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A baked Brussels sprout casserole with a creamy sauce, topped with crispy onions and chopped herbs, in an oval dish with a spoon. A green cloth is partially visible in the background.

Vegan Brussels Sprouts Casserole Recipe

This Vegan Brussels Sprouts Casserole brings all the cozy comfort without the fuss. Roasted Brussels sprouts in a creamy, dairy-free sauce and a crispy topping make it a dish everyone reaches for seconds of. Ready in under 30 minutes, it’s perfect for gatherings big or small, from holiday spreads to casual weeknights. With its mix of creamy and crunchy, this casserole adds that warm, feel-good flavor to any table.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Casserole, Side Dish
Cuisine: American
Keyword: Brussels Sprout Casserole
Servings: 6
Calories: 93kcal
Author: Mandy Applegate

Equipment

Ingredients

  • 4 cups brussels sprouts trimmed and cut in half (fresh)
  • 1 tablespoon olive oil
  • Salt and pepper
  • 1 tablespoon vegan butter
  • ¼ cup onions finely chopped
  • ¼ teaspoon garlic powder
  • 2 tablespoons all-purpose flour
  • 1 cup unsweetened unflavored soy milk

Toppings:

  • Fresh parsley
  • Fried onions
US Customary - Metric

Instructions

  • Preheat the oven to 180ºC (350°F).
  • Trim the Brussels sprouts by removing the ends and slicing each in half. Place them in a casserole dish, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly. Bake in the oven for about 20 minutes or until the Brussels sprouts are just starting to brown and soften.
    4 cups brussels sprouts, 1 tablespoon olive oil, Salt and pepper
  • While the Brussels sprouts are in the oven, prepare the sauce. In a small saucepan over medium heat, melt the vegan butter. Add finely chopped onions and garlic powder, cooking for about 5-7 minutes until the onions are softened and translucent.
    1 tablespoon vegan butter, ¼ cup onions, ¼ teaspoon garlic powder
  • Stir in the flour, mixing until a thick paste forms. Slowly pour in the soy milk, stirring constantly to prevent lumps, and continue until the sauce thickens.
    2 tablespoons all-purpose flour, 1 cup unsweetened unflavored soy milk
  • Remove the Brussels sprouts from the oven and pour the sauce over them, spreading it out evenly. Return the casserole to the oven for another 10 minutes or until the top is golden and bubbling.
  • Once baked, garnish with fresh parsley and crispy fried onions. Serve hot and enjoy.
    Fresh parsley, Fried onions

Notes

  • Best Brussels: Cutting each Brussels sprout in half helps them cook more evenly and caramelize, bringing out their natural sweetness. This simple step makes a big difference in flavor.
  • Avoid Lumps in the Sauce: To get a creamy, lump-free sauce, pour in the plant based milk slowly and keep stirring constantly. This helps the sauce thicken smoothly and ensures even cooking.
  • Top It Off: For a richer finish, sprinkle some vegan cheese over the casserole before the final bake. It melts into the sauce, adding a creamy, slightly tangy layer.
  • Butter Swaps: Coconut oil works well if you don’t have vegan butter on hand or prefer a hint of coconut flavor. Just swap in the same amount, and you’re all set.
  • Boost the Flavor: Try adding a pinch of nutmeg or smoked paprika to the sauce for extra warmth and depth. Nutmeg adds a cozy touch, while smoked paprika brings a hint of earthy flavor.
  • Crispy Topping: For an extra-crispy finish, broil the casserole for 2-3 minutes after baking. This gives the top a nice golden color and a bit of crunch, especially with the fried onions!
  • Make-Ahead Friendly: You can assemble the casserole up to the baking step, cover it tightly, and refrigerate it for up to a day. Just bake it when you’re ready to serve.

Nutrition

Calories: 93kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 49mg | Potassium: 263mg | Fiber: 3g | Sugar: 5g | Vitamin A: 614IU | Vitamin C: 50mg | Calcium: 84mg | Iron: 1mg
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