Type what you have

Ingredients

• ✓ nutritional yeast
• almond meal
• sea salt

Instructions

1. 1 Combine nutritional yeast, almond meal, and sea salt in a blender. Using short pulses, blend the ingredients just enough to come together.

By Buckwheat Queen

Ingredients

• ✓ nutritional yeast
• parsley flakes
• onion flake
• garlic flake
• celery seed
• dill weed

Instructions

1. 1 Blend yeast flakes, parsley, onion, garlic, celery seed, and dill together in a blender until mixture is a fine powder.

By Buckwheat Queen

Ingredients

• ✓ nutritional yeast
• chickpea
• olive oil
• paprika
• garlic
• salt
• cumin

Instructions

1. 1 Spread chickpeas on a double layer of paper towels, cover with another layer of paper towels, and let dry for 30 minutes.
2. 2 Preheat air fryer to 355 degrees F (180 degrees C).
3. 3 Combine dry chickpeas, nutritional yeast, olive oil, smoked paprika, garlic, salt, and cumin in a bowl; toss to coat.
4. 4 Add chickpeas to the air fryer and cook until crispy, 20 to 22 minutes, shaking them every 4 minutes.

By Bren

Ingredients

• ✓ nutritional yeast
• extra-firm tofu
• all-purpose flour
• garlic powder
• salt
• black pepper
• olive oil

Instructions

1. 1 Drain and press tofu between paper towels until fairly dry. Slice tofu into strips or 1/2-inch cubes.
2. 2 Combine nutritional yeast, flour, garlic powder, salt, and pepper in a resealable plastic bag. Add tofu pieces in batches and gently shake until coated.
3. 3 Heat oil in a skillet over medium heat. Add tofu in batches and cook, turning to brown all sides, until golden brown and lightly crispy, 4 to 6 minutes. Drain on a plate lined with a paper towel to absorb excess oil.

By 5Tami2

Ingredients

• ✓ nutritional yeast
• olive oil
• curly kale
• salt

Instructions

1. 1 Preheat oven to 200 degrees F (95 degrees C).
2. 2 Drizzle olive oil over the kale in a large bowl and sprinkle with the nutritional yeast and salt. Stir with your hands to coat kale.
3. 3 Spread kale onto baking sheets.
4. 4 Bake in preheated oven until kale begins to get slightly crisp; rotate racks and flip the chips, and continue baking until completely crisp, 45 to 60 minutes total. Make sure to keep an eye on them to make sure they don't burn; if you notice certain chips ready much sooner than others, take them out.

By Beyker

Ingredients

• ✓ nutritional yeast
• cashew
• garlic
• lemon
• water
• salt

Instructions

1. 1 Combine cashews and garlic in a high-speed blender (such as Vitamix®); blend on high until cashews are reduced to crumbs, scraping down the sides of the blender in between blending. Add lemon juice and blend until well combined.
2. 2 Add water, 1/4 cup at a time, and blend until the mixture has a smooth and almost thick consistency; mixture will thicken further in the fridge. Mix in nutritional yeast. Add the last 1/4 cup of water only if needed; do not exceed 1 1/2 cups water if possible. Mixture should be completely smooth with no lumps remaining.
3. 3 Taste and add salt if needed. (The mixture will taste very lemony but will neutralize after 1 hour in the fridge.) Place in the fridge to thicken, about 1 hour.

By Bayla Haskel

Ingredients

• ✓ nutritional yeast
• basil
• olive oil
• pine nut
• garlic
• salt
• black pepper

Instructions

1. 1 Combine basil leaves, olive oil, pine nuts, nutritional yeast, garlic, salt, and black pepper in the bowl of a food processor; pulse until smooth.

By Fioa

Ingredients

• ✓ nutritional yeast
• water
• cashew
• red bell pepper
• onion powder
• salt
• garlic powder

Instructions

1. 1 Combine water, cashews, bell pepper, nutritional yeast, onion powder, salt, and garlic powder in a blender; blend until completely smooth. Transfer to a saucepan.
2. 2 Heat over low heat until warm, about 5 minutes.

By Kylee Melo RD

Ingredients

• ✓ nutritional yeast
• olive oil
• tamari
• cider vinegar
• lemon juice
• garlic powder
• basil
• oregano
• thyme

Instructions

1. 1 Blend olive oil, nutritional yeast, tamari, cider vinegar, lemon juice, garlic powder, basil, oregano, and thyme together in a food processor or blender until dressing is smooth.

By JADZIA

Ingredients

• ✓ nutritional yeast
• basil
• pine nut
• garlic
• sun-dried tomato
• sea salt
• black pepper
• paprika
• olive oil

Instructions

1. 1 Combine basil, pine nuts, nutritional yeast, garlic, sun-dried tomatoes, salt, pepper, and paprika in a food processor. Blend, gradually pouring in olive oil, until liquefied.

By ACerrone

Ingredients

• ✓ nutritional yeast
• cashew
• water
• almond milk
• water
• garlic
• lemon juice
• salt
• black pepper

Instructions

1. 1 Soak cashews in 1 1/2 cups water in a bowl until softened, at least 20 minutes.
2. 2 Drain water; add almond milk. Blend mixture in an electric blender or food processor until smooth, 30 seconds to 1 minute. Add 1/4 cup water, or as needed, until sauce is slightly thinner than you want it for the final product, as it thickens when heated. Add garlic, nutritional yeast, lemon juice, salt, and pepper; blend until smooth.
3. 3 Pour mixture into a saucepan. Heat on medium-low heat, stirring occasionally until heated through and desired thickness is achieved, about 5 minutes. You can add additional water or almond milk if sauce becomes too thick.

By Jkauf19

Ingredients

• ✓ nutritional yeast
• olive oil
• onion
• garlic
• cauliflower
• vegetable broth
• salt
• lemon juice
• soy sauce

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute more. Add cauliflower and vegetable broth; cover with lid and simmer over medium heat until tender, about 5 minutes.
2. 2 Place cauliflower mixture in a blender. Add nutritional yeast, salt, lemon juice, and soy sauce; blend until smooth and creamy, about 3 minutes.

By Fioa

Ingredients

• ✓ nutritional yeast
• firm tofu
• water
• maple syrup
• liquid smoke
• soy sauce
• onion powder
• garlic powder
• butter
• margarine

Instructions

1. 1 Slice the thawed tofu into very thin slices (like bacon). In a medium bowl, stir together the yeast, water, maple syrup, liquid smoke, soy sauce, onion powder and garlic powder. Place the tofu strips into the bowl to marinate for at least 10 minutes.
2. 2 Heat butter or margarine in a large skillet over medium-high heat. Quickly fry tofu strips until crisp, turning once, about 5 minutes. Drain on paper towels, and serve immediately.

By HOLLY BOXRUD

Ingredients

• ✓ nutritional yeast
• firm tofu
• vegetable broth
• vegetable oil
• all-purpose flour
• salt
• black pepper
• sage
• cayenne pepper

Instructions

1. 1 Cut pressed tofu into 1/2-inch thick slices; then cut again into 1/2-inch wide sticks. Place tofu in a bowl, and pour broth over the top. Set aside to soak.
2. 2 In a separate bowl, stir together flour, yeast, salt, pepper, sage, and cayenne.
3. 3 Warm oil in a large skillet over medium-high heat.
4. 4 Remove tofu sticks from broth, and squeeze most (but not all) of the liquid from them. Roll sticks in breading. (You may have to roll sticks twice to end up with a fairly dry outer layer of breading.) Place tofu in hot oil; fry until crisp and browned on all sides. Add more oil if necessary.

By Miss Sriri

Ingredients

• ✓ nutritional yeast
• cauliflower
• olive oil
• garlic
• hummus
• kalamata olive
• red pepper
• zucchini

Instructions

1. 1 Trim leaves off cauliflower and slice into thick "steaks", 1 1/2 to 2 inches thick. Brush with olive oil and garlic on both sides.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate. Grill cauliflower steaks until golden brown, 5 to 7 minutes per side.
3. 3 Top each steak with a generous amount of hummus. Divide olives, red pepper, and nutritional yeast evenly on top. Cut zucchini into ribbons using a spiralizer. Garnish steaks with zucchini ribbons.

By Elle

Ingredients

• ✓ nutritional yeast
• chickpea
• olive oil
• chili powder
• onion powder
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Mix chickpeas, nutritional yeast, olive oil, chili powder, onion powder, and salt together in a bowl until combined. Spread evenly on a rimmed baking sheet.
3. 3 Bake in the preheated oven, shaking the pan occasionally to re-distribute chickpeas, until crispy, 30 to 40 minutes.

By ellie

Ingredients

• ✓ nutritional yeast
• great northern bean
• russet potato
• avocado
• yellow mustard
• lemon juice
• salt
• celery
• onion

Instructions

1. 1 Pour great northern beans into a saucepan and cook over medium heat until very soft, about 30 minutes.
2. 2 At the same time, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender but not mushy, about 12 minutes. Drain.
3. 3 Transfer beans to a large bowl. Add avocado and mash. Add mustard, yeast, lemon juice, and salt; stir until mixture is smooth. Add potatoes, celery, and onion and mix well.
4. 4 Chill for at least 30 minutes before serving.

By Geeksr

Ingredients

• ✓ nutritional yeast
• cashew
• water
• cornstarch
• mustard
• black pepper

Instructions

1. 1 Rinse cashews under warm water. Place in a bowl and cover with hot water. Let soak for 10 minutes.
2. 2 Combine 2 cups water, nutritional yeast, cornstarch, and mustard in a blender or food processor. Blend on high for 1 minute. Add soaked cashews and blend on high until smooth, 1 1/2 minutes or longer. Transfer to a medium saucepan.
3. 3 Cook over low heat, whisking constantly, until sauce thickens, 5 to 7 minutes. Add more water if needed to reach desired consistency. Season with black pepper.

By jennyp

Ingredients

• ✓ nutritional yeast
• firm tofu
• garlic powder
• salt
• black pepper
• olive oil

Instructions

1. 1 Slice tofu into 1/4-inch-thick slabs.
2. 2 Place nutritional yeast on a plate. Mix in garlic powder, salt, and pepper.
3. 3 Roll tofu slices in nutritional yeast mixture until evenly coated.
4. 4 Heat oil in a nonstick skillet over low to medium heat. Add tofu slices; cook until golden brown and crispy, 3 to 5 minutes per side.

By KES115

Ingredients

• ✓ nutritional yeast
• silken tofu
• carrot
• taco seasoning mix
• onion powder
• garlic powder
• oil
• vegetarian beef crumble
• tortilla chip

Instructions

1. 1 Combine tofu, carrots, taco seasoning, nutritional yeast, onion powder, and garlic powder in a blender or food processor. Blend until smooth and creamy.
2. 2 Transfer queso to a small saucepan over medium heat. Cook until hot enough to serve, 5 to 10 minutes.
3. 3 At the same time, heat oil in a skillet over medium heat. Add vegetarian crumbles and cook and stir until browned, 8 to 10 minutes.
4. 4 Serve tortilla chips on individual plates topped with cooked crumbles and hot queso.

By Main House

Ingredients

• ✓ nutritional yeast
• quinoa
• water
• vegetable bouillon
• salsa
• cumin
• chili powder
• garlic powder
• salt
• black pepper

Instructions

1. 1 Rinse quinoa thoroughly in a mesh strainer. Add quinoa and water to a multi-functional pressure cooker (such as Instant Pot®). Stir in vegetable bouillon. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Transfer cooked quinoa to a large bowl. Add salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, and pepper. Toss to combine. Spread mixture on the prepared baking sheet.
5. 5 Bake in the preheated oven for 15 minutes; stir. Continue baking until quinoa is dry and crisp, 5 to 15 minutes more.

By Garrett Griffin

Ingredients

• ✓ nutritional yeast
• cashew
• spaghetti
• miso paste
• black pepper
• olive oil

Instructions

1. 1 Soak cashews in boiling water. Set aside for at least 10 minutes.
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
3. 3 Meanwhile, drain the cashews and blend until creamy. Add nutritional yeast, miso, and 1/4 teaspoon coarse ground black pepper to the cashew cream. Add a bit of pasta water to thin it out as needed.
4. 4 Drain the spaghetti, reserving 1 cup of pasta water. Mix the spaghetti and sauce together, adding reserved pasta water if needed. The consistency should be thick enough that it will stick to the pasta. Plate and top each serving with olive oil and remaining black pepper. Serve immediately.

By Buckwheat Queen

Ingredients

• ✓ nutritional yeast
• all-purpose flour
• garlic powder
• onion powder
• mustard
• salt
• soy milk
• vegan margarine

Instructions

1. 1 Mix nutritional yeast, flour, garlic powder, onion powder, ground mustard, and salt together in a bowl. Pour in soy milk; whisk until smooth.
2. 2 Melt margarine in a saucepan over medium heat. Pour in soy milk mixture; cook, whisking constantly, until thickened into a sauce, about 5 minutes. Simmer until flavors combine, 1 to 2 minutes more.

By StarvingCollegeKid

Ingredients

• ✓ nutritional yeast
• extra-firm tofu
• cornstarch
• soy milk
• quinoa flake
• oregano
• flat-leaf parsley
• sage
• rosemary
• black pepper

Instructions

1. 1 Squeeze the liquid from the block of tofu by wrapping it in a clean towel and pressing it with a weight.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C).
3. 3 Set up a breading station with 3 shallow bowls, not too wide, and one flat plate. Put the cornstarch in one, and unsweetened soy milk in another. In the last one, add the quinoa flakes, nutritional yeast, oregano, sage, rosemary, and pepper. Mix with a fork. Leave the plate for the finished tofu.
4. 4 Slice the slab of tofu into pieces that are approximately 1/2-inch thick and approximately 2 inches in length and width. They should be able to be handled easily without breaking.
5. 5 Dredge each slice in cornstarch first. Dip each piece in the soy milk. Coat the slices with the quinoa flake mixture, tapping to shake off the excess. Place each coated tofu piece on the empty plate. Add as many pieces that will fit without touching into the air fryer basket.
6. 6 Cook until browned and crispy, about 10 minutes. There is no need to flip the pieces and do not shake the basket. The coating is light and will come off easily if not cooked through. When the tofu pieces are browned and crispy, remove them and continue cooking the remaining pieces. Serve warm.

By Buckwheat Queen

Ingredients

• ✓ nutritional yeast
• spaghetti squash
• vegetable broth
• rosemary
• salt
• basil
• olive oil
• pine nut
• garlic
• salt
• black pepper

Instructions

1. 1 Combine spaghetti squash, vegetable broth, rosemary, and 1/2 teaspoon salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove spaghetti squash and cool until easily handled, 5 to 10 minutes. Scrape insides of squash into spaghetti strands with a fork.
3. 3 Combine basil leaves, olive oil, pine nuts, nutritional yeast, garlic, 1/2 teaspoon salt, and pepper in the bowl of a food processor; pulse until smooth. Serve on top of spaghetti squash.

By Fioa

Ingredients

• ✓ nutritional yeast
• canola oil
• all-purpose flour
• vegetable broth
• tamari sauce
• soy milk
• black pepper

Instructions

1. 1 Heat oil in a skillet over medium heat. Whisk flour, vegetable broth, and tamari into hot oil; cook and stir until there are no lumps and mixture becomes paste-like, about 5 minutes. Pour soy milk into the skillet; cook and stir until mixture thickens, about 5 minutes more. Add yeast and black pepper; stir well and serve hot.

By Vegan Fatty

Ingredients

• ✓ nutritional yeast
• basmati rice
• water
• soy margarine
• garlic powder
• basil
• salt

Instructions

1. 1 In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, or until rice is cooked and all liquid is absorbed.
2. 2 Melt margarine in a large saucepan over medium heat. Stir in remaining 2/3 cup water, nutritional yeast, garlic powder, basil and salt; heat for 5 minutes. Stir in cooked rice and cook until heated through, about 2 minutes.

By veggigoddess

Ingredients

• ✓ nutritional yeast
• all-purpose flour
• cricket flour
• brown sugar
• salt
• water
• flaxseed meal
• soy milk
• almond milk
• coconut butter
• maple syrup
• vanilla extract

Instructions

1. 1 Mix all-purpose flour, cricket flour, brown sugar, nutritional yeast, and salt together in a large bowl.
2. 2 Stir water and flaxseed meal together in another bowl. Let stand until thickened, about 5 minutes. Mix in soy milk, almond milk, coconut butter, maple syrup, and vanilla extract. Pour over flour mixture; blend with an electric mixer until batter is smooth.
3. 3 Let batter rest until thickened, at least 1 hour.
4. 4 Heat a nonstick skillet over medium heat. Pour 1/4 cup batter into the skillet; swirl skillet to spread batter out in a thin layer. Cook until the top of the crepe looks dry and the bottom is light brown, 1 to 2 minutes. Run a spatula around the edge to loosen crepe; flip crepe and cook until the other side is light brown, about 1 minute more. Repeat with remaining batter.

By coolbeans

Ingredients

• ✓ nutritional yeast
• spinach
• water
• beyond beef plant-based ground
• vegan bread crumb
• tomato paste
• garlic
• oregano
• basil
• onion powder
• salt
• black pepper
• olive oil

Instructions

1. 1 Combine frozen spinach and water in a 1-quart microwave-safe casserole dish. Cover and microwave on high for 5 minutes, stirring halfway through the cooking time. Break up any clumps with a fork and cook for 1 more minute. Transfer to a colander to drain. When cool enough to handle, squeeze small handfuls of spinach to release remaining water and place spinach in a large mixing bowl.
2. 2 Add Beyond Beef, nutritional yeast, bread crumbs, tomato paste, minced garlic, oregano, basil, onion powder, salt, and pepper to the spinach. Mix with your hands until all ingredients are thoroughly combined. Roll into 1 1/4-inch diameter meatballs.
3. 3 Preheat oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with parchment paper.
4. 4 Heat 1 tablespoon olive oil over medium heat in a large Dutch oven. Working in batches, add about 12 meatballs and cook, turning often and being careful not to burn, until browned on all sides, about 5 to 7 minutes. Transfer meatballs to the prepared baking sheet, and repeat with remaining batches.
5. 5 Bake in the preheated oven until heated through, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By jaybu

Ingredients

• ✓ nutritional yeast
• water
• oat
• onion
• spaghetti sauce
• pecan
• vegetable oil
• garlic powder
• onion powder
• basil
• coriander
• sage
• active dry yeast

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Bring water to a boil in a large pot. Stir in oatmeal. Cover, reduce heat to low, and cook until oats are tender and water is absorbed, 5 to 10 minutes. Remove from heat and let stand for 5 minutes.
3. 3 Add onion, spaghetti sauce, pecans, oil, nutritional yeast, garlic powder, onion powder, basil, coriander, sage, and active yeast to oatmeal in the pot; mix well. Form into patties and place on the prepared baking sheet.
4. 4 Bake in the preheated oven for 15 minutes. Turn patties over and bake for 15 more minutes.

By Vicki Erskine