Brussels Sprouts and Quince Gratin

We were gifted a generous amount of fresh quince so we have been enjoying many lovely recipes using this great fruit. This is a really delicious recipe that we adapted to be vegan.
It is a nice side dish, or makes a good hearty lunch with a mixed salad.

Brussels Sprouts and Quince Gratin

Serving Size: 2


  • 1 lb(450 g) Brussels sprouts, cleaned and halved
  • 1 or 2 quinces, peeled and cut into bite sized pieces
  • 1 onion, chopped
  • 1 tablespoon vegan margarine
  • 1 tablespoon cornstarch
  • 1½ – 2 cups plain soy yogurt
  • 1 tablespoon vegetable bouillon powder
  • 2 tablespoon nutritional yeast
  • 1 tablespoon fresh thyme, leaves
  • 1 organic lemon, zest and juice
  • pinch white pepper
  • pinch nutmeg
  • 1 teaspoon chervil
  • 3-4 tablespoons hazelnuts, cut in half


  1. Clean the Brussels sprouts and cut in half.
  2. Peel the quince (we used 2), and cut into bite sized pieces.
  3. Bring a pot of lightly salted water to boil and add both the Brussels sprouts and the quince.
  4. Cook for about 5 minutes then remove from the heat and plunge into icy water.
  5. Drain and set aside.
  6. Chop the onion.
  7. Heat the vegan margarine in a small saucepan.
  8. Add the onion and sauté until glassy.
  9. Remove from the heat and add the soy yogurt.
  10. Zest the lemon, then juice.
  11. Add the zest to the yogurt.
  12. Pre-heat the oven to 425 F (220 C)
  13. Spray 1 large or 2 medium oven-proof baking dishes with oil.
  14. Mix the cornstarch with the lemon juice.
  15. Add the vegetable bouillon to the lemon juice and mix well.
  16. Add the lemon juice mixture to the soy yogurt and mix.
  17. Add the nutritional yeast, thyme, white pepper and nutmeg.
  18. Season to taste with any additional salt if needed.
  19. Cut the hazelnuts in half.
  20. Place 1-2 tablespoons of the yogurt mixture in the bottom of the baking dish).
  21. Spoon the Brussels sprout/quince mixture into the baking dish and drizzle more of the soy yogurt mixture on top.
  22. Sprinkle the chervil and hazelnut halves and place in the oven to bale for 20-25 minutes or until lightly golden brown.

2 responses to “Brussels Sprouts and Quince Gratin”

  1. Never cooked wuith Quince. Any tips and tricks??

    xo, Lauren @

  2. Chris says:

    Hi Lauren,
    Thank you for your question.
    Quince are a very interesting fruit. They are a cross between apples and pears. They are mild flavored, like pears, but the flesh is very very hard and uncooked, very tart. You can slice the quince from the core using a very sharp knife like a cheese knife. Then, using a vegetable peeler peel away the skin, or often, if it is an organic quince you can leave the skin on. If pureeing to make jam or membrillio (quince “butter”) the skin purees like the flesh and ads extra pectin. You can also treat quince as you do cooking pears. Hope this helps, Sincerely, Chris the cook at Vegalicioius

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