Creamy Vegan Brussels Sprouts

This is one of my favorite recipes when I have to prepare a lunch/dinner for those that are not vegan/vegetarian. It’s easy and everybody loves it!

500g brussels sprouts, half sliced

200g tofu
200ml nut milk (I’ve used almonds)
1 tbsp white miso or 2 tbsp nutritional yeast
1 tbsp dijon mustard
3 tbsp olive oil
1 tbsp lemon juice
1 garlic clove 
1 tsp salt
Black pepper to taste
Vegan parmesan on top

Preheat the oven to 180ºC.
Wash the brussels sprouts and cut the big ones in half, add them in a large pot of boiled water with salt – cook for 5 min. Meanwhile, mix all the cream sauce ingredients (except the parmesan) in a mixer or blender until creamy and smooth. Remove from pot, drain well and transfer to a baking dish. Add salt and then the sauce. Cover with baking paper and allow it to bake for 20 min. Then take off the paper, add vegan parmesan and leave it for more 10-20 min until roasted.

Ps: if you can’t find the brussels sprouts or is not season, you can prepare it with the vegetable of your choice 😋

Published by Caroline Massote

I'm a former psychologist and was born in Brazil but now I teach yoga and cook in Mexico City. Traveling is my great passion, so I am happy to share with you all my experiences around the world.

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