Vegan Shaved Brussel Sprouts Recipe With Mustard Sauce

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, flavorful 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.

Jump to:

• 📋 Ingredients
• 🔪 Instructions
• ♨️  Storing And Reheating
• 🍴 Similar Recipes
• Recipe

📋 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 fragrant 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 teaspoon of corn starch or arrowroot starch and 2 tablespoon 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 and Cornbread Stuffing.

If you want a quick overview of the recipe, please check out my Creamy Brussels Sprouts web-story.

Recipe