Vegan Brussels Sprouts and Cauliflower Cheese Gratin

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Vegan Brussels Sprouts and Cauliflower Cheese Gratin

This vegan Brussels sprouts and cauliflower cheese gratin is creamy, cheesy and golden on top. The perfect festive side dish for Christmas or a Sunday roast!

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: British

Diet: Vegan, Vegetarian

Keyword: Brussels sprouts, cauliflower, dijon mustard, garlic powder, hazelnuts, nutmeg, plain flour, vegan butter, vegan cheddar cheese

Servings: people

Calories: 302.96kcal

Equipment

Chopping board and sharp knife
large saucepan for the vegetables
colander
medium saucepan for the cheese sauce
balloon whisk
wooden spoon or spatula
Medium ovenproof baking dish
Cheese grater

Ingredients

300 g Brussels sprouts
500 g cauliflower florets
40 g vegan butter
40 g plain flour
500 ml unsweetened plant milk
150 g vegan cheddar grated
1 teaspoon Dijon mustard
½ teaspoon garlic powder
Pinch ground nutmeg
Salt and black pepper
75 g hazelnuts chopped

Instructions

Preheat the oven to 200C / 400F / Gas Mark 6.
Trim and halve the Brussels sprouts and cut the cauliflower into evenly sized florets.
Boil the cauliflower for 4–5 minutes. Add the sprouts and cook for a further 3–4 minutes. Drain well and leave to steam-dry.
Melt the vegan butter in a saucepan. Stir in the flour and cook for 1–2 minutes, whisking constantly.
Gradually whisk in the plant milk. Simmer for 3–5 minutes until the sauce thickens.
Remove from the heat and stir in the mustard, garlic powder, nutmeg, seasoning and the grated vegan cheddar.
Arrange the vegetables in a medium ovenproof dish, pour over the cheese sauce and sprinkle over the chopped hazelnuts.
Bake for 20–25 minutes until golden and bubbling. Grill for a further 2–3 minutes if you want a crispier topping.
Leave to stand for 5 minutes before serving.

Nutrition