Nutritional Yeast
What’s So “Nutritional” About Nutritional Yeast?
These funky flakes might be the O.G. health food fad.
By Zoe Denenberg
Easy Vegan Mac and Cheese
The creamy vegan “cheese” sauce in this recipe gets an umami kick from white miso and nutritional yeast.
By Rachel Ama
Vegan Roasted Garlic–Potato Enchiladas
Enchiladas are my comfort food: warm corn tortillas bathed in a slightly sweet, spicy, and bright sauce of chiles and tomato, wrapped around either a quick sauté of whatever veggies I have hanging out in the fridge or the creamy potato mash used here.
By Jocelyn Ramirez
Ranch Fun Dip
Guaranteed to make any raw vegetable taste good, and it will last for weeks! The pistachios, nutritional yeast, and salt should be ground to the texture of coarse sand so the dip easily clings to the cut sides of the vegetables—just like, well, Fun Dip candy.
By Sohla El-Waylly
The Best Vegan Breakfast Sandwich
Now I know y'all get excited about fast-food breakfast sandwiches but the speedy prep always makes them look so lame! That, and they often lack quality ingredients, which makes them a total gut bomb. But now all your dreams are alive and they're layered together in this dreamy breakfast sandwich. It's so seductive you'll forget why you ever ate eggs in the first place.
By Lauren Toyota
Crunchy Stuffed Cremini Mushrooms
Bite-size and crispy, these mushrooms are always a crowd favorite. The star ingredient here is the nutritional yeast, a plant-based ingredient that has the power to add a savory, cheesy flavor to basically anything.
By Alexandra Shytsman
Instant-Pot Vegan Cauliflower Queso
Cauliflower is a magical vegetable. It’s tasty on its own, but it can transform into oil-free creamy sauces and even replace meat. In this recipe, it’s the base for a creamy, cheesy take on queso dip. This is great on chips but even better on top of burritos and enchiladas. Best of all, you can get the pickiest of eaters to eat their veggies this way.
By Kathy Hester
Zucchini Pizza Crust With Lemony Pea Pesto
Zucchini is a surprisingly chameleon-like vegetable—I find myself using it frozen in morning smoothies, pureed in desserts, and, now, grated in pizza crust! Zucchini pizza is a great way to sneak in extra servings of vegetables, and it is naturally lower in carbohydrates and higher in fiber compared with traditional crusts.
By McKel Hill
Stir-Fried Black Rice with Fried Egg and Roasted Broccoli
This is the kind of healthy, satisfying food that we all wish would simply materialize at home for dinner. But making it in parts is easier than you might think!
By Claire Saffitz
Roasted Veg With Nutritional Yeast
Try this in a frittata, folded into a grain salad, or in a hash with bacon.
By Claire Saffitz
Roasted and Charred Broccoli with Peanuts
Believe it or not, we came up with a new way to chop broccoli.
By Claire Saffitz
Easy Gravy
This gravy was inspired by my family’s visit to Taste of Life, a wonderful vegan eatery in Tel Aviv. The café is run by the community of Black Hebrews, who also produce most of the tofu and seitan distributed in Israel at their village in the southern part of the country. They serve their own wonderful products at Taste of Life (which is connected to the small chain of Soul Vegetarian Cafés in the United States). When we ate there, their tender seitan was topped with a tasty gravy. The server shared the recipe with me, which I’ve interpreted below. There’s not much to it, honestly, but it’s quick and tasty. Serve it over grains, mashed potatoes, seitan, and tempeh. See a good use for it in Tofu and Seitan Mixed Grill (page 44).
Edamame Burger
Wheat Free
Yep, green burgers. This recipe makes a lot, but they freeze well, so you can have green burgers all week long!
By Joni Marie Newman
Beet Ravioli with Pine Nut "Goat Cheese" Rosemary-Cream Sauce, Aged Balsamic Vinegar
I made a beet ravioli dish for the restaurant menu when we first opened, and it remained popular for quite some time. Our regulars weren't at all happy when we finally took it off the menu. On special occasions, such as Valentine's Day, we've brought back variations on that beet ravioli, sometimes using cookie cutters for hearts or other sweet shapes. If you can find them, candy-striped beets are beautiful and unique, or try using golden beets, or even a combination of all three.
By Sarma Melngailis
Crispy Tofu Nuggets
These simple vegan nuggets taste just like the dino-shaped ones in the freezer aisle.
By Zoe Denenberg
Pasta With 20 Cloves of Garlic
Toasted nutritional yeast, full of umami, pushes the pasta into a deeply savory zone and seamlessly makes up for the lack of dairy in this vegan superstar.
By Shilpa Uskokovic
Cornmeal-Crusted Sweet Potato Wedges
Thanks to a clever coating of nutritional yeast, cornmeal, and spices, these baked sweet potato wedges are actually crunchy.
By Shilpa Uskokovic
Suspiciously Cheesy Salad Dressing
Nutritional yeast lends nutty richness and helps keep this Italian-style blender dressing silky and emulsified.
By Shilpa Uskokovic
Broken Lasagna Pasta Salad
This robust main-course-worthy pasta salad balances buttery olives, bitter radicchio, and crunchy almonds with a bright, herbaceous dressing.
By Kendra Vaculin
Chickpea Noodle Soup
There’s triple the chickpea in this quick and comforting soup: The broth is flavored with chickpea miso, and the mix of soft and crispy chickpeas makes for a delightful mix of textures.
By Sarah Jampel