Vegan Shaved Brussel Sprouts Recipe With Mustard Sauce
User Reviews
5
Vegan Shaved Brussel Sprouts Recipe With Mustard Sauce
Description
The Vegan Shaved Brussels Sprouts Recipe begins by thinly slicing Brussels sprouts and leeks for quick, even cooking. These are sautéed until just softened. Meanwhile, a mixture of cornstarch or arrowroot powder and almond milk is whisked with Dijon mustard to create a base for the sauce. Additional almond milk and coconut milk enrich the sauce, providing creaminess without dairy. Salt and black pepper season the dish as it cooks until the sauce thickens and the vegetables reach desired tenderness.
The shaved sprouts provide a delicate texture compared to whole or halved versions, allowing the mustard sauce to coat each piece evenly. The combination delivers a subtle tang from mustard balanced by the mild sweetness of coconut milk. This dish can be served immediately as a side or light main, showcasing plant-based ingredients in a creamy, flavorful preparation.
The recipe can be adapted with variations in the starch used or the choice between vegan butter and broth for the initial sauté. Monitoring the sauce consistency ensures it thickens without becoming clumpy, maintaining a smooth coating around the vegetables.
Shaving Brussels sprouts thinly helps the sauce coat evenly and reduces cooking time.Vegan butter or vegetable broth can be used for sautéing depending on dietary preference.Use cornstarch or arrowroot powder for thickening; adjust quantity for sauce thickness.Cook until sauce thickens and sprouts are tender to your liking, adding more plant milk if needed.
Ingredients
- 1 lb Brussels sprouts
- 1 leek
- 2 tablespoon vegan butter or vegetable broth
- 2 teaspoon cornstarch or arrowroot powder
- ¾ c almond milk
- 2 tablespoon Dijon mustard
- ½ c coconut milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Using a sharp knife, cut each Brussels Sprout into 3 or 4 slices.
- Slice off the leek’s dark green end. Then thinly slice the remaining pale green part of leek into rings and discard the root end.
- Melt vegan butter (or vegetable broth) in a medium skillet and over medium heat. Add sprouts and leek and cook stirring occasionally until sprouts begin to soften, about 7-9 minutes.
- Meanwhile, in a medium bowl mix together corn starch or arrowroot starch and 2 tablespoon of almond milk. Whisk in mustard powder.
- Add this mixture to a skillet along with the remaining almond milk, coconut milk, salt and pepper. Cook until the sauce thickens and sprouts are tender as per your taste. (If the Brussels Sprouts start to stick to the bottom of the pan, you can add more plant milk)
- Serve immediately.
Notes
- Thinly slice Brussels sprouts and leek to shorten cooking time and aid sauce coverage.
- Choose vegan butter or vegetable broth for sautéing based on preference or availability.
- Thicken sauce with cornstarch or arrowroot powder and adjust liquid if thicker or thinner sauce wanted.
- Serve immediately for best texture; the dish can be adjusted for creaminess by adding more plant milk.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 12.3g | 4% |
| Protein | 4.1g | 8% |
| Fat | 15.4g | 24% |
| Saturated Fat | 11g | 55% |
| Sodium | 319mg | 13% |
| Potassium | 449mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 3.3g | 7% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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