake the Casserole
- Toss the brussels sprouts in the sauce then add to the casserole dish. Top with almond meal and bake for 15 to 20 minutes. Serve warm.¼ cup almond meal
Notes
- If your skillet is oven-safe, then the casserole can be baked right in the skillet for even easier cleanup.