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Quick vegan Brussels sprout gratin

updated

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Ingredients for 2 servings:

  • 500 g Brussels sprouts
  • 250 ml vegetable stock
  • 60 g cashew nuts
  • 3 tbsp nutritional yeast
  • 2 tsp tapioca starch
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp smoked paprika powder
  • ½ tsp salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

with a spicy, cheesy cashew sauce

Preheat the oven to 200°C (top/bottom heat). Steam the Brussels sprouts for 10 minutes and spread them in a small casserole dish. Blend the remaining ingredients in a blender until a sauce forms and pour over the Brussels sprouts. Bake in the hot oven for about 20-25 minutes, until the sauce has set and the top is lightly browned. Serve with vegan Worcestershire sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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