My Secret to an Irresistible Plant-Based Brussels Sprouts Casserole!

Let's make a Brussels sprout casserole. Welcome back to the Whole Food Plant-Based Cooking Show, where we make plant-based cooking easy. I'm Jill, and today we're making Brussels sprout casserole, which is great for these cool evenings. It's such a comforting dish. We're just going to jump right in. The printable recipe link will be in the details below. I've got one whole onion here, diced, that we're going to start sautéing. And I'm going to sauté our mushrooms and red bell peppers with it. Because when you sauté mushrooms with your onions, as the mushrooms cook, they're going to release some of their juices, and that helps to keep the onions from sticking, because we're not going to use any oil. And if it does start to stick just a little bit, just pour a little bit of water or vegetable broth and it'll come right off. So this is eight ounces of mushrooms and then one red bell pepper. We're just going to sauté these until, you know, they're fully cooked and the onions are just lightly brown. Okay. Our onions and mushrooms are about done, but before we go on, if you're liking the show and enjoy this video, please give it a like, because it really does help the show get out there to more people. All right. So we're going to stick in our three cloves of garlic, minced garlic, and two teaspoons of parsley. And then for the Brussels sprouts, this is two pounds of Brussels sprouts, which sounds like a lot, but they really do cook down and it will make a casserole that'll be good for a few days. So you won't have to cook every day. It's great. I just cut the ends off and then these were pretty big Brussels sprouts. So I cut them into quarters, but if they're smaller Brussels sprouts, I would just cut them in half. And Brussels sprouts are such a great vegetable to eat at this time of year, because they are just loaded with vitamin C and because there's so many viruses going around right now, this is something you really should get into your diet. So we're going to just stick it all in the pan. And I'm going to put a cup of water in here and we're just going to continue to let it cook a bit for about, I would say about 10 minutes just to kind of soften up the Brussels sprouts. And we're going to put a lid on it too, and just let it simmer for a little bit before we mix in our creamy sauce, which is next. While we're waiting for that, I'd like to share some background on our show. 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Complement Essential contains the eight critical nutrients lacking from most plant-based diets in dosages optimized specifically for us. As a special discount for our viewers, just use code plantbasedeasy at checkout to save 15% off of your order. Okay, now onto the delicious sauce that's just going to glue it all together. So I've got a cup of silky tofu, a third of a cup of sunflower seeds, a half a cup of unsweetened soy milk, and you can use whatever plant milk you like, but I would always stress that it's unsweetened. A half a cup of nutritional yeast, three tablespoons of white wine vinegar, two tablespoons of a spicy mustard, or you could use Dijon, any kind of mustard you like really. It's just going to give it kind of that punchy flavor. One tablespoon of a low sodium tamari, the juice of one lemon, or if it's a really large lemon, just half of that. So it probably equals out to about a tablespoon or a tablespoon and a half. Okay, and then half a cup of water. Now you're just going to blend this up until it's really nice and creamy. All right, there we go. Beautiful. All right, I'm going to grab a large bowl, a casserole dish, and our veggies. All right, so all that's left is for us to mix this together and get it into the oven. I already have my oven preheated to 350 degrees, and this recipe came about from our supporting members. I let them vote, or I give them some choices on things that I'm interested in making, and then I let them vote on what they would like to see me make, and I'm always surprised by what they vote on. That makes it so fun for me, and this was the winner for last month. So, supporting members, here's your recipe finally. All right, so we're just stirring it together really well, and then we're going to pour it in our casserole dish. And this is just, it's like a 9x9 casserole dish, a couple inches deep, and it's going to be very full. But you could, you know, if you had a 9x13, that'll work too. It just won't be, you know, as deep, obviously. All right, get all of that sauce in there. All right, so now we're going to stick this into the oven for 40 to 45 minutes. All right, guys, it is out of the oven. If you want to come in and take a look, it may not be the most pretty dish in the world, but boy, is it tasty. So I'm going to let this cool for a few minutes, and then I'll meet you at the table for a taste. All right, here we go. Let's go in. Oh, it's still so hot. You see that steam coming off of it? That's hot. It's so delicious. Come on back next week for another great recipe.