As a vegetarian I loved sprinkling parmesan cheese on anything with a remotely Italian influence. No reason to give that up as a vegan - these taste just as good, though they do not melt! I can't take credit for this recipe though, it's from one of
my favorite vegan cookbooks, Hearty Vegan Meals for Monster Appetites.
“Parmesan” Sprinkles (makes 3½ cups)
½ cup each of nutritional yeast, breadcrumbs, and walnuts
½ tsp. each of dried basil and sea salt
Put everything in the food processor, and whir away until it
is all combined. I use this on pasta, and also on toast with hummus and sliced
avocado for a savory breakfast or snack.
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