Print
A super simple make ahead vegan sprout gratin brimming with flavour. The perfect seasonal side dish of creamy sprouts, chestnuts and vegan ham and a crispy herb breadcrumb topping #sprouts #brusselssprouts #sproutrecipes #veganrecipes #veganchristmas #vegansides #vegansidedishes | Recipe on thecookandhim.com

Brussels Sprout Gratin

Prep: 10 mins | Cook: 30 mins | Total: 40 mins | Quantity: 4 servings as a side dish

Ingredients

Topping:

  • 1 + 1/4 cups (75g) breadcrumbs – or 2 thin slices stale bread
  • 1/4 cup (30g) flaked almonds (see note)
  • few sprigs fresh thyme – leaves only or 1 tsp dried thyme
  • drizzle of oil or spray oil

Gratin:

  • 13 ounces (360g)  Brussels sprouts
  • 1 large red onion – peeled and finely chopped
  • 3-4 cloves garlic – peeled and crushed
  • drizzle of oil
  • 4 slices vegan ham – roughly chopped
  • 2 tblsp brandy – or sub with sherry or wine
  • 1/2 cup (80g)  cooked and peeled chestnuts
  • 1/2 cup (125ml) vegan cream
  • 1/2 cup (125ml) non dairy milk
  • juice of half a lemon
  • pinch grated nutmeg
  • 1 tsp wholegrain mustard
  • salt and pepper

Instructions

  1. Prepare the topping by whizzing the bread in a food processor with the almonds and thyme until roughly chopped - no need for it to be too fine! Set aside
  2. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
  3. Put the sprouts into a pan of boiling salted water and cook for just 4 minutes. Drain and refresh in cold water until cold then drain again
  4. In an ovenproof skillet or frying pan saute the onion and garlic for 1-2 minutes in a drizzle of oil until just softened then stir in the ham and brandy and cook for 1 minute
  5. Add the sprouts, chestnuts, cream, milk, lemon juice, nutmeg, mustard and a good pinch of salt and pepper
  6. Sprinkle over the breadcrumb topping, drizzle or spray with some oil and bake for 25-30 minutes until golden and bubbly

Notes

  • For nut allergies substitute the almonds with something like rolled oats or pine nuts (which are actually a seed not a nut!)
  • If you're making this gratin ahead keep the sprouts and the topping separate until you're ready to bake, this stops the crumbs going soggy!
  • If you don't have an ovenproof skillet or frying pan use whatever pan you have and tip into an ovenproof dish to bake
  • If baking from chilled, the gratin might need an extra 5 minutes in the oven, check the food is piping hot in the middle
  • It also makes great leftovers, though the sprouts do go a little softer on reheating!

Recipe by The Cook & Him at https://thecookandhim.com/recipes/brussels-sprout-gratin/