(Vegan) Cheesy Sriracha Brussels Sprouts

What a whirlwind couple of weeks. I spent 5 days in Santa Cruz for the first Vegan Wellness Retreat, then a couple of days off in Monterey, and then after a few days back at home, I spent last weekend in New Orleans. I taught a 3-hour intro to vegan class, assisted in 3 yoga workshops, and then went to Baton Rouge to pick up these guys:

and flew them home with us.

Meet Bolo and Lakshmi Simha. Aren’t they the cutest things ever? 3 months old, and so sweet.

With all of that, I haven’t done much exciting food preparation … so today it was time to get back into it.

I LOVE Brussels Sprouts! In fact, I love them so much that I have another recipe using them coming later this week.  Today I was in the mood for something quick and easy, but with a distinctive flavor.

Enter Sriracha.

I opted for the SPICY version today, which was cooled down a bit by the salad that they were topping.

(Vegan) Cheesy Sriracha Brussels Sprouts

• 1 pound brussels sprouts, washed and trimmed
• 3 tablespoons nutritional yeast
• 1-2 tablespoons sriracha (check the label to make sure it’s vegan)
• 2 tablespoons tamari
• 1 clove garlic, finely minced
• 3 tablespoons water
• 1/4 cup water

Place the brussels sprouts in a medium mixing bowl. Whisk together the remaining ingredients, except the final 1/4 cup water. Mix together and place in a baking dish.

Pour 1/4 cup water over the brussels sprouts and cover the dish.  This last bit of water will help them steam/bake and keep them from drying out, making a wonderfully spicy sauce in the bottom of the dish. Bake at 375 degrees until soft, about 20-30 minutes.

If you like it spicy, use 1 tablespoon sriracha. If you like it SPICY, use 2 tablespoons.  🙂