Roasted Brussels sprouts are are baked with cream cashew sauce, garlic, and shallots, and topped with crispy herbed breadcrumbs to make this amazing vegan Brussels sprout gratin!
Preheat the oven to 400 degrees Fahrenheit. Toss the Brussels sprouts in a baking dish with about 1/2 tablespoon olive oil, or enough to lightly coat. Bake for about 10-11 minutes, or until just starting to get tender (they will cook more after the other ingredients are added). Remove from the oven.
Meanwhile, blend the cashew mozzarella ingredients if you have not yet. Then, add 1 tablespoon of olive oil to a saucepan over medium-low heat. Add the shallot, garlic, and salt, and continue to cook, stirring occasionally, until the shallot is translucent but not browned, 5 to 7 minutes.
Add the blended cashew mozzarella mixture to the pan, and stir well. Increase the heat to medium. Continue to cook, stirring very frequently, until the mixture starts to thicken and get lumpy, and then becomes smooth again. Add the mixture to the pan with the Brussels sprouts. 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. Gently stir together.
Whisk together the breadcrumbs, 1 tablespoon olive oil, and the oregano, thyme, black pepper, nutritional yeast if using, and a healthy pinch of salt. Sprinkle the breadcrumbs evenly on top of the baking dish. Bake for about 15 more minutes, or until nicely browned, rotating the dish partway through for even browning. Best served hot.
Vegan Brussels Sprout Gratin originally printed from https://yupitsvegan.com/vegan-brussels-sprout-gratin/ November 19, 2017