Tuesday, December 15, 2020

Brussel Sprouts and Pasta Bake [dairy-free, oil-free, vegan] - Made with Noochy Licious!

I did not grow up eating brussel sprouts, so I am always looking for ways to get them into my diet without having to coat them with oil. This casserole is husband-approved and a great way to get more cruciferous veggies into your diet!

Featured in this dish is the fabulous Noochy Licious brand of nutritional yeast from the company, Gloriously Vegan. A couple of years back, I did a product review, so make sure to check that out. It's extremely clean and unfortified "nooch" for those of you who don't want any "extra" ingredients. Recently, the company sent me another bag to work my magic.

Check out their product >> Noochy Licious nutritional yeast
Also, follow them on Instagram at @gloriouslyvegan


1 1/2 lbs brussel sprouts
8 oz whole wheat rotini pasta*

Sauce Ingredients:
1/2 cup slivered blanched almonds 
2 cups low-sodium vegetable broth 
2 T dry white wine (This makes it fabulous, but if you absolutely don't want to use this small amount of wine, you can replace it with veggie broth)
1/2 T brown rice miso or white miso paste
1/2 cup UNSWEETENED soy milk (or other unsweetened plant-based milk like almond or cashew)
1 T Noochy Licious nutritional yeast
1/2 t salt (more or less to taste)
1/8 t black pepper
2 garlic cloves

Seasoned Bread Crumbs Ingredients:
4 slices whole wheat bread, torn into pieces (DO NOT use bread that contains seeds or has a sweet flavor)
1/2 t onion granules
1 t  Noochy Licious nutritional yeast
1/8 t salt
1/8 t ground black pepper

1) Soak the slivered blanched almonds in 1 cup of the vegetable broth for at least 30 minutes (or even all day in a tightly closed container left in the refrigerator). 

2) In a food processor, pulse the seasoned bread crumbs ingredients until they are the size are panko bread crumbs. Place in a sealed container, and set aside until you are ready to put the casserole together. 

3) Steam the brussel sprouts until fork tender. The time depends on size, but do NOT overcook them or they will be too mushy in the casserole. At the same time, cook the pasta until al dente. Drain the pasta well and set aside. Cool the sprouts for a few minutes, slice off a small amount of the stalk end of each sprout, and cut them into halves (for smaller sprouts) or quarters (for larger ones). 

4) While the sprouts and pasta are cooking, you can make the sauce. Add the soaked almonds and broth along with all of the rest of the sauce ingredients to a high-speed blender and blend for at least 2 minutes until very smooth. It will not be a thick sauce.

5) Preheat the oven to 350 degrees. In a casserole dish (13x9 glass or a taller 7x10), place the drained pasta and sliced brussel sprouts. Add the sauce mixture and gently stir to coat everything. Liberally add breadcrumbs to the entire top of the casserole (you may have more than you need). Bake for 30 minutes. Serve with additional homemade parmesan cheese, desired. 

* I have not tried this with brown rice pasta yet, but I'm sure it would be delicious as well.

This recipe is brought to you by Mrs. Plant with products sent to her from Gloriously Vegan.

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