Tuesday, November 4, 2014

Sarah's Vegan Thanksgiving Recipes!....Vegan Creamy Dijon Brussels Sprouts!

Like most people, I NEED to have all of my mom's dishes at Thanksgiving.  I have always been the only veggie growing up in my house,  but not always vegan.  Basically what I have done over the last few years, is to take all of my family's recipes, but make them vegan.  I swear, you cannot even tell.  Heck, my dad (a huge carnivore) had no idea these Brussels sprouts were vegan.  It is simple, in all actuality!  Just replace milk and butter with almond milk and vegan Earth Balance.

So here is one of my favorite items for my vegan Thanksgiving meal:

Vegan Creamy Dijon Brussels Sprouts

12 oz Brussels sprouts, ends trimmed and cut an "X" at the stem
4 tbsp vegan butter (I use Earth Balance)
2 garlic cloves, minced
1 c unsweetened, original almond milk
2 tbsp flour
1-2 tbsp Dijon mustard
2 table lemon juice
s+p to taste

Bring water in a pot to a boil and cook Brussels sprouts for about 4-5 minutes or until they are just tender and are bright green.  Do not over cook!  Drain and set aside.
In a large saute pan, make your roux by melting vegan butter over medium heat and mixing in flour.  Stir frequently until slightly browned.  This should take about 3-4 minutes.  Slowly stir in almond milk and cook until reduced and lightly thickened.  Stir in mustard, lemon juice and seasonings.  Mix until combined and toss in Brussels sprouts.  Coat the brussels sprouts and serve!


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