Vegan Shaved Brussel Sprouts Recipe With Mustard Sauce – you’re gonna love this easy dairy-free and gluten-free side dish prepared in one skillet and in less than 30 minutes. It’s super creamy, aromatic and perfect for any occasion.
You guys, these Vegan Shaved Brussel Sprouts are seriously delicious and so easy to make.
After years of making classic roasted brussels sprouts, I think found a decent contender.
The secret of making such a delicious brussels sprouts dish is in thinly slicing them and then sautéing in a creamy mustard infused sauce.
It’s simple and a quick recipe idea that I’m sure your family will love.
📋 Ingredients
This Sauteed brussel sprout slaw doesn’t require many ingredients and comestogether quickly and easily.
- Brussels Sprouts – I picked mine on the stalk and then just sliced them off of it
- leeks – creamed leeks along deserve a separate post. They have the same wonderful flavor as a regular onion but slightly sweeter and more delicate
- vegan butter (not pictured) – I love using Miyoko’s vegan butter. If you follow plant-based no-oil diet, feel free to substitute with a vegetable broth
- mustard – I recommend using Dijon mustard or stone ground Dijon mustard
- creamy component – in recipes that usually require cream, I like using a combination of coconut milk and a less aromatic plant milk, like almond milk. You can use a coconut milk alone, but expect a final dish to have a stronger coconut flavor. Likewise, you can use a lower fat plant milk alone
- herbs (not pictured) – rosemary works great in this recipe
- thickener (not pictured) – cornstarch or arrowroot
🔪 Instructions
Using a sharp knife, cut each Brussels Sprout into 3 or 4 slices. The thinner the slice, the faster you’ll make the dish.
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 2 tsp of corn starch or arrowroot starch and 2 tbsp of almond milk. Whisk in Dijon mustard.
Add this mixture to a skillet along with the remaining plant 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)
♨️ Storing And Reheating
These vegan Brussels Sprouts should be stored covered in a refrigerator for up to 2 to 3 days. You can reheat them in a microwave-safe dish for 15 to 20 seconds.
🍴 Similar Recipes
If you’re making this Vegan Shaved Brussel Sprouts Recipe for Thanksgiving or Christmas, don’t forget to pair them with my favorite garlicky Mashed Potatoes.
Below are some of my favorite similar recipes:
- Roasted green beans and cherry tomatoes
- Russian beet potato salad
- 15-minute green beans
- Creamy cauliflower salad
📖 Recipe
Vegan Shaved Brussel Sprouts Recipe With Mustard Sauce
Ingredients
- 1 lb Brussels sprouts
- 1 leek
- 2 tbsp vegan butter or vegetable broth
- 2 tsp cornstarch or arrowroot powder
- ¾ c almond milk
- 2 tbsp Dijon mustard
- ½ c coconut milk
- ½ tsp salt
- ¼ tsp 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 tbsp 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
Nutrition
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