These creamy + dreamy Sun-Dried Tomato Brussels Sprouts are a quick dairy-free side dish that is packed with flavor + is so healthy! Tired of roasting brussels sprouts? Me too! No roasting involved here, just a simple sauce that is very similar to a creamy cheese sauce but is completely plant-based.
Vegetable side dishes can get so boring. I tend to get in a vegetable rut. I find something that I know my family likes and I put it in the regular rotation. That regular rotation somehow evolves into an every week menu item. Welcome to what I call vegetable boredom. We all have had it. It is especially easy to get vegetable boredom with brussels sprouts because there are not to many ways to make them taste (and look) like something everyone just can’t wait to eat.
However, these awesome little guys should be in the regular rotation as they are super healthy! Dairy-free + gluten-free + nut-free + oil-free BUT still amazing!
What Is So Great About Brussels Sprouts:
- First of all, when prepared correctly, they taste awesome!
- Are a low-calorie-density food. Not sure what this means? Check out my article here.
- High in FIBER!!! Super important for both meat-eaters and plant-based eaters.
- Great source of vitamin C + vitamin K.
- Rich in antioxidants helping you fight off cancers and inflammation.
- Good source of ALA omega-3 fatty acids.
- Widely available frozen or fresh and very easy to cook!
What To Serve With Dairy-Free Sun-Dried Tomato Brussels Sprouts
- Nothing! They are divine just as they are! Top with additional sun-dried tomatoes, red pepper, salt, black pepper, grab yourself a big bowl and spoon, yum!
- If you are serving these as a side dish you could eat them alongside: Tempeh BLT, BBQ Jackfruit Sliders, a store-bought veggie burger, or Healthy Homemade Falafel.
- Another serving idea is to serve these cuties over pasta, orzo, quinoa, or rice.
Sun-Dried Tomato Brussels Sprouts
This Brussels sprouts recipe is super easy + healthy. Perfect dairy-free, vegan, gluten-free alternative to roasted Brussels sprouts! No more vegetable boredom!
Ingredients
- Fresh Brussels Sprouts (one pound, washed, outer leaves trimmed, cut in half)
- 1 white or yellow onion (chopped small)
- 1 tsp salt
- 5 cloves garlic (minced)
- 1 tbsp coconut aminos
- 1 tbsp nutritional yeast
- 2 tbsp oat flour
- 2 cups oat milk (or other dairy-free unflavored milk alternative)
- 1 tbsp ground mustard powder
- 1/2 tsp red pepper flakes or powder
- 1/4 cup sun-dried tomatoes (dried, not packed in oil, chopped small) plus more for topping/garnish to taste
Directions
- Step 1 Heat a large non-stick pan over medium-high heat. Add diced onion. Sprinkle with 1 tsp salt. Sauté for 3 minutes or until the onions are soft and translucent. Add water 1 tbsp at a time if the onions stick to the pan. Add garlic and coconut aminos, cook an additional 2 minutes. Stir frequently.
- Step 2 While the onions and garlic cook, Combine nutritional yeast, oat flour, oat milk, ground mustard powder, and pepper in a blender and blend until fully combined.
- Step 3 Add the blended ingredients to the pan with the onions + garlic. Lower the heat to medium-low. Add the Brussels sprouts into the pan and gently stir until the Brussels sprouts are coated in the sauce, then add the chopped sun-dried tomatoes. Cover the pan, cook for 5 minutes stirring frequently.
- Step 4 Garnish with additional chopped sun-dried tomatoes, add additional salt + red pepper flakes to taste. Serve or eat immediately, enjoy!
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