Posts Tagged With: nutritional yeast

Virtual Vegan Potluck: Herbed Roasted Potatoes in Cheezy Sauce

For my contribution to this potluck, I chose to make a potato dish, because one Cannot Go Wrong with potatoes. And this is super easy to put together, and also very tasty.


You can see I had a whole meal of sides when I tested these potatoes. 🙂 Yum.

Begin with:
5 cups red potatoes, skins on, diced into roughly 1″ cubes (you could use russets, but I tested both and the textural results were much better with the red potatoes)

Bring to boil and simmer 5 minutes. Remove from heat, drain, and set aside.

In a bowl, combine:
2 1/2 T white flour
2 T nutritional yeast
2 tsp onion powder
1 tsp salt
2 tsp basil
1 tsp tarragon
1 tsp garlic powder

Stir in:
1 T veggie oil
1 1/4 c water

Whisk together until smooth and no lumps remain. Pour into a sprayed 2-qt casserole dish and stir in potatoes to coat.

Roast at 350 for 20-30 minutes, stirring every 10 minutes until golden brown and easily pierced with a butter knife.


Return to previous dish * On to the next dish * Start over again at the beginning


Categories: lunch, recipes, side dish, soy-free, vegan, virtual vegan potluck | Tags: , , , , , | 26 Comments

Nooch and Scrambled Tofu

Today, you get two recipes out of me. It’s about time I finally touch on two very common vegan staples: tofu and nutritional yeast (aka nooch). While it is *not* true that tofu is all we eat when we don’t eat meat, properly prepared tofu is most delicious. Below you’ll find a recipe for one of my favourite ways to fix it.

I really, honestly, have kind of a love-hate relationship with nutritional yeast. It smells weird. It makes me cough every time I open the container to scoop some out. But I eat it anyway, mostly in sauces, because cashew/almond cheeze sauces flavoured with nutritional yeast ARE really good. Sprinkled on popcorn is another common way we eat it. (My husband will practically eat the stuff with a spoon. He likes it on almost anything just in powder form, like buttered toast.) I also know that it’s a good way to get B12, since my animal product intake is pretty minimal these days.

This first recipe is something I got from a friend. She uses it in lots and lots and lots of recipes. Any time I post a recipe that calls for chicken seasoning, use this stuff.

Making Mock Chicken Seasoning

Making Mock Chicken Seasoning

Mock Chicken Seasoning

1 c nutritional yeast flakes
1 Tbsp sweet bell pepper flakes
2 Tbsp onion powder or granules
1 Tbsp salt
1 tsp garlic powder
1 tsp dried parsley flakes

Place all ingredients in a blender (or, in my case, coffee grinder) and process until fine and powdery. Store in a dry glass jar or tightly sealing glass pyrex dish in a cool dry place.

Mock Chicken Seasoning

Mock Chicken Seasoning: finished product

And, now that you have this magical, versatile seasoning, here’s a simple recipe you can try with it. This is my favourite scrambled tofu recipe, because it is so easy to throw together and very tasty.

Scrambled Tofu

1 14-16oz package of firm or extra firm water packed tofu
2 Tbsp mock chicken seasoning
1/8 tsp ground turmeric (for colour)
Salt to taste

Crumble the tofu into a pan to desired crumbliness of scramble. Stir in chicken seasoning, turmeric, salt, and enough oil to keep the scramble from sticking. Cook it over medium to medium high, stirring often, until it is heated through and has reached your desired amount of dryness.

Optionally, you can sautee some chopped onion, mushrooms, bell pepper, or other desired add-in in the pan before adding the tofu.

Categories: breakfast, flavourings, gluten-free, nut-free, recipes, substitutions, vegan | Tags: , | 2 Comments

Bacon Crumbles

Cooking bacon crumbles

Bacon has a cult following. It’s kind of weird, but tremendously amusing. I myself have at least two friends who are bacon-obsessed, and I at one time was quite bacon-obsessed as well. Now while with the passage of time nothing could induce me to actually consume animal-derived bacon, I still have warm, fuzzy, fond, salty, savoury, crispy, delicious memories that float to my mind’s nose every time I hear the word BACON.

So, I mentioned Frontier Organic Bac’uns at one point in a past post. They are good. Delicious, in fact. But they can get kind of spendy if you eat tons of them, so here’s a recipe if you want to make bacon bits yourself. It’s great on baked potatoes, or on split pea soup (which is what I’m making at the time I’m writing this!), or just… straight out of the pan. Any way you use bacon bits you can use these.

"Bacon" Crumbles Closeup

1/2 c vital wheat gluten

2 T nutritional yeast

1 tsp pure maple syrup

2 T soy sauce (if you’re allergic to soy, try Maggi)

1 tsp Liquid Smoke

1 tsp ketchup

1 T oil

2 T water

Combine the gluten flour and nutritional yeast in a bowl. Stir in the remaining ingredients. Crumble with your finger tips and then fry over medium heat in a little oil until browned.

I fried them a little bit and then crumbled them into smaller crumbles (closer to regular bacon bit size) and fried them a little more. You can have them as big or small as you like. If you leave them big, just cook them longer or you’ll have kind of gooey “bacon”, and BACON SHOULD NOT BE GOOEY.

Categories: nut-free, recipes, vegan | Tags: , , , , , , | Leave a comment

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