Creamy casserole with potatoes and Brussels sprouts
Especially in the cold months, oven dishes are very popular with us. Casseroles are a great way to do this. You can get creative with them and basically put whatever you fancy into them. Our potato Brussels sprouts casserole was also created a bit out of necessity to keep the remaining potatoes from sprouting and Brussels sprouts were just in the fridge. This is how this simple yet delicious recipe came about.
If you are looking for a warming dish that is on the table a little faster, this quick potato curry might be a good tip or how about a cauliflower potato soup?
This is how the potato brussels sprouts casserole is prepared:
First, you only need a few ingredients and spices that you probably have at home anyway. This also gets <ou in the position to make this dish spontaneously.
First peel the potatoes and cut into cubes with an edge length of 1-2 cm. Place the potato cubes in a casserole dish. Then prepare the Brussels sprouts by removing the outer leaves. We always cut a slice off the stalk for this. The outer leaves practically fall off by themselves. If the florets are rather large, cut them in half and add them to the diced potatoes. You can mix both vegetables together.
Preheat the oven to 160° circulating air.
Then the sauce is mixed. For this, the vegetable broth is mixed with chickpea flour and the spices. The pinch of nutmeg goes perfectly with the combination of potatoes and Brussels sprouts. But you can also leave it out. If you don´t have garlic powder you can use fresh garlic aswell. Just make sure to add it finely diced or grated.
Don’t forget the mustard, it gives the sauce a slight acidity and rounds off the taste. If you’re skeptical, use a little less than 1 teaspoon of mustard. But you shouldn’t do without it completely, otherwise the sauce will taste rather boring. To make the sauce extra creamy, we add vegan crème fraiche to the broth, as well as a dash of vegan cream. Mix everything together until there are no lumps and pour over the potato and Brussels sprouts mixture.
Sprinkle vegan cheese over the potato brussels sprouts casserole and bake in the oven for about 45-50 minutes, depending on the size of the veggies. Enjoy!
A little hint:
If you are a fan of quiche, you can also prepare it with a mixture of broth, chickpea flour and spices. The chickpea flour is ideal for creamy sauces, but also helps as an egg substitute for quiche and co. Alternatively, you can use soy flour in a ratio of 1:1 instead of chickpea flour.
Potato Brussels Sprouts casserole
- 350 g Brussels sprouts
- 500 g potatoes
- 200 ml vegetable broth
- 15 g chickpea flour (or soy flour)
- ¼ tsp smoked paprika powder
- ¼ tsp sweet paprika powder
- 1 pinch nutmeg
- ¼ tsp garlic powder (alt. 1 clove finely grated)
- 1 tsp oregano
- 1 tsp mustard
- 50 g vegan Creme Fraiche
- 80 ml vegan cream
- ¼ tsp salt
- 80 g vegan cheese
- Peel the potatoes and cut into cubes with an edge length of 1-2 cm. Place the cubes in a casserole dish.
- Prepare the Brussels sprouts by removing the outer leaves. We always cut a slice off the stalk for this. The outer leaves practically fall off by themselves.
- If the florets are rather large, cut them in half and add them to the diced potatoes. You can mix both vegetables together.
- Preheat the oven to 160° circulating air.
- Mix the vegetable stock with chickpea flour, both paprika powders, nutmeg, garlic powder and oregano.
- Now add the mustard as well, just like the vegan crème fraiche and the vegan cream. Mix everything together without lumps and taste briefly. The sauce can be seasoned a little more strongly so that the casserole does not taste too boring after baking. Season with salt and the other spices if necessary. Ignore the flavor of the chickpea flour, this will disappear during baking.
- Now pour the sauce over the potato and Brussels sprouts mixture and mix briefly.
- Spread vegan cheese spread over the casserole.
- Bake the casserole in the oven for 45-50 minutes until the vegetables are cooked.