yeast flakes

Ratatouille Pasta

This is my recipe for Ratatouille Pasta that’s bomb as hell and I eat it by the bucket load. It takes about 30 mins.

•Bunch of cherry tomatoes
•Zucchini and/or Eggplant
•Bell pepper
•Dried Mixed herbs
•Balsamic vinegar/whatever vinegar you have on hand
•Garlic in whatever form

•Chilli/red pepper flakes if you want heat
•Fresh herbs if you have them like thyme, oregano, basil
•Parmesan or Yeast Flakes to make it vegan

1. Oven goes on at 220C/425F

2. Toss cherry tomatoes with a couple tablespoons of oil, salt and pepper and stick in the oven in a small dish

3. Chop up zucchini, eggplant, peppers and onion into cubes and toss with ¼ cup oil, 2 tsb vinegar, a couple cloves of garlic, herbs, salt, pepper and chilli if you want. I like my flavours hella strong so I go overboard always. Chuck in the oven on a tray, single layered

4. Cook up some pasta & save a little cup of pasta water

5. Toss the vegetables after 20 mins and put them back in for another 10-15 until they’re golden and delicious looking

6. Pour cherry tomatoes which should be all blistered and juicy and beautiful into drained pasta, and add a dash of pasta water to create a sauce. Add roasted vegetables and toss.

7. Add any extras on top like fresh herbs, parmesan or yeast flakes etc. Go wild with the salt and pepper if you fancy. Et voila!

Healthy vegan grocery list for beginners🌱

•Whole wheat pasta
•Brown rice
•Brown rice spaghetti
•Quick oats
•Chickpeas flour

Veggies, Fruit and Legumes

Treats and toppings
•Pure maple syrup
•Vanilla powder (I use it for pancakes)
•Chia seeds
•Goji berries
•Extra dark chocolate chips
•Unsweetened chocolate powder

Other things
•Plant milk
•Seitan (never tried it)
•Nutritional yeast flakes (SO GOOD)
•Tomato sauce
•Safran powder

Hope it helps you!☺️

Potatoes, noochy tofu and salad for me after work today because I was craving a big plate of goodness😍😍😍!!!
I just chopped up some potatoes, coated them in olive oil, Himalayan rock salt & oregano then baked them in the oven for approx one hour at 200C. For the tofu, slice some firm tofu, coat generously in nutritional yeast flakes then bake in the oven at 180C for 30 minutes. Salad includes spinach, tomato, avocado and carrot hehe simple yet tasty👌🏼🌱🥑
I am now spending my night relaxing on the couch with popcorn, heaven❤️


Colourful Quick Bowl

I just cooked the following ingredients together:
🌸Red lentils and millet (1:1)
🌸Onion, Ginger, garlic
🌸veggies of Choice
🌸curry paste, curry spices, Salt and pepper
🌸at the end of cooking lemon juice and yeast flakes
❗it’s one of my favorite quick meals if i don’t have a lot of time but want a healthy Nutritious meal :) just throw Everything in a pot with Water and cook until lentils and millet are ready 👌 topped with hummus 😍


Easy cheesy Sauerkraut

130 g sauerkraut (or as much as you like)
1 carrot
1 small onion
100 g natural or smoked tofu
1,5 tbsp tomato paste
2 tbsp yeast flakes/nutritional yeast

How to:
dice carrot, onion and tofu and pan-fry them on medium-high heat until the tofu gets brownish. slightly reduce heat and add sauerkraut, tomate paste and around 150 ml of water. stir well and add salt, paprika and pepper and stir again. cook for around 5 minutes (constantly check if there’s enough liquid left- if not, add some more water) and add yeast flakes. Stir for the last time and serve with pasta, millet, rice or bread :)

Vegan "Cheesy" Spicy Beans & Rice Stuffed Peppers

“Cheesy” Spicy Beans & Rice Stuffed Sweet Peppers:

2 c dried black beans

2 c dried rice

1 tsp chili powder

1 tsp onion powder

1 tsp crushed red pepper flakes

1 tbsp soy sauce

1 tbsp sriracha sauce

1 tbsp nutritional yeast flakes

10 large peppers


Soak the beans over night, and then drain and rinse them. Put them in a pot and fill the pot up with water. Bring to a boil, lower to a simmer, cover, and let cook for a hour and a half. Cook the rice as instructed on the package, drain the beans, and when both are done, mix them together. Pour in all of the seasonings and stir until well combined. Cut the tops off of the peppers and de-seed. Stuff the peppers, using a butter knife to make sure the beans & rice go all the way to the tip. Lay on aluminum foil and cook at 350 for 5 - 8 minutes. (I didn’t want the peppers to really cook, just get warm.)

Final cost:

Black Beans: $0.65

Rice: $0.60

Soy Sauce: $0.01

Sriracha Sauce: $0.01

Nutritional Yeast Flakes: $0.46

Peppers: $7.90

Total cost:

$9.60. About $0.96 a serving.

Serves 10.

Savoury vegan pancakes!

Super simple to make and totally delish❤️
1 cup gluten free self raising flour ~ or regular self raising flour if you don’t require GF😺
1 cup almond milk or any other plant based milk
1 tsp ground turmeric
¼ cup nutritional yeast flakes ~ I get mine from @thesourcebulkfoods 🌱
½ shredded vegan cheese - I used @mylifebio mozzarella
A couple of handfuls of your fave veggies chopped up - I chose mushrooms, cherry tomatoes and spinach!
Herbs of choice
Sesame seeds ~ optional
Salt & pepper to taste!
Makes three big pancakes🍴
1. Whisk all the ingredients together, minus the veggies and cheese.
2. Pop a pan on the stove top on medium heat and coat with coconut oil spray.
2. Place 1/3 of the veggies into the pan and top with 1/3 of the batter, plus some cheese.
4. Cook from 2-3 minutes, then flip over to cook the opposite side.
5. Repeat this process until all the ingredients are gone. Top with some avocado then enjoy!!!
Hope you had a great day😚
Lots of love, Ev xx


chili inspired pasta sauce

How to: for the Sauce i simply pan-fried onion, garlic and soy granulate and added fresh tomatoes, carrot, kiidney beans and some tomato paste (maybe some water too) and cooked it for ~10 minutes.
In the end i added all the different italian spices, chili, salt and a tiny bit of lemon juice. Of course some yeast flakes as well and that’s it! 🎉
Quick and super comforting food 😍

dornishjedi  asked:

Do you have any vegan stew recipes? I have a new slow cooker also called by the brand name Crock Pot.

Ok so I have a few recipes, but brace yourself this gon be long.

Stupidly enough I don’t have a photo for my favourite ever stew recipe from my region. But it’s just one cup onions (chopped), two cups potato cubes (make that a big measuring cup), teaspoonful of smoked paprika, spoonful of normal sweet paprika, 1 cube veggie broth, 2 bay leaves and cover with water. Let stew till the onion “melts” and the potatoes are done, garnish with freshly chopped green parsley. 

Here are some other ideas great for the Crock Pot: 

Romanian potato borș - Abandon some chopped onions, potatoes, soup veggies and paprika cubes into the crock pot for a while with water and 500 ml borș (or the juice from one lemon). Garnish with parsley. Win. 

Bean soup - Chopped onions + beans + soup veggies + seasoning + tarragon + one spoonful of vinegar. Another fave of mine. 

Veggie and Soy Bolognese - Fry some onions in oil with two cups textured soy and Italian herbs. When they are all nice and crispy, add chopped soup veggies (carrots parsley leek celery parsnip) and two cans of diced tomatoes. Let cook then add more herbs and seasoning to taste. Serve on pasta. 

Mushroom ragout - chopped onions, soup veggies, diced mushrooms, rice cream, couple spoonfuls of white wine - cook, season to taste, garnish with parsley, serve on pasta, Semmelknödel or boiled potatoes. 

Potato curry - Chopped onions, potatoes, paprika chunks, red curry paste, curry powder, veggie broth and coconut milk. Cook until potatoes are done. Garnish with parsley or cilantro, serve with rice. 

Cream potato and celery soup - 2 cups potato, 1 cup celery, 3 cups water,  some chopped soup veggies, one veggie broth cube. Cook until soft. Puree with a stick-blender. Season. Serve with nutritional yeast, Röstzwiebeln (fried onion flakes), Balsamico and parsley. 

That’s it for now :P Hope you find something you like in the above list. 

PS I feel like @emilyevanston might have a tiny interest to see this too. 

The Best Vegan Mac & Cheese (v/gf/soy-free/nut-free)

Hello everyone! I’ve posted this recipe before but it was for two large casserole pans. I’ve been meaning to do an updated recipe for you all in a more manageable serving size. I know that everyone claims to have the best vegan mac and cheese recipe, but I swear this one is really different from a lot of the ones out there! I combined a roux method with the potato and carrot cheese method to get this incredibly creamy sauce. The flavouring all comes from simple spices, that can be swapped out for more fodmap friendly options, so there is absolutely no need for any vegan cheeses (which I know some people worry about because of the long ingredient list). I just added daiya and breadcrumbs on top, but they are totally optional! Best of all, you can probably make this whole recipe in 30 minutes or so!

- 1 box of Catelli gluten-free macaroni (or you can use roughly 340g pasta of your choice!)
- 1 cup peeled and cubed white potatoes, boiled until soft
- ½ cup peeled and roughly chopped carrots, boiled until soft (you can boil the potatoes and carrots in the same pot)
- 2 tbsp vegan margarine or oil of your choice (I’ve done this with olive oil before and it worked well)
- 2 tbsp gluten-free flour (can use non gf if you like)
- 2 cups original rice milk
- ½ cup nutritional yeast flakes
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt (or to taste)
- ½ tsp pepper (or to taste)
- Optional: breadcrumbs (just toast your favourite bread, let it cool, then run it through a food processor)
- Optional: Vegan cheese

1) Prepare the pasta according to the directions on the package. While that’s cooking, you can start preparing the sauce.
2) In a blender or food processor, add the carrots and potatoes, as well as 1 cup of the rice milk. Blend until smooth, then set aside.
3) In a large sauce pan on medium heat, melt the vegan margarine or oil. Then add the flour, and whisk to create a roux (thick paste). Add the remaining 1 cup of rice milk, as well as the blended potato and carrot mixture. Whisk until smooth.
4) Add the nutritional yeast, salt, pepper, garlic powder, and onion powder. 
5) You can continue to reduce the sauce until it’s to your preferred thickness. I don’t really reduce mine for more than 3 minutes once everything is combined.
6) Add the pasta, and allow the mixture to cook for a few minutes until everything is warm enough for serving.
7) You can serve the pasta straight from the pot, but baking it really improves the flavour and the texture of the sauce. In a lightly greased casserole dish or ramekin, add the pasta. I also added some breadcrumbs and daiya, then cooked it under a low broil until the breadcrumbs were toasty and the cheese was melted. Around 3-5 minutes.
8) Enjoy!!!

Popcorn ‘chicken’ tofu!

Popcorn ‘Chicken’!!
A favourite for many. I definitely enjoyed eating this from KFC back when I was child but now of course, I don’t eat chickens! Instead I tried to recreate this dish using tofu😆
Was really yummy and free from cruelty yay🙌🏻

250 grams firm tofu, broken up into chunks
¼ cup gluten free bread crumbs (or regular)
¼ cup nutritional yeast flakes from @thesourcebrunswick
1 tbsp paprika
Salt & pepper
1 tbsp coconut oil, for frying

1. Stir the bread crumbs, nutritional yeast flakes, paprika, salt and pepper in a small bowl.
2. Pour the mixture onto a plate and coat each chunk of tofu generously.
3. Heat up a frying pan and coat with the coconut oil. Prepare a plate or bowl with some paper towel in it, to drain the excess oil off after the tofu has been fried.
4. Place the tofu chunks into the frying pan and fry on each side at a medium heat for a few minutes.
5. Remove from the pan after each side looks golden brown followed by placing the chunks onto the prepared paper towel.
6. Eat straight away with your fave dipping sauce :) Yummmy! Enjoy❤️

Last night I was just so excited to head to the fruit and vegetable market this morning, that I couldn’t sleep and ee, today proved to be just amazing! Here’s the huge fresh food part of our shop today, who wants to come over for lots of tasty vegan goodness?! We are cooking up a storm! 🙏🏻☺️🌱🍃

~almost~ raw zucchini pasta with peas and kale

PRO TIP - instead of purchasing a spiralizer which can be $50 look for a julienne peeler its around $9 and does the same thing! veggie noodles yay!

start off with peeling (with julienne peeler) 2 medium zucchinis

 1 cup of peas

1 cup chickpeas

2 cups of kale

½ purple onion sliced

2 cloves of garlic

1 ½ cups coconut milk

½ cup raw cashews

¼ cup nutritional yeast flakes

 1 tbsp lemon juice

1 tsp onion powder

½ tbsp veggie broth

salt and pepper

after peeling zucchinis set aside. next mince 2 cloves of garlic and put into saucepan and warm until browning then add in kale. if peas are frozen then add to boiling water and prepare. set oven to 350* and place chickpeas topped with sliced onion and bake for 10 minutes or until warm. once peas and kale are prepared set aside and make the sauce.

alfredo sauce -

add cashews, coconut milk, nutritional yeast, garlic clove, lemon juice, onion powder, and veggie broth into food processor and blend until very smooth. add salt an pepper and even some paprika to taste. one combined add to saucepan and whisk on medium - low heat until desired thickness. 

now combine all ingredients into a large bowl and serve :)


Post Workout lunch 3

80g brown rice noodles
80g red lentils
1 carrot, diced
100g chickpeas (cooked)
120g natural tofu, cubed
spices like curry, cumin, paprika, cayenne pepper, salt, lemon, …

How to:
cook the red lentils and brown rice noodles together (yes together in one pot) in lots of water, so the noodles can soak enough water and the red lentils become something like a ‘sauce’, if you need more water than add more, if you don’t like too much sauce then just use a small amount of water. i always make it out of the head, you don’t have to be strict with the given amounts, you can add or leave out whatever you want to. add the spices, some lemon juice, the tofu and the chickpeas and cook until your noodles and lentils are ready and serve (i like to add some yeast flakes after it :).



  • 500gr Potatoes
  • Water 
  • 50cc olive oil or sunflower oil
  • 25cc wine vinegar or lemon juice
  • ½ cc Black pepper
  • 1 cc sea salt
  • 1 tb Thyme, fresh or dried
  • 1 tb basil, fresh or dried
  • 1 tb rosemary, fresh or dried
  • Optional: 2 tb of beer yeast flakes


Cook potatoes steamed (preferably this type of cooking to keep nutrients), let them cool and place them in a blender or food processor (it is important process it, don’t ignore this part) along with the rest of ingredients and a little water to start. Process a few seconds until you go transforming into a thick cream if necessary add more water until smooth and creamy texture. Pour over a bowl and put into refrigerator until cool and looks firm. It will be ready for use, for example, on a pizza, vegetable cutlets, or spread on bread or crackers. etc.

If you will use on a pizza we recommend you to put it at the end, not warm it much because it will turn very “slimy” .

You can eat it cold, spread on crackers or bread like a cream “cheese”.

Keep no more than 4 days in the fridge, this last time changes the texture and flavor.


• In the case of not having sea salt can be used refined table salt, although not recommended.

• You can use any type of oil, preferably cold -pressed and organic if possible.