1/4 cup vegan mayonnaise (Vegenaise or Vegenaise/silken tofu)
2 tablespoons prepared horseradish
2 cloves garlic
juice from 1 lime
water down until desired thickness
2 red potatoes
5 Brussels sprouts
Blend the Vegenaise through the water to make the dressing. I usually double or triple this for salad dressing.
In a casserole dish with a fitted cover combine potatoes through Brussels sprouts. I half the potatoes and then cut them into thirds. Pour the sauce over them and toss until well coated.
Cook in the oven at 350F and check at 40 min then every 15 min until veggies are cooked through to where you want them.
This is my first recipe on VegWeb and I hope everyone likes it!