You will learn how to make tasty, delicious Oven-Baked Creamy Brussels Sprouts and Tempeh here in this post.

If you happened to find Brussels Sprouts on Sale, try this recipe for our vegan dinner night.
It's surprisingly cheesy creamy savory dish ever!
When we tried eating, we thought it seemed like non-vegan food.

This recipe will make you want to make it again and again. It will make ANY Brussels Sprouts haters fall in love.

Oven-Baked Creamy Brussels Sprouts and Tempeh will become your NEW favorite alternative to eat Brussels Sprouts!

Can you stand Brussels sprouts taste? They look cute little cabbages, but after first try taste of them, we didn't want to eat them again until we tried this recipe.


How To Cook Brussels Sprouts With Tempeh
Frying Tempeh in a skillet and use the same skillet for sprouts, so the flavor of Tempeh will go into the Brussels sprouts. Then cook them together with the ingredients guarantees delicious sprouts as below.


1 pack of Tempeh strips (We used “Lightlife TM Smoky Tempeh Strips, Fakin' Bacon”)
2 tbsp Vegan Butter
2 lbs Brussels sprouts, washed, (Make sure cut bottoms and cut in half)
Salt and pepper to taste
5 cloves garlic minced
1 cup (237 ml) plant-based cream, (thickened cream is the better)
1 1/2 tsp cornstarch mixed with 1 tablespoon water (optional)
1/2 cup shredded vegan mozzarella
1/4 cup vegan Parmesan cheese (optional)


Preheat oven to 375°F.
Fry the Smoky Tempeh in a wide oven-safe skillet over medium flame until crisp and set aside.
In the same skillet, place the butter, when the butter melts, add the Brussels sprouts and sprinkle salt and pepper. While Cook, occasionally stirs, for about 5 minutes.
Add the minced garlic and mix it through the sprouts for a few minutes or well mixed. Add the plant-based cream, decrease heat down and cook until tender (give it about another 3-4 minute).
(If you want a creamy texture, mix the cornstarch slurry and the plant-based cream first, then cook it.)
Add the Smoky Tempeh in and mix well to combine all flavor can be together.
Place the vegan mozzarella over the Brussels sprouts. Bake until vegan mozzarella is bubbly (It may take about 15 minutes).

Hope you like this recipe and let us know when you make it.
We'd love to hear from you. 🙂