Creamy Brussels Sprouts With Sun Dried Tomatoes - Forks Over Knives

Ingredients

• 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