Photos updated on 3/11/2014. Brussels sprouts are one of those things that I’ve heard so many awful things about, I never bothered to try them. Recently, they’ve been popping up on pretty much every blog I read, so I figured I’d finally give them a try. I saw a recipe for Buffalo Veggie Pasta bake over on Coffee and Quinoa that was full of Brussels sprouts. Given my not-so-secret new love of Buffalo sauce, I just had to try it out. Erica goes on about her love of cheese, so I felt a little bad veganizing this recipe. But, sorry I’m not sorry– the vegan version is AMAZING! Because this was my first time with Brussels sprouts, I didn’t want to put too many in. Once I tasted them, I was so upset I didn’t add more! They soaked in flavor from the cheese sauce so well and played nicely with the spicy hot sauce. I also mashed up an avocado to include in the cheese sauce, which gave it an insanely creamy texture for a vegan sauce. If you don’t like any of the veggies in this, feel free to sub them out but I really liked the combo. I know bleu cheese is the thing to mix with Buffalo sauce, but I have a Penicillin allergy, so it’s not safe for me to eat unless I want to be covered in hives (beautiful picture, right? Your welcome). Josh is Ranch-obsessed, so he drizzled his with Ranch dressing, while I’m sour cream obsessed, so that’s the route I took. Both options were tasty ones and helped tame the spiciness. Be sure to adjust the hot sauce to taste! If you add too much, no amount of creamy dressing is going to make it edible for you.
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