Pan seared brussel sprouts smothered in an addictive sweet mustard sauce.
In a heavy bottomed pan over medium heat, add soy sauce, 1 tbsp vegan worcestershire sauce, and the brussel sprouts. Cover and turn the heat down to low. Allow to steam, covered, for 5 minutes.
Remove the cover and turn brussel sprouts so the cut side is facing down, with as many touching the pan as possible. There still should be some liquid left at this point, if not add more using equal parts of soy sauce and vegan worcestershire sauce. Turn the heat back to medium and allow to cook for 5 more minutes until the bottom sides are dark and starting to caramelize.
While you cook the brussel sprouts make the mustard sauce by mixing stone ground mustard, agave nectar, dijon mustard, 1 tsp vegan worcestershire sauce, and salt together in a small bowl.
Drizzle mustard sauce over warm brussel sprouts. Cover and wait 2 minutes for sauce to warm up. Serve right away. Enjoy!