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  • Prep-time: / Ready In:
  • Makes 3 cups

Not into Brussels sprouts? This comforting side dish might just change your mind. First the sprouts are simmered in a savory, garlicky broth until just tender. Then they’re dressed with a rich and tangy cheese sauce. A hint of sweetness from sun-dried tomatoes rounds things out. This easy recipe comes together in just 15 minutes.


  • 1 lb. Brussels sprouts, trimmed and halved (4 cups)
  • 1 cup thinly sliced leeks (white parts only)
  • 1 clove garlic, minced
  • ¼ to ½ cup vegetable broth or water
  • 1 cup unsweetened, unflavored plant milk
  • 2 tablespoons unbleached all-purpose flour
  • 1 tablespoon nutritional yeast
  • 1 teaspoon yellow mustard
  • 1 tablespoon finely chopped sun-dried tomatoes (not oil-packed)
  • Sea salt and freshly ground black pepper, to taste
  • 1 tablespoon finely chopped fresh parsley


  1. In a large saucepan cook Brussels sprouts, leeks, and garlic in vegetable broth over medium-low 10 minutes or until sprouts can be pierced with a fork, stirring occasionally. Do not overcook.
  2. In a bowl whisk together milk, flour, nutritional yeast, and mustard. Stir in sun-dried tomatoes. Add to Brussels sprouts. Cook 3 to 5 minutes or until sprouts are coated and the sauce thickens, stirring frequently. Season with salt and pepper. Sprinkle with parsley.

Comments (8)

(4.71 from 7 votes)
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Ruth3 days ago
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This was amazing! Will be making it often.

Rebecca5 months ago
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Made this twice and had it over toast for breakfast. It’s delicious and keeps me satisfied for a long time.

Mary7 months ago
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Fantastic! A plus.

Kristen7 months ago
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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.

Peace9 months ago
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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.

Jessika11 months ago
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Delicious & Easy! Definitely a keeper!

Shelley11 months ago
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wouldn’t the broth need to be removed before adding the milk mixture to the sprouts? Otherwise it will not thicken

Liz10 months ago
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That amount of broth will evaporate while your simmering the brussel sprouts.

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about the author

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 for more.

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