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 x 200g 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 1/2 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 400F/200C/gas mark 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
1/2 red pepper, sliced
1/2 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
Vegan 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 if using. Bake for 15-20 minutes at 400F/200C/gas mark 6. Serve with salad.
Vegetable And Bean Moussaka
Main dish
1lb (455g) orange-fleshed sweet potatoes, peeled and sliced
1 small aubergine, sliced
2 small courgettes, sliced
3 garlic cloves, unpeeled
5 tbsp olive oil
2 tbsp fresh thyme, chopped
2 tbsp fresh oregano, chopped
1 onion, chopped
1/4 tsp ground cinnamon
1/4 tsp allspice
400g can of black eyed beans, drained
2 x 400g cans chopped tomato
3 tbsp tomato puree
Topping
2oz (55g) vegan margarine
4 tbsp plain flour
1 pint (570 ml) soya milk
2 oz (55g) grated vegan cheddar cheese, eg Cheezly White Cheddar
Sesame seeds
Seasoning
1. Pre-heat oven to 230C/450F/gas mark 8. Cook potatoes in lightly salted water for 4 minutes and drain.
2. Place the sweet potatoes, aubergine and garlic in large roasting tin. Toss with 4 tbsp oil, half the herbs and seasoning.
3. Bake in oven for 20 minutes until softened. Add the courgettes and bake for a further 10 minutes. Reduce oven to 190C/375F/gas mark 5.
4. Peel the garlic cloves and mash lightly with fork. Heat remaining oil in frying pan and fry onion for 3-4 minutes until softened. Stir in mashed garlic and spices and cook for 1 minute.
5. Add remaining herbs, beans, tomatoes, tomato puree and seasoning. Bring to boil and simmer for 3-4 minutes, stirring occasionally.
6. Melt margarine in pan and stir in the flour. Cook for 1 minute and remove from heat. Gradually stir in the milk until smooth. Return to heat and bring to the boil. Cook, stirring continuously, until thickened. Season to taste.
7. Spread half the roasted vegetables in a large oven-proof dish and cover with half the tomato sauce. Repeat the layers. Pour over the white sauce topping to cover. Sprinkle the cheese and sesame seeds over and bake for 45 minutes until the topping is golden. Serves 6.
Cheese Scones
8 oz (225g) flour - wholemeal or mixture of wholemeal and white
2 tsp baking powder
1 tsp paprika
1 tsp salt
2 1/2 oz (75g) vegan margarine
2 oz (50g) vegan hard cheese, grated
4 1/2 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 350F/180C/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
1/2 tsp cumin
1 1/2 oz (45g) brown rice flour or plain flour
14 fl oz (400 ml) soya milk
14 fl oz (400 ml) water
1/2 tsp mustard
1 heaped tsp yeast spread
1/2 block of vegan cheese, grated
1 1/2 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, yeast extract, 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
1/2 oz (12g) 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 1/2 oz (100g) cashew nuts
1/2 oz (12g) nutritional yeast flakes
3 tbsp lemon juice
2 tbsp tahini
1-2 tsp onion granules
1-2 tsp mustard powder
1/4 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.