Versatile Nutritional Yeast Recipes
Nutritional
Yeast is a terrific food supplement, providing nutrition, enhancing flavor,
and adds a cheesy taste to your favorite dishes. An excellent
source of protein and contains essential amino acids. Rich in vitamins,
especially the B-complex, and is an excellent source of folic acid. It's
usually pretty cheap and commonly
found in the bulk isle of your whole food store. Don't get confused
and buy brewer's yeast which is very different and is not a substitute for nutritional yeast.
Nutrional Yeast is easy to use and blends well with liquids. It can be used in almost any recipe and in small amounts will enhance the flavor of many dishes.
Most common brand is Red Star - Mini Flake T6635+ Vegetarian Support Formula.
Some of our favorite recipes
Macaroni and Cheeze 3 1/2 cups elbow macaroni
|
Cook macaroni and put to one side.
In a saucepan, melt margarine over low heat. Beat in flour with a wire whisk and continue to beat over a medium flame until the mixture (called a roux) is smooth and bubbly. Whip in boiling water, salt; soy sauce, garlic powder, and a pinch of turmeric, beating well to dissolve the roux. The sauce should cook until it thickens and bubbles. Then whip in oil and nutritional yeast flakes. Mix part of the sauce with the pasta and put in casserole dish, and pour a generous amount of sauce on top. Sprinkle top with paprika and bake for 15 minutes in a 350 degree preheated oven. Put in broiler for a few minutes until cheeze sauce gets stretchy and crisp. This is a classic recipe from the New Farm Vegetarian Cookbook. |
Melty Cheeze1 cup of Red Star Vegetarian Support Formula (T6635+)
nutritional yeast flakes |
Mix dry ingredients in a saucepan. Gradually add water, making a smooth paste and then thin with the remaining water. Place on heat and stir constantly until it thickens and bubbles. Let it bubble up for about 30 seconds and remove from heat. Whip in the margarine. Good on pizza, casseroles, open-faced tomato sandwiches, grilled cheese sandwiches, macaroni and cheese, and enchiladas. |
Eggless Tofu Salad1/2 cup medium tofu, drained seasonings,
as desired Gourmet Options: Include one or more of the following
ingredients as desired. |
Crumble the drained tofu with fork. Stir in all other ingredients including choices from the gourmet option list. Mix thoroughly. Use as sandwich filling or cracker spread. Add lettuce and tomatoes, or stuff a pita an top it with sprouts. Makes filling for two sandwiches. |
French Toast2/3 cup low-fait nondairy milk 4 slices whole grain bread or whole grain sourdough bread |
Mix the first 4 ingredients in a small mixing bowl,
using a wire whisk to beat into a smooth, thin batter. Pour the batter
into a wide shallow bowl. Dip the bread slices, one at a time, into
the batter, making sure that both sides are well-saturated.
Mist a large skillet with nonstick cooking spray, or coat it with a thin layer of canola oil. Place the skillet over medium-high heat. When the skillet is hot, add the soaked bread slices in a single layer. When the bottoms of the bread slices are well browned, carefully turn each slice over using a metal spatula. Cook the other sides until they are a deep golden brown. A delicious recipe from Vegan Vittles - it's even easy to make on camping trips. |
Veggie Pate1 1/2cups sunflower seeds |
This recipe from Vegetarian Tastes of Toronto by Toronto Vegetarian Assoc. is called "Veggie Pate" but it reminds us more of stuffing! Yum. FYI, unless you have a food processor, you'll get a workout! Dice/grate the ingredients as needed Grind sunflower seeds Then mix with remaining liquids, flour, and seasonings. For the herbs, we like 2 tsp sage, 1 tsp ea. thyme & basil, and salt/pepper to taste. Bake at 350F for 1 hour until golden brown. Let cool. |
