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Brussel Sprout Casserole

12/12/2014

22 Comments

 
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Ingredients:
Brussel Sprouts
1/2 Cup Dry Millet
1 8 oz Package Tempeh
1 Tablespoons Balsamic Vinegar
Orange Rind

Cranberry Sauce:
1 Pound Cranberries
Juice of 2 Oranges
5 Tablespoons Agave Nectar
2 teaspoons Cinnamon
1 teaspoon Ginger
1/2 Cup Coconut Milk
1/2 Cup Water (as needed)

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I made this casserole for Thanksgiving this year. Since there's not much else at Thanksgiving that I can eat I wanted to make something that was substantial with vegetables and protein. A casserole seemed like the perfect way to combine everything together. I thought that brussel sprouts and cranberries would be a nice seasonal touch. I added millet and tempeh for some protein. My brother recently went gluten free so I decided to pick items that he could eat.

I hadn't had millet before, it's a gluten free grain from northern Africa, and it reminded me a lot of couscous. Tempeh is fermented soybeans so its a great source of probiotics. The fermentation process forms the soybeans into a loaf that then can be sliced or crumbled. When I used it sliced I like to slice it very thinly because I find it can sometimes be dry and ensure the rest of my recipe has enough moisture to make up for it - hence the cranberry sauce. 

The cranberry sauce ended up being more involved than I thought. I wanted it to simply be cranberries and oranges so I didn't have too much sugar, etc. added in but cranberries are way more sour than I thought. I added the agave to temper the sourness and the coconut milk and water to thin it out (the coconut milk adds some sweetness as well). My original reasoning for adding the orange was because it was the featured ingredient in the Virtual Vegan Potluck, but it really adds a lot to the dish, especially the zest at the end. It's a finishing touch that often gets left off, but I urge you not to!

To go back to the previous post in the Virtual Vegan Potluck click here:
A Journey with Tiffany
To move on to the next post click here:
Coconut & Berries

To go to the beginning of the Virtual Vegan Potluck click here: Virtual Vegan Potluck


Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 8 as a side
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Instructions:

Prep your brussel sprouts by cutting the end off and slicing them in half. Steam them on top of the stove for about 5 minutes, so that they get soft but aren't cooked too much. If you don't have a steamer then put them in a pot with about half as much water as sprouts. Stir them a bit to even out the cooking, so the ones on the bottom are not super mushy. Coat the sprouts in balsamic vinegar.

Cook the millet according to package directions - bring 1 cup of water to a boil, add the millet and reduce to a simmer until the water is absorbed.

Combine the cranberry sauce ingredients in a sauce pan on the stove over medium heat. It will cook for about 10 minutes. You should hear the cranberries popping. Stir it throughout to prevent the sauce from burning. If the sauce is too tart add more agave or coconut milk - note that the agave will act as a thickener while the coconut milk will thin it out. If you want the sauce thinner but without adding more sweetener, then just add water. You want the sauce to be thin enough that it will drip down to coat all the ingredients in the casserole dish.

Slice the tempeh in thin strips. I find that tempeh can be dry, so I like to cut it thin in order to allow the sauce to soak into it as much as possible.

Preheat the oven to 400 degrees. Combine the sprouts and millet and add to the casserole dish (reserve some sprouts to put on top of the casserole). Cover with the strips of tempeh and pour the cranberry sauce on top. Cover and place in the oven for 15-20 minutes. Thinly slice the remaining sprouts. Remove the covering from the casserole and top with the thinly sliced sprouts. Cook for another 5-10 minutes until the sprouts are browned. Top with orange zest and serve. Enjoy!
22 Comments
Lovlie link
12/12/2014 05:56:34 pm

The combination of flavours sound amazing. I've recently been making several batches of cranberry sauce. And yes, it does require quite a lot of sweetener. I've tried using dates for a healthier alternative but they are not sweet enough to tone down the tartness. I'll try adding the coconut milk, it sounds delicious too!

Reply
Meghan
12/13/2014 04:36:41 am

Thanks! Yea, the agave wasn't quite doing the trick. The coconut milk improved the sweetness and consistency!

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Emma link
12/12/2014 08:34:17 pm

This looks awesome! I love Brussels sprouts, tempeh & cranberry sauce ! I don't cook with cranberries often but I made these tasty little no-bake cranberry jam tarts last year which were super tasty. I did need to sweeten up the cranberry filling quite a bit though.

Reply
Meghan
12/13/2014 04:34:00 am

Thanks! Those sound great! You might want to try coconut milk - not sure how it would mess with the consistency though

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Poppy link
12/13/2014 02:51:33 am

What an interesting take on the classic side of Brussels sprouts! Happy VVP!

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Meghan
12/13/2014 04:34:31 am

Thanks!

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Megan link
12/13/2014 03:08:03 am

What a different casserole - I haven't seen these ingredients all together before. Very interesting - gonna have to try it!

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Meghan
12/13/2014 04:37:14 am

Thanks! Let me know what you think!

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Dianne link
12/13/2014 03:39:51 am

This looks like a perfect holiday dish!

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Meghan
12/13/2014 04:38:00 am

Thanks so much!

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Annie link
12/13/2014 06:12:47 am

Everything is in there! What a great side dish. Thanks so much for "bringing" it to the Potluck!

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Meghan
12/13/2014 06:46:20 am

Thanks so much! I'm so excited to participate!

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Amy link
12/13/2014 12:53:49 pm

Anything with Brussels sprouts gets a big gold star in my book! Looks super!

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Meghan
12/14/2014 03:49:01 am

I agree! Thanks!

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marfigs link
12/14/2014 02:23:58 am

What a delicious combination! This looks like an easy and unique dish :)

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Meghan
12/14/2014 03:49:34 am

Sure is! Hope you like it!

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Somer McCowan link
12/14/2014 04:53:44 am

What a great combination! Looks super yummy!

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Meghan
12/21/2014 09:41:48 am

Thanks so much! Hope you like it!

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Kyra link
12/18/2014 10:37:52 pm

Wow, this looks awesome! I love brussels sprouts, but never really do anything fancy with them...this casseroles looks very tasty <3

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Meghan
12/21/2014 09:42:19 am

Thanks!!

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Keely @ Gormandize link
12/26/2014 06:53:04 pm

I love brussels sprouts, thanks for bringing this to the potluck!

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Meghan
1/4/2015 03:21:03 am

Glad you like it!

Reply



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    This blog is about my adventures adhering to a plant-based diet in a meat-based world and incorporating vegan practices into more parts of my life. As many of my friends and family aren't vegan, and the best part of cooking is sharing your food with others, I try to make recipes that can be enjoyed by vegans and meat-eaters alike. 

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