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Vegan Brussel Sprouts Casserole
$8.38 Recipe/$2.09 Serving
Brussel sprouts and rice casserole is so easy to make and ready in about 30 minutes. Made with leftover rice, this healthy casserole is great for weeknight dinners or holidays. This brussel sprouts casserole is vegan, gluten free, dairy free and so filling.
Shred the brussel sprouts, remove the stem and chop the kale.
Bring water to a boil and pour over cashews. Allow cashews to soak at least 5 minutes.
Preheat a large skillet over medium heat. When hot, spray with non-stick spray (avocado oil or olive oil) and add the shredded brussel sprouts. Cook 5-7 minutes, stirring occasionally.
Rinse and drain the white beans while the brussels sprouts are cooking.
Add chopped kale to the pan and stir well. Cook 2-3 minutes.
Drain the cashews. Add the cashews, 1/2 of the white beans, lemon juice, water, salt, garlic powder, italian seasoning and oregano in a high speed blender. Blend 1 minute.
Turn off heat. Add the cooked rice, white beans and creamy lemon sauce to the skillet. Stir well.
Flatten the casserole and add the hemp hearts (move the casserole to a casserole dish if the skillet isn't oven safe).
Bake at 425F for 10 minutes, then turn on the broiler and broil for 3-4 minutes.
Use your food processor to quickly shred brussel sprouts – you can shred a pound for 30 seconds – 1 minute time.
Prep all your vegetables in advance, this recipe moves quickly.
Be sure to sauté the brussel sprouts for 5-7 minutes before adding the kale or the rest of the ingredients or the brussels will steam and have a different flavor.
If you love lemon, you will want to use 2 lemons instead of 1 to ensure the lemon flavor really comes through in the creamy sauce.
Use an oven safe skillet (I love my cast iron for this) so that you can transfer the casserole from the stove to the oven without having to dirty another pan.
If you have more time, you can start the dish with 1 medium onion and 2 cloves of garlic, chopped and sauteed before adding the brussel sprouts.
How to make this in advance?
Shred/chop the veggies and saute the brussel sprouts and kale.
Make the sauce (soak the cashews, rinse and drain the beans and blend everything together in the blender).
Combine all the ingredients together in a casserole dish (brussels, kale, cooked rice, beans, sauce) and cover with plastic wrap. Let this sit in the fridge for up to 3 days.
When you are ready to serve this, preheat the oven to 425F and sprinkle the casserole with hemp hearts or your breadcrumb of choice. Bake at 425F for 20 minutes. After 20 minutes, turn the oven to broil and broil for 3-4 minutes until the top is brown.
Storing leftovers
Fridge: Store in an airtight container in the fridge for up to 5 days total. Note: rice should only be stored in the fridge for 5 days, so depending on when you made the rice in advance will impact how long this can be stored in the fridge.
Freezer: Freeze leftover brussel sprouts casserole as the entire casserole or in single servings for up to 3 months. I like to use Soupercubes to freeze leftover casserole in the freezer. Be sure to label your leftovers with the name, date and use by date.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
482
Fat
11
g
Carbohydrates
76
g
Fiber
10
g
Sugar
2
g
Protein
26
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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