Given my recent infatuation with nutritional yeast, I’ve been trying to find great ways to incorporate it into my diet. I love putting it on my falafel salads with a bit of tahini dressing or over a salad. With the cheesy taste it would be easy to try and make a sauce with it and put it over pasta for a macaroni and cheese dish. However, I’ve been in a quick-and-easy phase and tried something that turned into pure enjoyment. When you remove the grains, there will be some excess water that will help make a sauce. This goes great with broccoli or tofu as a side. Also, it would be a great and healthy addition to an omnivorous meal so feel free to share it with your friends. If you want to spice it up, add in the cayenne pepper for a nice kick!
Vegan Risotto
Vegan Risotto
2 cups water
½ cup quinoa
½ cup amaranth
¼ cup nutritional yeast
3 Tbsp olive oil
1 tsp salt
1 tsp cayenne pepper (optional)
Bring the water to a boil in a medium sauce pan over high heat. Add the quinoa and amaranth, cover and reduce the heat to low. Cook for 15 minutes and remove from the heat. Add the nutritional yeast, olive oil and salt, stirring to incorporate and form a sauce. Let sit for 5 minutes covered, serve and enjoy.
½ cup quinoa
½ cup amaranth
¼ cup nutritional yeast
3 Tbsp olive oil
1 tsp salt
1 tsp cayenne pepper (optional)
Bring the water to a boil in a medium sauce pan over high heat. Add the quinoa and amaranth, cover and reduce the heat to low. Cook for 15 minutes and remove from the heat. Add the nutritional yeast, olive oil and salt, stirring to incorporate and form a sauce. Let sit for 5 minutes covered, serve and enjoy.
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