Darshana Thacker Wendel
Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.
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Comments (8)
This was amazing! Will be making it often.
Made this twice and had it over toast for breakfast. It’s delicious and keeps me satisfied for a long time.
Fantastic! A plus.
I’ve made this twice, and I really like it. The second time, I heated the sauce and then added the flour so it would thicken a bit more. I forgot to add the sun dried tomatoes the second time, but I found that it’s just as good without them. There’s something comforting about the creaminess of the sauce.
It wasn’t bad, but I probably won’t make it again. Wasn’t really cheesy, more like a gravy. Took away the bitterness from the Brussels sprouts—they tasted good. I was only making ~1/4 of recipe so I just eyeballed ingredients which might have made my result less good than it should have been. I added a little miso and tamari, more Nooch, a little Dijon and brown mustards as well, and much more water to make it better. I didn’t have sun dried tomatoes, so I put in a little fresh bell pepper, roasted bell pepper, and mushrooms, all chopped small.
Delicious & Easy! Definitely a keeper!
wouldn’t the broth need to be removed before adding the milk mixture to the sprouts? Otherwise it will not thicken
That amount of broth will evaporate while your simmering the brussel sprouts.