Tag Archives: nutritional yeast

Caramelized Onion & Kalamata Olive Focaccia


I recently decided that I was going to limit my bread consumption. At least on a trial basis. For health reasons. Right.  So what did I immediately do? I pulled out the bread machine and cranked out several loaves. Telling myself I can’t have something to eat is always a guaranteed fail because I will inevitably immediately want whatever that is.

Last week I was looking through bread recipes and for some reason recalled this small bakery that operated out of an old movie theater that I would patronize during college. I would stop by in the mornings on my way to class and buy day old scones and bread. I remember they had amazing foccacia bread. I would take it home and devour it in a single sitting, savoring every bit.

This recipe reminds me of that bread. Instead of topping the bread with olives, I’ve incorporated them into the dough. They add a nice salty bite that goes well with the sweetness of the caramelized onions on top. This bread is great on it’s own but pairs nicely with soups and stews – I ate mine with a creamy tomato soup.


Peel and halve your onion. Slice into thin strips. I used a mandoline on its thickest setting to get a nice even slice. In a frying pan, bring vegan butter and olive oil to a medium heat. Add onions, salt and stir to combine. You can also add a pinch of sugar to assist with the caramelization. Stir the onions occasionally. Leave them alone long enough to brown but not so long that they burn. This took me upwards of 15-20 minutes. Remove from pan and set aside once they’ve got a nice brown on them.

Mix together the warm water, active dry yeast and agave while onions are cooking. Set aside for 10 minutes.

Combine the flour, salt, Italian seasoning, garlic powder and pepper in a large bowl. Pour in the yeast mixture and stir until a dough ball forms. I used a 5 quart KitchenAid stand mixer with the dough hook attachment. The dough formed a nice ball after a few minutes on the lowest setting.

Transfer dough to a lightly greased bowl, giving it a few turns to coat it with olive oil. Cover with a towel and allow to rise in a warm area for 30-45 minutes. The dough should easily double in size during this time.


Preheat oven to 450° and lightly grease a baking or cookie sheet. Punch the dough back down and move to a lightly floured surface. knead olives into dough until they’re evenly distributed. I had to add a little flour to compensate for the liquid from the olives.


Roll the dough out on the baking sheet using a rolling pin or your fingers. Roughly form it into a 1/2 inch thick rectangle. Use knuckles or fingers to create depressions 1 inch apart across the top of the dough then top with caramelized onions.


Reduce oven temperature to 375° before placing dough into the oven. Bake for 17-20 minutes until focaccia bread is golden brown. Remove and let cool slightly before serving. Enjoy.


Caramelized Onion & Kalamata Olive Foccacia
  1. 1 large onion
  2. 2 tablespoons vegan butter plus 1 tablespoon olive oil
  3. pinch of salt
  4. since of sugar (optional)
  5. 1 cup warm water
  6. 1 teaspoon agave
  7. 1 packet of active dry yeast (2-1/4 teaspoons)
  8. 2-3/4 cups all-purpose flour
  9. 1 teaspoon salt
  10. 2-1/2 teaspoons Italian seasoning
  11. 1 teaspoon garlic powder
  12. 1/4 teaspoon pepper
  13. 1 tablespoon olive oil
  14. 1/4 cup kalamata olives, roughly chopped
  1. Peel and half onion. Slice into thin strips. I used a mandoline on its thickest setting to get an even cut.
  2. Over medium heat, add the vegan butter and olive oil. Add sliced onions and sprinkle with a pinch of salt. You optionally add a pinch a sugar to assist with the caramelizing. Stir occasionally but allow onions to sit long enough to brown. Remove from pan and set aside.
  3. While the onions are caramelizing, mix together the warm water, yeast and agave. Allow to sit for 10 minutes.
  4. In a large bowl, mix together the dry dough ingredients. Add in the yeast mixture and combine until the dough forms a ball.
  5. Lightly grease a bowl with olive oil. Transfer dough ball to bowl and roll to coat with oil. Cover and let rise for 30-45 minutes in a warm spot. Dough should easily double in size.
  6. Preheat oven to 450° and lightly grease a baking or cookie sheet.
  7. Punch dough back down and move to a lightly floured surface. Add olives and knead until evenly distributed.
  8. Use a rolling pin or fingers to spread dough out into a rectangular shape on the baking sheet.
  9. Use knuckles or fingers to make indentations roughly 1 inch apart across the top of the dough and top with caramelized onions.
  10. Reduce oven temperature to 375° and bake for 17-20 minutes until focaccia bread is golden brown.
  11. Let cool slightly before serving.
Adapted from Simply Scratch
Adapted from Simply Scratch
Artisanal Vegan http://www.artisanalvegan.com/




Steamed Chicky Seitan

Isa Does It by Isa MoskowitzIsa Does It by Isa Moskowitz is probably one of my favorite vegan cookbooks. It contains a range of recipes from basic necessities to more complex dishes; I highly recommend getting your hands on copy as it’ll be a book that you’ll continually reference.

I’ve tried many different seitan recipes with varying degrees of success. The steamed chicky seitan in this book has become my goto when in need of a realistic fake meat. The texture and consistency create the perfect analog. It’s also highly versatile; cut it into strips, chunks, or whatever size you prefer. 


This is a pretty quick, straight-forward recipe to make. Prepare your steamer before mixing any ingredients. While you wait for the water to reach a boil, mash chickpeas thoroughly in a large bowl. Remove the skins if you prefer; I didn’t and it really didn’t make much of a difference to the end result. Mix in broth, olive oil, and soy sauce. Add in vital wheat gluten and remaining dry ingredients. Use your hands to knead into a dough.

Quarter dough and form into 4 to 5 inch wide patties. Wrap each patty in foil. Make sure to not wrap too tightly as they will expand during steaming process. Place patties in steamer, cover, and allow to steam for 40 minutes. The patties will be slightly soft to touch after being removed from the steamer but will become firmer as they cool. Let cool before cutting if you plan on using immediately or store in refrigerator for later use.


Steamed Chicky Seitan
  1. 2/3 of a 15 ounce can chickpeas (1 cup), rinsed and drained
  2. 1 cup vegetable broth
  3. 1 tablespoon olive oil
  4. 3 tablespoon soy sauce
  5. 1-1/2 cups vital wheat gluten
  6. 1/3 cup nutritional yeast
  7. 2 teaspoon onion powder
  8. 1 teaspoon granulated garlic
  9. 1 teaspoon sage
  10. 1/2 teaspoon salt
  11. black pepper
  1. 1. Set up your steamer and bring water to a full boil.
  2. 2. In a large bowl, thoroughly mash chickpeas. Mix in broth, olive oil, and soy sauce. Add in remaining ingredients and use hands to knead ingredients into a dough.
  3. 3. Quarter dough and form into 4 to 5 inch wide patties. Wrap each patty in foil but not too tightly as they will expand.
  4. 4. Place each patty in steamer, cover, and steam for 40 minutes. The patties will become firmer as they cool. Cut into any shape desired or keep in refrigerator for up to 5 days until ready to use.
  1. *The patties also freeze well for several months.
Artisanal Vegan http://www.artisanalvegan.com/

Macaroni ‘n’ Cheese with BBQ Seitan Riblets

 macaroni and cheese

It’s been raining relentlessly for the last few days. Not a drizzle but a consistent downpour. Doing anything outside is impossible, so I’m stuck keeping myself busy inside until the weather improves and I don’t anticipate that happening anytime soon.

I’ve been craving comfort food. Something warm, rich, and savory that I can eat while wrapped up in a blanket on the couch, binge watching my favorite shows. What’s more comforting and all American than baked macaroni ‘n’ cheese with BBQ riblets?


Both recipes are pretty quick and easy to make. Prepacked seitan can be found in most grocery stores but I think it’s way overpriced. It can be made at home for a fraction of the cost and you can customize it anyway your heart desires. Seitan is made from vital wheat gluten and can usually be located in the bulk section (I get mine from Fred Meyer) of your grocery store.

seitan riblet

I start with the riblets first so they’re in the oven and done around the same time as the macaroni.  Mix together the dry and wet ingredients separately before combining together. Use your hands and knead ingredients for a few minutes. It will form a very pliable dough. Press into a lightly oiled baking dish and cut into 16 pieces with a sharp knife. It’s not necessary to cut completely through the seitan. A rough score mark will help the pieces separate after being baking.

seitan riblets

The riblets will start to brown and puff up during the first 20 minutes in the oven. Pull them out and generously brush with the BBQ sauce. It’s not necessary to use the full cup of sauce. Return to the oven and bake an additional 10-15 minutes. Remove from oven and let cool for a few minutes.

macaroni and cheese

Begin preparing the macaroni ‘n’ cheese while the riblets are baking. Boil about 3 cups of noodles according to the directions on the box. Drain and add to a 9×9″ baking dish. Mix remaining ingredients (expect bread crumbs) in a blender. Pour over noodles and top with bread crumbs. Cover and bake for 10 minutes. The riblets will be nearly done at this point. Turn on broiler, uncover, and bake until bread crumbs are brown and crispy – about 5 minutes.

macaroni and cheese

macaroni and cheese


Macaroni 'n' Cheese
  1. 3/4 lb. macaroni noodles (about 3 cups)
  2. 3/4 cup non dairy milk
  3. 1/2 cup water
  4. 1/2 cup canola oil
  5. 3/4 cup nutritional yeast
  6. 1/6 cup liquid aminos
  7. 1/2 tbsp. paprika
  8. 1/2 tbsp. garlic powder
  9. 1.5 oz firm tofu
  10. 1 tsp. yellow mustard
  11. 1/2 tsp. salt
  12. Ener-G bread crumbs
  1. 1. Preheat oven to 350°.
  2. 2. In a blender combined nondairy milk, water, oil, nutritional yeast, liquid aminos, paprika, garlic powder, tofu, mustard and salt until well incorporated. Set aside.
  3. 3. Boil noodles according to packaged. Remove from pan, drain, and transfer to 9x9" baking dish.
  4. 4. Pour sauce over noodles and top with bread crumbs.
  5. 5. Cover pan with foil and bake for 10 minutes. Remove foil and bake under broiler for an additional 5 minutes until top begins to brown.
Artisanal Vegan http://www.artisanalvegan.com/
BBQ Seitan Riblets
  1. 1 cup vital wheat gluten
  2. 3 tbsp. nutritional yeast
  3. 2 tsp. onion powder
  4. 2 tsp. garlic powder
  5. 1 cup vegetable broth
  6. 1 tbsp. liquid aminos
  7. 2 tbsp. tahini
  8. 1 tsp. liquid smoke
  9. 1 cup BBQ sauce
  1. 1. Preheat oven to 350° and lightly coat a 9x9" baking dish with oil.
  2. 2. Mix the dry ingredients together (vital wheat gluten, nutritional yeast, and onion and garlic powders) in a bowl.
  3. 3. In a separate bowl or measuring cup, incorporate wet ingredients (broth, liquid aminos, tahini, liquid smoke).
  4. 4. Add the wet ingredients to dry and mix ingredients together for a few minutes with hands.
  5. 5. A very pliable ball of dough should form. Press it into the baking dish. Use a sharp knife an score into 8 pieces and then again across these strips to form 16 pieces.
  6. 6. Bake for 25 minutes. The riblets will begin to brown and puff up. Remove from oven and brush liberally with BBQ sauce. Bake for an additional 10-15 minutes. Remove from oven and let cool.
  1. The riblets might be slightly soft if eaten after being removed from the oven. I find that they firm up nicely once they've had time to cool.
Adapted from FatFree Vegan Kitchen
Artisanal Vegan http://www.artisanalvegan.com/

Vegetable Tofu Scramble with Oven Roasted Rosemary Fingerling Potatoes

tofu scramble

Most days of the week I’m making breakfast as quickly as possible and flying out the door to work. I’ll make a big bowl of oatmeal, smoothies, or a meal replacement shake that I can drink in the car. Pretty much anything that I can make and eat in 20 minutes or less is fair game. The weekends are usually the only time I can take the time to make a proper breakfast and enjoy eating it.

This is my favorite tofu scramble recipe. Marinating the tofu beforehand allows it to absorb a lot of flavor well before it’s cooking in the pan. Nutritional yeast and turmeric are the two secret ingredients that really make this recipe. The first adds a cheesy and nutty flavor while the latter gives it its rich yellow color that’s reminiscent of scramble eggs.


Start by mixing the ingredients for the marinade in a large bowl. Press the tofu but don’t go crazy trying to get all the water out. I actually like having some liquid left as it helps incorporate the marinade and will eventually cook off in the pan. Break tofu up into large pieces and add to the bowl, mix together with marinade, and set aside. 

fingerling potatoes

Begin working on the potatoes so they’re in the oven baking while the scramble is cooking on the stove top. Wash the potatoes and assemble in an oven safe baking dish. Sprinkle with olive oil and seasonings and move them around in the dish to evenly distribute ingredients. Bake in oven for 30-40 minutes at 375º until potatoes are cooked through. I like to periodically give them a good shake so that they’re evenly baked on all sides.

tofu in marinadetofu scrambletofu scramble

Cook tofu mixture in a pan at medium-high heat for about 10 minutes or until the tofu begins to brown then set aside. While this is cooking, gather and cut your vegetables.  In another pan (I used the same one) add olive oil and onions and cook until they begin to turn translucent and lightly brown. Add in remaining vegetables, additional nutritional yeast and liquid aminos to taste. Cook until vegetables reach desired consistency. Serve with fingerling potatoes and any other sides you desire.

tofu scramble


Oven Roasted Rosemary Fingerling Potatoes
  1. 1-2lbs fingerling potatoes
  2. 2 tbsp. olive oil
  3. 1 tsp. Italian seasoning
  4. 1 tsp. fresh rosemary, chopped
  5. 1/2 tsp. salt
  1. 1. Preheat oven to 375º.
  2. 2. Wash potatoes and arrange in an oven safe baking dish.
  3. 3. Add oil, Italian seasoning, rosemary, and salt to potatoes and mix to evenly coat potatoes.
  4. 4. Roast in oven for 40 minutes or until potatoes are tender when poked with a fork.
Artisanal Vegan http://www.artisanalvegan.com/
Vegetable Tofu Scramble with Nutritional Yeast
Tofu and Marinade Ingredients
  1. 1-14 oz. package of firm or extra firm tofu
  2. 3-4 tbsp. liquid aminos, tamari, or soy sauce
  3. 2 tbsp. toasted sesame oil
  4. 1/4 cup nutritional yeast
  5. 1/4 tsp. garlic powder
  6. 1/4 tsp. sea salt
  7. 1/4 tsp. turmeric
  8. 1/2 tsp. ground cumin
Vegetable Ingredients
  1. 1/2 yellow onion, chopped
  2. 1-2 cups broccoli florets, roughly cut into bit-sized pieces
  3. 5-6 sun-dried tomatoes (packed in olive oil), chopped
  4. 1-2 cups baby spinach
  5. 1/4 cup peas
  6. 1/4 cup corn
  7. 1 tbsp. nutritional yeast (optional)
  8. 1-2 tsp. liquid aminos, tamari, or soy sauce (optional)
  1. 1. Combine liquid aminos, toasted sesame oil, nutritional yeast, garlic powder, and sea salt in a large bowl.
  2. 2. Drain and lightly press tofu. Break into large pieces and add to bowl with marinade. Stir to lightly coat and set aside. The tofu will absorb the flavors and take on a brown to yellow color from the turmeric and nutritional yeast.
  3. 3. Add tofu to a lightly oiled pan and cook at medium-high heat for about 10 minutes or until tofu begins to brown. Set aside.
  4. 4. Gather and prepare the vegetables. Cook onions in another lightly oiled pan until they turn translucent and begin to lightly brown. Add broccoli, sun-dried tomatoes, spinach, peas, corn, nutritional yeast, and liquid aminos. Stir and cook for about 5 minutes or until vegetable are cooked to desired consistency.
  5. 5. Add tofu to vegetable mixture and stir to combine.
  1. This recipe makes 4-5 hearty servings. Leftovers also refrigerate well and are delicious the next day in a tortilla or on their own.
Artisanal Vegan http://www.artisanalvegan.com/

Super Easy Spinach Lasagna



This recipe has been a staple in my house for a few years. It takes some time to prepare and assemble but is well worth the effort as it yields many servings that freeze well. There are usually enough leftovers to last me through an entire week. I’m a fan of anything that makes getting ready for work easier in the morning. I think lasagna is one of those foods that tastes even better reheated the next day, so I always look forward to days when I get to have it for lunch.

This lasagna is also very versatile. Have vegetables in the refrigerator that need to be used? Throw them into this recipe! It can be as easy or complicated as you want; use homemade marinara or go for store bought. I often opt for the latter and use up ingredients that have been languishing in my refrigerator. Another selling point to this recipe is that the noodles require no boiling. They get added into the lasagna dry and cook up beautifully in the oven.


Bring a large frying pan to medium-high heat and add oil, onions, and garlic. Cook about 5 minutes or until onions are translucent. To the pan add about 10 oz. baby spinach and continue cooking until leaves are wilted.


 Don’t be afraid to add too much spinach; it will reduce in size considerably so pile it on. I often turn down the temperature at this point or regularly stir the ingredients to prevent the onions and garlic from burning.


Let the onion, spinach mixture cool a little before adding it into a blender or food processor along with the remaining filling ingredients. Blend until ingredients are thick and smooth then transfer to a bowl. The original recipe called for 2 packages of tofu and 1-8 oz. container of vegan cream cheese. I thought this was a bit much so I used half the amount for both ingredients.


With the marinara sauce and filling at the ready, begin layering the lasagna in a 13×9″ baking dish. The layering should go as follows: marinara, noodles, filling, marinara, noodles, filling, meatless ground, marinara, noodles, marinara, and cheese. Got that?


Cover baking dish with foil and bake in oven for 30 minutes at 375°. Uncover and bake for another 30 minutes. The lasagna should be hot and bubbling and cheese browned and melted. Let cook for 10 minutes before serving.

Super Easy Spinach Lasagna
Filling Ingredients
  1. 2 tsp. olive oil
  2. 1 onion, chopped
  3. 3 cloves garlic, minced
  4. 10 oz. bag of baby spinach
  5. 1 package of firm tofu
  6. 4 oz. vegan cream cheese
  7. 1/2 cup fresh basil, chopped
  8. 1/4 cup nutritional yeast
Lasagna Ingredients
  1. 5-6 cups marinara sauce
  2. 12 uncooked whole wheat lasagna noodles
  3. 1 package meatless ground
  4. 1 cup Daiya mozzarella cheese
  1. 1. Heat a large frying pan to medium-high heat. Saute onions and garlic in olive for about 5 minutes or until onions are translucent.
  2. 2. Add 10 oz. of baby spinach and cook until wilted.
  3. 3. Add this mixture to a blender or food processor with remainder of filling ingredients. Puree mixture until smooth and set aside.
  4. 4. In a 13x9" baking dish, begin layering your lasagna. Spread a quarter (1-1/2 cups if using 6 cups) of sauce in bottom of dish and top with 4-5 noodles. Pour in half and evenly distribute half of filling, quarter of sauce, and top with 4-5 noodles. Add remainder of filling, meatless ground, quarter of sauce, and another 4-5 noodles. Top with the remainder of sauce and sprinkle on vegan cheese.
  5. 5. Cover with foil and cook at 375° for 30 minutes. Remove foil and cook for an additional 15-20 minutes. Lasagna should be bubbling at this point and cheese brown and melted. Let cook for 10 minute before serving.
  1. I think this lasagna tastes better after it's cooled and reheated. Cut leftovers into individual portions and freeze for later.
Adapted from Vegetarian Times
Adapted from Vegetarian Times
Artisanal Vegan http://www.artisanalvegan.com/