Vegan Coconut Gratin With Brussels Sprouts

We’re sure the vegan coconut brussels sprouts gratin will be appreciated not only by strict vegetarians and health food aficionados. Thai food lovers and gourmets will also love it. With its French name, this dish is a simple casserole. In our country it is mostly made of potatoes. Our recipe makes a delicious gratin with a spicy sauce. The dressing is made of vegetable milk with lemon zest and spices. If you don’t only have vegans in the family, sprinkle the baked green sprouts with grated cheese for a separate serving – unbelievably delicious! Or serve as a side dish with meat or poultry.


  • 500g Brussels sprouts
  • 400 ml coconut milk
  • 2 tbsp. vegetable oil
  • 1 lemon
  • 1 tsp. grated nutmeg
  • 100 g breadcrumbs
  • salt
  • freshly ground black pepper

Step by step recipe

Step 1

For the vegan coconut brussels sprouts gratin, preheat the oven to 180°C first. Grease a heat-proof dish with vegetable oil.

Step 2

Cut the Brussels sprouts in half. Boil 2 litres of water, add salt and add the cabbage. Cook on a medium heat without a lid for 4 minutes, then drain in a colander and cover with cold water. Allow the liquid to drain and dry the cabbage on a kitchen towel.

Step 3

Wash the lemon in hot water with a brush and remove the zest with a fine grater. Combine the coconut milk with the zest, nutmeg, 1 tbsp vegetable oil, salt and pepper and mix thoroughly. Place the cabbage in the prepared mould, pour over the coconut mixture and sprinkle over the breadcrumbs. Bake the gratin in the centre of the oven for 30-35 minutes.

Per 100g: protein 4.43g (5.54% of daily allowance)

– fats 15.35 g (17.06%)

– carbohydrates 15.80 g (9.40%)

– kcal 206.57 (11.48%)

– sodium 532.71 mg (36.74%)

– total sugar 3.45 g (6.90%)

– fatty acids 10.10 g (50,50%)

– dietary fibre 3.82 g (12.73%)

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