Brussels Au Gratin

Author: Janet Hudson Status: published Published: Jul 25,2009 license cc-by tags: Mushrooms, Pepper, Oregano, RiceParmesan, BrusselSprouts, Panko, Tempeh, HazelnutMilk, 0   Share on Facebook Share on Twitter

Saute 3 cups Brussels with 1 cup sliced mushrooms in 3 tbsp vegetable margarine. Add 3 tbsp minced oregano and 1 tsp cracked pepper. Fry 1 slice your favorite tempeh in the margarine then dice and add to sprouts. Pour 1 cup soy milk over the mixture and continue to cook until bubbly.
Spred in oven proof pan and sprinkle with Rice Parmesan. Mix 1 tsp cayenne, 1 tsp chili powder with 1 cup panko. Sprinkle on top and bake 20 minutes at 375 degrees.
Feeds 6-8 as side.

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