Adding Nutritional Yeast to your diet is easier than you might think. It can simply be sprinkled to the foods you already enjoy, but if you’re looking for some new ways – try these great vegan recipes. Packed with protein, B vitamins and more. Adding Nutritional Yeast increases the protein and B vitamins in your food. It’s a great addition for kids with a taste they like – cheese!
Vegan Pasta Alfredo
- 1 clove of garlic
- 1 teaspoon extra virgin olive oil
- 1 cup cauliflower
- 3/4 cup almond milk
- Salt and freshly ground pepper, to taste
- 1 tablespoon nutritional yeast
- 1/2 tablespoon lemon juice
- 4.2 ounces uncooked spaghetti (120 grams) (regular or gluten free)
- Cook the minced garlic with olive oil until golden brown, about 3-4 minutes.
- Add the almond milk and bring it to boil. Add the salt, pepper, chopped cauliflower and cook until it’s soft about 7 minutes.
- Transfer to a blender (or use an immersion blender) and add the nutritional yeast and lemon juice. Blend until smooth.
- Cook the pasta al dente according to package directions.
- Drain the pasta and pour it into the pan with the sauce. Stir and serve.
Mashed Cauliflower with Roasted Garlic & Chives
- 1 large cauliflower, chopped into florets
- 2 big cloves of roasted garlic (or 1 clove raw garlic)
- 2 tbsp nutritional yeast
- 2 tbsp vegan margarine
- 1 tbsp fresh chives, chopped
- salt & pepper
- Chop the head of cauliflower into small florets.
- Place cauliflower in a large pot and fill with just enough water to cover the florets.
- Bring the water to boil and then reduce the heat to medium-low. Steam until tender, about 6 minutes.
- Drain the cauliflower well.
- Place the cauliflower in a large bowl, and puree with a potato masher or immersion (stick) blender.
- Mix in remaining ingredients, seasoning with salt and pepper, to taste.
Crispy Hash Browns
- 4 yellow potatoes (the small type)
- 2 tablespoons nutritional yeast
- 1 tablespoon extra light olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2-3/4 teaspoon Himalayan/sea salt
- 1/4 teaspoon dried basil
- Generous sprinkles of Italian herbs
- Spray Oil
- Fill enough water in a small saucepan to cover the potatoes and bring it to a boil – which may take up to 10 minutes.
- Once the water is bubbling, turn the heat to medium (4) and simmer for about 50 minutes or so until the potatoes are very soft.
- Drain all the water and rinse the potatoes in cold water to cool it down a bit, then put them in a bowl and remove any excess water. Mash the potato with a fork, masher or something else. You can leave little bits and pieces unmashed for better texture. Also, leave the peel in there.
- Once the potato has been mashed pretty well, add the nutritional yeast, olive oil, garlic powder, onion powder, salt and Italian herbs. Give it a good mix until everything is even.
- Preheat oven to 425°F (218°C).
- Grease an oven tray with non-stick cooking spray.
- Use your hands to form the dough into oval, hash brown sizes. The thickness should be about the same thickness as your pinky. Place them on the oven tray without overlapping.
- Add a generous spray of cooking oil on top of the hash brown pieces and bake in the oven for about 20 minutes, flip them over (very important, or you’ll end up with one burnt side), then bake for another 16 minutes until the top has browned.