You know what I didn’t know? That brussel sprouts are actually brusselS sprouts. I’ve been typing and saying this veggie’s name incorrectly for years! The things you learn while blogging.
This is one of Guy’s few Thanksgiving-y recipes. On November 20th it looks like Food Network is airing a Thanksgiving episode of Guy’s Big Bite, but based on what he’s making it doesn’t seem like Guy is big on the holiday (in fact it looks like he has a big barbeque for Thanksgiving every year). Neither am I. Thanksgiving food is kinda gross. If I could, I would make tacos, but the rest of my family loves the traditional stuff. My (also vegan) sister is mostly in charge of making our Thanksgiving food, and I typically go along with whatever.
This creamy brussels sprout gratin is pretty great, though. It would be an excellent alternative to green bean casserole, and would make even the biggest brussels sprout naysayer satisfied.
- 1 pound of brussels sprouts, washed with ends trimmed off
- 2/3 cup of mozzarella style Daiya shreds (or your favorite vegan cheese)
- 1 Tbsp flour
- 1 1/2 tsp fresh thyme
- 2 cloves garlic, chopped
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 3/4 cup almond milk
- 1/4 cup soaked raw, unsalted cashews
- 1/2 cup panko breadcrumbs
- 1/4 cup parmesan-style nondairy cheese
- 1 Tbsp olive oil
- 1 Tbsp clopped Italian parsley
- Preheat oven to 350 degrees F.
- In a blender, combine almond milk and cashews until pureed into a thick, creamy liquid.
- Using a sharp knife or a mandolin, finely slice brussels sprouts about 1/8 of an inch thick. In a bowl, combine bussels sprouts with flour, cheese, garlic, thyme, salt and pepper.
- Place brussels sprouts mixture in a 8.8 baking dish and pour cashew cream over the brussels sprouts.
- Im a smaller bowl combine panko breadcrumbs, parmesan and oil. Sprinkle breadcrumb mixture over brussels sprouts and bake 25-30 minutes, until the top is browned and the brussels sprouts mixture is creamy and bubbling.