Recipes

Brussels Sprouts Casserole

:15 min

:1 hr 25 min

Serves 6 to 8

1/2 cup vegan butter

1/2 cup all-purpose flour

3 cups unsweetened almond beverage

1 tub (227g) vegan herb and chive cream cheese

1 tbsp chopped fresh parsley

1 tsp Longo’s Garlic Powder

1/2 tsp each salt and pepper

1 pkg (1kg) Longo’s Sweet and Smoky Brussels Sprouts

1 1/2 cups vegan crumble

1/2 cup chopped fresh herbs (such as parsley and chives)

1/2 cup shredded vegan cheddar

•Melt butter over medium heat in saucepan and stir in flour; cook for 1 minute. Whisk in almond beverage. Cook, whisking, for about 10 minutes or until thickened enough to coat the back of a spoon. Remove from heat and whisk in cream cheese until smooth. Whisk in parsley, garlic powder, salt and pepper.
•Layer half the Brussels sprouts into casserole dish and sprinkle with crumble and herbs. Pour half of the sauce overtop. Repeat layers once. Sprinkle with cheddar. Cover with foil and bake in preheated 400°F oven for 45 minutes or until Brussels sprouts are tender. Remove foil and bake for 15 minutes or until golden brown on top.

Per serving (1/8th recipe): 330 calories