nutritional yeast

All posts tagged nutritional yeast

Super Easy Tofu Scramble (GF)

Published April 15, 2013 by Vegan Derby Cat Party


For some reason, I have been back in the kitchen with a vengeance, despite the broken extremity. Maybe I just needed a challenge? Maybe it’s that none of my coats fit over my splinted arm, and we just had a cold snap? Regardless, this is an updated, no knifework, no fuss version of my Tofu Scramble. Enjoy!

Super Easy Tofu Scramble (GF)

olive oil for spraying skillet
1/2 package frozen onion & bell pepper mix
1 heaping tsp. crushed garlic

1 package of tofu, any style, rinsed and drained
1 tbsp. tamari for gluten-free   (or Bragg’s or shoyu or red sodium soy sauce)
1 tsp. turmeric
2 tsp. cumin
1 tsp. thyme
1 tsp. paprika
salt & pepper, to taste
cayenne pepper, optional

2-4 c. chopped kale or greens (I used some leftover, lightly dressed mac n kale salad)

1/4 – 1/2 c. nutritional yeast


1. Spray a skillet with olive oil and raise to medium-high heat. Add onions & peppers and cook until thawed, about 5 mintues. Add garlic and cook for an additional  minute.

2. Crumble in tofu, and add all other ingredients except nutritional yeast and kale. Drop heat to medium, and stir until well combined, about 3 minutes. Taste for seasoning.

4. Mix in greens and cook an additional 3 minutes, or until wilted, but still bright green.

4. Remove from heat and stir in nutritional yeast.

My secret weapon!

My secret weapon!

I had Thomas crumble the tofu in for me since he has two working arms!

I had Thomas crumble the tofu in for me since he has two working arms!

Before greens.

Before greens.

And after.

And after.

Plated! Too bad we didn't have any ketchup! Thomas doused his in sriracha.

Plated! Too bad we didn’t have any ketchup! Thomas doused his in sriracha.

Fat Free Vegan’s Easy Macaroni and Cheeze

Published October 3, 2011 by Vegan Derby Cat Party


I spotted Fat Free Vegan’s Easy Macaroni and Cheeze recipe on twitter and thought I might give it a try. At first I was going to make mine instead, but I had already been busy making veggie samosas and didn’t have enough energy left for whisking a roux. Also, I wasn’t too sure about the flavor profile of the beer we had in the fridge pairing well with mac n cheese. Two more things made me excited about trying hers. 1. the sauce is made entirely in the blender – EASY! 2. I was out of almond milk and figured since I was making it in the Vita-Mix anyway, I could add almonds to it, if necessary.

Turns out I didn’t need to add any nuts at all. It was perfectly fine and creamy with just substituting [more] water for non-dairy milk! My other changes were about a tbsp. of dijon mustard instead of mustard seed, barley miso instead of white, another 1/4 c. of nutritional yeast, more cayenne pepper, and about a tablespoon of leftover pepper jack Daiya. I served it sprinkled with a little vegan parm on top.

Result: I loved how easy it was to prepare, and was pleasantly surprised at the creamy texture. It’s a great base recipe for you to tweak to your taste! Keeper!

Smoky TVP and Butternut Squash Pasta

Published August 14, 2011 by Vegan Derby Cat Party

I came up with this dish about a year ago, and have made it a few times since, but really nailed it on the most recent occasion. So I’m just going to repost the whole thing here, with adjustments, because it was SUPER YUMMY! I even ate the last of the leftovers mac n cheese style with ketchup & hotsauce!

Smoky TVP and Butternut Squash Pasta

1 butternut squash, peeled and chopped into 1/4 ” – 1/2″ pieces (**reserve the seeds for toasting, see below!)
1 medium onion, chopped
2 small carrots, chopped
olive oil
salt & pepper

1 c. of TVP granules
1 c. water or vegetable stock
1 tbsp. of liquid smoke
2 tbsp. of braggs/tamari/shoyu/red sodium soy sauce

8 oz. pasta of your choice, cooked according to package directions

1 tbsp. vegan butter
1 c. of nutritional yeast
about 1 c. of vegetable stock
vegan parm, optional


1. Pre-heat oven to 350*F, and prepare baking dishes by misting with olive oil. Spread veggies out into a single layer in baking dishes and mist with olive oil, salt & pepper to taste. Sprinkle lightly with cinnamon, cumin and cayenne, and toss to coat. Bake for 25-30 minutes.

2. Prepare TVP: In medium saucepan bring water, liquid smoke and braggs to a boil. Remove from heat and stir in TVP, cover and set aside.

3. Prepare pasta, drain, and return to pot. Add vegan butter, roasted veggies and TVP. Stir in nutritional yeast, and gradually pour in vegetable broth to create a sauce of your desired viscosity.

you didn’t throw out the seeds with the guts did you? do you like pumpkin seeds? these are not as plentiful, but are even more delicious. when you scoop out the squash guts, throw it all in a colander and get all the mush off. then just place them in a dry skillet over low-med heat. shake often, until they dry up. you can salt them and eat them hot, or put them in something air tight for a snack!

%d bloggers like this: