Paid collaboration with Fazer Aito. This healthy Brussels sprouts casserole is the perfect simple family meal made with only a few ingredients. I’m using cheese flavored Fazer Aito Oat Cuisine (cooking cream) to make this casserole creamy and flavorful without dairy.
Winter Food & Meal Prep featuring Brussels sprouts
This meal is the second part of my winter food prep, which is mainly made of all kinds of roasted vegetables. For this casserole I roasted both Brussels sprouts and cauliflower two days before. Just keep them well covered in the fridge until you use them.
In the first part of my winter food prep I roasted a baking sheet full of tomatoes, cauliflower, beans, onion and garlic cloves. Everything was blended into a creamy delicious soup using Fazer Aito Oat Cuisine, an oat-based cooking cream. This smooth tomato soup is also amazing as a pasta sauce.
So here’s four vegan dinners I made simply by roasting vegetables:
- Creamy blender tomato soup
- Simple pasta sauce
- Healthy Brussels sprouts casserole
- Buddha bowl using all the leftovers
How to make a healthy Brussels sprouts casserole?
And how to make your kids like it too? I resolved this challenge by accompanying roasted Brussels sprouts and cauliflower with frozen diced potatoes and crumbled cooked oat block (a kind of tofu but made of oats and pea protein).
So there’s a very kid-friendly element – potatoes – making the dish seem familiar. And if you don’t like Brussels sprouts, you don’t have to take them on your plate, because there’s so many other ingredients to choose from. This is what my daughter did. She loves potatoes, cauliflower and oat block (tofu).
The secret to the amazing flavor of the casserole is:
1.Roasting the Brussels sprouts and cauliflower first in the oven to get the beautiful roasted flavor.
2.Fazer Aito cheese flavored cooking cream
Here’s the recipe:
- 600 grams Brussels sprouts (I used both green and purple ones)
- 200 grams cauliflower
- 1 pack Fazer Yosa Oat block or firm marinated or smoked tofu (or any tofu with flavor so you don’t need to season it a lot)
- ~2 tsp soy or tamari sauce
- 500 grams frozen diced potatoes
- 2 cups (500 ml) Fazer Aito cheese flavored Oat Cuisine or if using natural flavored Oat Cuisine, season the cream with 3 tbsp nutritional yeast, 1 tsp onion powder, 1/4 tsp garlic powder, 2 tsp soy or tamari sauce.
- thyme (dried or fresh)
- pinch of salt
- black pepper
Preheat oven to 200 C/392 F. Wash Brussels sprouts and cauliflower, pat them dry. Cut Brussels sprouts in half. Drizzle with a generous serving of olive oil and season with salt. Mix well.
Bake on a baking sheet (lined with parchment paper) for 25-30 minutes or until both the Brussels sprouts and cauliflower are roasted properly. After about 10-15 minutes of baking, take out the thin leaves of Brussels sprouts so they won’t burn.
If you don’t use these roasted vegetables right away, store them well covered in a glass container wrapped in the baking sheet they were cooked in.
For the casserole, preheat oven to 225 C/437 F.
Dry the Oat block or tofu and crumble into small pieces. Cook in a little olive oil until golden brown. Add about 2 tsp soy or tamari.
Put Brussels sprouts and cauliflower florets to a large baking dish. Add frozen diced potatoes and Oat Cuisine. Season with thyme, salt and pepper. Mix properly.
Cook in the oven for 20 minutes. Cover the baking dish and bake for another 20 – 30 minutes or until potatoes are soft (but not too soft).
Buddha Bowl from leftovers
This is what we had left:
- creamy tomato soup
- a few roasted Brussels sprouts and cauliflower florets
- raw Brussels sprouts
So this is what I made:
- I cooked oat block (an oat & pea protein based “tofu” like protein) in a pan until crispy.
- I grated raw Brussels sprouts and combined them with greens, a little olive oil, lemon juice and pinch of salt.
- I cubed an avocado and cucumbers and mixed them with lemon juice and pinch of salt.
- I warmed the pasta, quinoa and soup.
- Then we made our bowls and ate everything 🙂