Creamy Brussels Sprouts with Sun Dried Tomatoes

forksoverknives.com

Kay Aerts-Miller

Full Time Rver on a plant based journey. Serving, cooking, going where the Lord leads.

1 lb. Brussels sprouts, trimmed and halved (4 cups)

1 cup thinly sliced leeks (white parts only)

1 clove garlic, minced

¼ to ½ cup vegetable broth or water

1 cup unsweetened, unflavored plant milk

2 tablespoons unbleached all-purpose flour

1 tablespoon nutritional yeast

1 teaspoon yellow mustard

1 tablespoon finely chopped sun-dried tomatoes (not oil-packed)

Sea salt and freshly ground black pepper, to taste

1 tablespoon finely chopped fresh parsley

Directions at forksoverknives.com

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