½ cup vegan mayo
2 tablespoons whole-grain mustard
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 pound Brussels sprouts, trimmed
2 tablespoons olive oil
2 teaspoons minced garlic
To make the sauce, whisk together the vegan mayo, mustard, 1 tablespoon water, ½ teaspoon of the salt and ½ teaspoon of the pepper in a small bowl. Set aside.
Run the Brussels sprouts through the slicer blade of a food processor or carefully shave on a mandoline.
Heat the olive oil in a large sauté pan over high heat. Just as the oil starts to ripple, add the garlic and the shaved Brussels sprouts. Sear for 30 seconds, then stir to prevent the garlic from burning.
Add the remaining ½ teaspoon salt and ½ teaspoon pepper, then allow the Brussels sprouts to sear for 4 to 5 minutes, stirring occasionally so they brown evenly.
Transfer the Brussels sprouts to a serving dish, drizzle the mustard sauce on top, and serve.