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Preheat oven to 425°F (218°C).
Take the trimmed Brussels sprouts and place in a microwave safe bowl. Cover with water and microwave for 3 to 5 minutes until softened. Drain any excess water if necessary.
Use a flat bottomed glass and apply pressure to smash the Brussels sprouts.
On a large flat plate add the breadcrumbs and seasoning and mix to combine.
Take one Brussels sprout and place it in the flour. Then into the nondairy milk and press into the breadcrumbs. Place on a baking sheet and repeat until all are breaded.
Generously spray with spray oil and bake for 13 to 15 minutes until crispy.
Meanwhile in a bowl combine all the ingredients for the dipping sauce.
When Brussels sprouts are done and crispy place on a serving dish with dipping sauce. Garnish with coarse sea salt and fresh oregano if desired.