Tag Archives: nutritional yeast

Cheezy Instant Pot Potato Soup

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With the spouse fresh out of the dentist’s chair, me with a sore throat, and a crusty homemade sourdough to eat, soup seemed like the way to go with dinner. Pondering the available vegetables resulted in a plan for potato soup which turned out to be an A+ choice!

Cheezy Potato Soup in the Instant Pot

Ingredients

  • 2 tablespoons olive oil
  • 1-2 medium onions, diced
  • 3-5 cloves garlic, minced
  • 6 cups vegetable or faux chicken broth
  • 3-4 lbs potatoes, peeled and chopped into 1 inch cubes 
  • 3-4 carrots peeled and sliced
  • 2 cups unsweetened soy or almond milk
  • 4 tablespoons of flour
  • ¼ cup nutritional yeast
  • 1-2 cups shredded vegan cheese
  • salt and pepper to taste

Optional 

  • Faux bacon cooked crisp and chopped
  • Chopped green onions
  • More shredded cheese
  • Croutons

Instructions

  • Sauté the onions in the olive oil in the instant pot for several minutes, then add garlic and stir for an additional few. Be sure to stir or the garlic will stick to the bottom and burn.
  • Add the broth, potatoes, and carrots to the pot. Cook at high pressure for 10 minutes, then quick release the pressure.
  • Whisk the flour into the milk and set it aside. 
  • After the pressure releases fully, add the flour and milk slurry and be sure it is well stirred. Then add the nutritional yeast. Turn the pot back onto sauté and cook while stirring until it begins to thicken (this should take about 5-7 minutes, depending on your specific pot). Then add in the cheese and stir to allow for melting.
  • Add salt and pepper to taste. 
  • Serve with desired optional add-ins and a nice crusty bread! 

Vegan Fauxage and Cheese Quiche

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It’s faux eggs, other goodies, and pie crust. What’s not to love?

For this recipe, I made a sourdough pie crust. But, you don’t have to do that! I’ve provided ingredients/directions for that below, but also ingredients/directions for a standard crust.

“Standard” Crust

Ingredients
320g all-purpose flour
1 TBSP sugar
1 tsp salt
170g (12 TBSP) cold vegan stick butter/margarine, cut into ¼ inch slices
81g (6 TBSP) cold vegan shortening , cut into ¼ inch slices
1/2 cup very cold water
3 TBSP cold vodka

Process
Mix dry ingredients.
Cut in butter and margarine, until the mixture is like coarse sand (you can use a food processor if you have one).
Slowly add liquids and toss with hands to disperse.
Gently create a loose ball and then divide into two pieces.
Wrap each half in plastic wrap as a disc.
Place in refrigerator for 1 hour to 3 days.
Roll out and shape in pan and then return to fridge for at least 30 minutes.

Sourdough Crust

Ingredients
280g flour
1 TBSP sugar
1 tsp salt
227g (or 16 TBSP) cold butter, sliced
227g 100% hydration cold sourdough starter discard

Process
Combine dry ingredients.
Cut in cold butter.
Cut in starter.
If the dough won’t hold together at all, add a tablespoon of ice water
Divide into 2 equal pieces
Press into disks and wrap in plastic, place in fridge for at least an hour.
Roll out and shape in pan and then return to fridge for at least 30 minutes.

Quiche Filling

Ingredients
1 container firm or extra firm tofu
1 TBSP cornstarch
2 TBSP nutritional yeast
1/2 tsp turmeric
1.5 tsp black salt
4 TBSP unsweetened soy milk
1 TBSP vegan butter
1 small onion or 2 scallions, chopped
1/2 red bell pepper, diced
1 handful of parsley, washed and chopped
8 field roast sausages, chopped
2/3 cup non-dairy cheese

Process
Sauté onions and garlic in olive oil
Add sliced sausages, mushrooms, kale, etc. and cook until warmed through
Mix tofu, cornstarch, nutritional yeast, turmeric, black salt, and soy milk in a blender or food processor until smooth
Add tofu mix and non-dairy cheese
Fill crust
Bake at 350* for 45+ minutes (until firm and golden on top)
Remove from oven and cool for 10-15 minutes before slicing (or refrigerate)

Nacho Vegan Pasta

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It’s my pasta, na… I mean, you see where this was going, right? I don’t know where all I cobbled this recipe together from, but suspect it has been a variety of sites over the years. So, if that’s you, thanks! The recipe makes more than enough sauce for the pasta so you have some left over.

This sauce uses sweet potatoes as a base for a creamy, sweet and spicy, bright orange “nacho cheese” sauce. I typically dislike garlic powder, but it’s a small amount for the amount of sauce it makes, so it doesn’t bother me here. We combined it with elbow pasta, crumbled vegan bacon, browned vegan “beeve” crumbles, guacamole, and vegan sour cream. Delicious!

Ingredients
4 medium sweet potatoes 
1 cup coconut milk
1 /2 cup nutritional yeast flakes
1/2 cup olive oil
1 /4 cup soy sauce
1 /3 cup lemon juice
2 teaspoons garlic powder
Salt to taste
Diced jalapeños (to taste)
Additional hot sauce if desired

1 lb pasta, cooked al dente
Vegan bacon, cooked crisp
Vegan meat crumbles, browned
Guacamole and/or vegan sour cream
Cilantro

Process
Wash potatoes and cut out any areas that concern you. Pierce and place in the oven at 350* until soft to a fork. Remove and allow to cool enough to handle.

Slice potatoes and scoop out the soft insides. Place in your blender or food processor. Add other ingredients except diced jalapeños. Blend until smooth. Taste test and add more of the lemon, soy, salt if needed. Then add your diced jalapeños and any additional hot sauce fold in.

Add to your pasta and add on bacon crumbles, meat crumbles, guacamole, vegan sour cream, and cilantro if desired.