World Vegan Month Recipe 4: Savoury Crispy Pasta Topping

To continue my World Vegan Month series of recipes, here is a crispy pasta topping made from scratch. I devised this as an alternative to Parmesan, since a vegetarian parmesan-style cheese is very difficult to find here. After reading the ingredients on a bought “alternative”, I decided to try making my own. You will need nutritional yeast flakes, which taste slightly cheesy and are an excellent source of protein and B vitamins – sometimes they are even fortified with vitamin B12. (Also low in sodium and gluten-free.)

This is much healthier than a cheese topping, it’s vegan and it’s crispy too!

Crispy Pasta Topping

CrispyPastaTopping

Chop 1 slice wholemeal bread and 30g (1/4 cup) walnuts in a mixer/blender until you have fine breadcrumbs. Spread out on a small baking tray and put under the grill for a couple of minutes, stirring now and then. You have to stand and watch it as it can burn very quickly. Leave to cool a few minutes.

Now stir in 2 tbsps nutritional yeast flakes, salt, black pepper and 1/2 tsp garlic powder.

Sprinkle over pasta dishes or gratins as an alternative to cheese. ๐Ÿ™‚

CrispyPastaTopping2

(Note: It will keep in an airtight container for several days.) ๐Ÿ™‚

Tip: This is great on my Garlic Spaghetti and Tofu Bites I posted last week. ๐Ÿ˜‰

That rounds up November as Vegan Month. I will, no doubt, be bringing you more vegan recipes in the future, but if you missed the other vegan recipes I posted to celebrate, here are the links:

Garlic Spaghetti and Tofu Bites

Golden Vanilla Cupcakes with Cinnamon Crunch

Tofu Wraps

25 thoughts on “World Vegan Month Recipe 4: Savoury Crispy Pasta Topping

  1. We try to have a vegan day each week, but with pasta we always miss the cheese to sprinkle on top… your crispy topping sounds like just the thing I’ve been looking for!

    • Oh good, hope you all like it! We are getting quite used to it now and rarely use parmesan at all. The nutritional yeast is a revelation and I hope to experiment more with it in the future.

  2. Am not a vegan but this looks very moreish to me! Do try to cut down on the cheese usage myself ๐Ÿ™‚ ! Have to look/see whether we too have a form of ‘Wรผrz Hefeflocken’ ? ๐Ÿ™‚ !! Love the violas/pansies at the top!!!

  3. Good idea, in Sicily they do something similar but without the protein element just my using toasted breadcrumbs. It started as a necessity for the poor who couldn’t afford cheese to put on top of their pasta, your version is a more complete option.

  4. Near the end of September we visited Albuquerque, New Mexico, a city of a little over half a million people. I was surprised to find along one stretch of Central Avenue three vegan Asian restaurants. We ended up eating supper twice in one and once in another.

    • Wow! There isn’t even one in either of our nearest cities! In my opinion Asian food in Germany is not as good as Asian food in England and probably completely different again to what you ate in New Mexico. You must have enjoyed it if you ate there more than once.

  5. Yes, Albuquerque outdid even “progressive” Austin, which is considerably larger. Having expected nothing of the sort, I felt we should take advantage of the rare opportunity, especially because I didn’t know what we would find in the other cities (Phoenix and Tucson) that lay ahead on our trip.

    • Haven’t tried gravy with it, but want to try a “cheese” sauce at some stage. Hope you enjoy this topping! ๐Ÿ™‚ Our dogs love nutritional yeast by the way… they get a little bit sprinkled over their food! ๐Ÿ˜‰

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