Using Vegan Cheese
Recipes using Vegan Cheese and Nutritional Yeast Flakes
Quick Lasagne
1 tbsp vegetable oil for frying
1 onion finely chopped
1 courgette finely chopped
1 small tin kidney beans drained
1 x 400g tin tomatoes
2 oz (50g) dried TVP (optional)
9-12 sheets pasta
1-2 x 455g jars of pasta sauce
10¬? oz (300g) plain firm tofu
1-2 tsp mustard powder
1 tsp salt
11 fl oz (300ml) soya milk
2 tbsp nutritional yeast flakes
large oblong casserole dish (approx 33cm x 25cm , 15cm deep).
1. First make the filling: fry the onion and courgette in vegetable oil until just cooked. Add kidney beans, tomatoes and TVP (which has been cooked in a little water and drained). Heat gently.
2. Place 3-4 slices of pasta in the bottom of a greased dish. Add a layer of filling. Repeat and finish with pasta.
3. Place the tofu, mustard powder, salt and soya milk in a liquidiser. Liquidise until smooth. Check taste and add extra flavouring if necessary. Pour on top of the pasta.
4. Sprinkle with nutritional yeast flakes and bake for 35-40 minutes at 400¬?F/200¬?C/Gas 6 until brown on top. Serve with green vegetables. Makes 6 large servings.
Quick Pizza
2 tbsp vegetable oil for frying
1 onion sliced into rings
¬? red pepper, sliced
¬? yellow pepper, sliced
2 oz (50g) mushrooms, sliced
1-2 oz (25g-50g) vegan cheese (optional)
1 x 250g jar pizza topping
2 large ready-made pizza bases
Parmesan cheese or 2 tbsp nutritional yeast flakes (optional).
1. Gently fry the onions until transparent. Place aside. Gently fry peppers until cooked. Place aside. Do the same with the mushrooms.
2. Mix grated cheese with pizza topping and spread half a jar evenly on each pizza leaving a space of 1cm at the edge.
3. Layer onions, peppers and mushrooms on top of the pizzas. Sprinkle with nutritional yeast flakes or Parmesan cheese (optional).Bake for 15-20 minutes at 400¬?F / 200¬?C / gas mark 6. Serve with salad.
Cheese Scones
8 oz (225g) flour - wholemeal or mixture of wholemeal & white
2 tsp baking powder
1 tsp paprika
1 tsp salt
2¬? oz (75g) vegan margarine
2 oz (50g) vegan hard cheese, grated
4¬? fl oz (125 ml) soya milk.
1. Sieve the flour, baking powder, paprika and salt into a bowl. Rub in margarine to resemble breadcrumbs. Mix in the cheese.
2. Add the soya milk and lightly mix into a soft dough. Roll out and cut into 12-16 scones. Bake for 10-15 minutes at 350¬?F / 180¬?C / gas mark 4.
3. Cut in half and serve with vegan margarine. Best eaten warm on the same day. Makes 12-16 scones.
Creamy Cheese Sauce
4 tbsps oil
1 large leek, washed and sliced
¬? tsp cumin
1¬? oz (45g) brown rice flour or plain flour
14 fl oz (400 ml) soya milk
14 fl oz (400 ml) water
¬? tsp mustard
1 heaped tsp yeast spread
¬? block of vegan cheese, grated
1¬? oz (40g) engevita yeast flakes
salt and pepper
1 large cauliflower
1. Fry the leeks gently in the oil until just cooked (10-20 minutes).
2. Add the flour and ground cumin. Cook for about 1 minute stirring continuously.
3. Take off the heat and add the soya milk and water. Add a bit at a time, stirring in completely each time. Put back on a medium heat and gently bring to the boil. If there are any lumps whisk the sauce to get rid of them.
4. Add the mustard, marmite, vegan cheese and yeast flakes and bring slowly to the boil. Simmer very gently for a few minutes until the vegan cheese has melted. Season to taste with salt and pepper. Makes 4 servings.
Parmesan Cheese
1 oz (25g) nutritional yeast flakes
¬? oz (12¬?g) blanched almonds
1 tsp salt
1. Grind all ingredients in coffee grinder or food processor until they resemble fine breadcrumbs. Use as parmesan cheese. Can be stored in an airtight container in the fridge.
Hard White Cheese
11 fl oz (300 ml) water
2 tsp agar agar powder
3¬? oz (100g) cashew nuts
¬? oz (12.5g) nutritional yeast flakes
3 tbsp lemon juice
2 tbsp tahini
1-2 tsp onion granules
1-2 tsp mustard powder
¼ tsp salt
1 tsp garlic granules.
1. Boil the water and sprinkle agar agar powder on top. Stir and simmer for around 3 minutes.
2. Place in a food processor together with the remaining ingredients. Blend until smooth. Place in a mould e.g. margarine tub.
3. Chill in fridge overnight.