Wednesday, October 15, 2014

Vegan Dijon-Coconut Brussel Sprout and Mushroom Gratin

 I love all things brussel sprouts.  And 'tis the season for them!  What I love even more is picking them at a farm.  I love how they grow on the stalks.  It just looks so cool and weird! 

Sadly enough the last time we visited a U Pick farm, which was last week, everything was already picked over.  It was a bummer.  Just sad little lonely brussel sprout stalks sitting naked in the field.  I think we only ended up picking a few peppers.  Not really worth the 45 minute drive.  But, deuce did have some fun having some good face to face time with a billy goat and some chickens.  That was well worth the trip!

I honestly can't say I have had a bad brussel sprout dish.  Unlike my last sprout recipe, Chinese Style Brussell sprouts with Exotic Mushrooms, this recipe is going to be more of a comfort dish.  It savory and rich, without the excess calories and fat.  So while it seems decadent and bad for you, it is in fact not at all!

Vegan Dijon-Coconut Brussel Sprout and Mushroom Gratin
 Ingredients (fills a 9x13 casserole dish)

2 lbs brussel sprouts, cleaned and cut into fourths
6-8 button mushrooms, sliced
1 yellow onion, chopped
1 tomato, chopped
1 c canned light coconut milk
1 1/2 c unsweetened, original almond milk
2 garlic cloves, minced
4 tbsp dijon mustard
3 tbsp flour
3 tbsp vegan butter
2 tbsp nutritional yeast
2 tbsp evoo, divided
1/2 c seasoned panko crumbs

Preheat oven to 400.  In a pot, boil water and cook quartered brussel sprouts for 4-5 minutes.  Strain and set aside.

In a large sauce pan, heat 1 tbsp evoo and saute garlic and onions for about 3 minutes.  Add in mushroom and saute until mushrooms are soft, just a few additional minutes.  Stir in chopped tomatoes, turn off heat and set aside.

In another sauce pan, make your roux by heating vegan butter.  When the butter is hot, whisk in the flour.  Continue to sir until browned a bit.   Now gradually whisk in the coconut milk and almond milk, and bring to a boil over medium-high heat, whisking constantly.  Once brought to a boil, lower heat and simmer until thickens.  You want to stir frequently.  Add in nutritional yeast and dijon until everything is combined. 

Add your brussel sprout mixture to the sauce, mix thoroughly, then transfer to a 9x13 baking dish.
In a small bowl, toss together bread crumbs and 1 tbsp evoo, sprinkly over the top and bake for about 15-20 minutes.  Let cool for about 5 minutes before serving.

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