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Lotus Yeast Flakes are enjoyed as a cheese substitute when living a vegan lifestyle. It has a nutty, cheesy flavour and is packed full of B vitamins. We’ve put together a list of 5 delicious and nutritious ways for you to use Lotus Savoury Yeast Flakes: Pasta: Skip the grated parmesan and sprinkle nutritional yeast atop of warm pasta along with some garlic powder and a drizzle of olive oil. The combination of flavours makes for a dish that doesn’t miss a thing. Cheesy Sauce: Create your own cheesy sauce following the Lotus Yeast Flakes Cheesy Sauce recipe. It is quick, easy and delicious. Simply pour over cooked pasta and add fresh herbs. Popcorn:  On fresh, hot popcorn, sprinkle the flakes along with a drizzle of olive oil and a dash of sea salt for a cheesy touch. Add other spices and herbs, such as garlic powder, dried thyme or dried […]

Ingredients: 50g Brazil nuts 2 tbs Lotus Savoury Yeast Flakes 1/4 tsp Lotus Sea Salt Fine 1 pinch of Paprika Method: Grind the nuts down to a medium fine meal in a food processor or in the mortal & pestle. Add the rest of the ingredients and combine. Adjust seasoning to your taste and store in an airtight jar. Serving suggestion: Sprinkle on pasta for a parmesan cheesy kick.

Serves: 4 Ingredients: 3 medium heads broccoli ½ cup Lotus Organic Pepitas ¼ cup goji berries ¼ cup cranberries 1 red onion, sliced Sauce ingredients: 2 cups cashews (soaked for at least 2 hours) ½ cup Lotus Savory Yeast Flakes 2 tbsp White Miso paste 1 tbsp Lotus Apple Cider Vinegar 1 tbsp lemon juice 2 shallots 1 tsp garlic powder ½ tsp Lotus fine sea salt 1 tsp Dijon mustard 2 tbsp olive oil ½ cup almond milk   Method Remove florets from broccoli stalks. Discard remaining stalk. Place broccoli florets and red onion in a heatproof bowl then pour boiling hot water for 5 minutes Combine all sauce ingredients in a food processor Remove broccoli from the water then place with remaining ingredients in a larger bowl Combine it with the cheesy sauce, mix thoroughly and then place it in the fridge for 2 hours before serving

Ingredients: 1 cup Lotus Organic Besan Flour 1 tbs Lotus Organic Golden Linseed ½ cup Lotus Savoury Yeast Flakes 1/2 tsp Lotus Sea Salt 1 tsp Lotus Bi-Carb Soda Pinch each pepper, nutmeg, turmeric Pinch black salt (optional, makes it taste like egg) 1 cup Hot water 1 can Global Organics Coconut Cream Lotus Organic Tapioca Flour and Coconut Oil to grease and flour the tin Fillings: Choose one, you’ll need about 1 cup in total: Sliced sautéed mushrooms and capsicum seasoned with smoked paprika Diced beetroot, Moroccan spice & nut mix and lemon zest Chopped greens, oiled and sliced zucchini to top   Method: Grease a fluted tart tin with coconut oil or vegan butter and dust with tapioca flour. Mix dry ingredients, then add coconut cream and hot water while whisking. Pour into tart tin and top with fillings. Bake at 180°C for 20 minutes or until just […]

Serves: 3 cups   Ingredients: ⅓ cup Lotus Savoury Yeast Flakes (or a touch more if you like the flavour) 2 large white potatoes (peeled and diced into chunks) 1 large carrot (peeled and diced into chunks) 1 clove of garlic ½ white onion ⅓ cup of water ¼ cup of olive oil + extra tablespoon for sautéing Pinch of paprika (if desired) 5 tsp salt Pepper to taste 1 Tbsp lemon juice   Method: Prepare Thermomix bowl with enough water for steaming (usually 2 cups) Place potato and carrot chunks into the Thermomix steamer and steam on Varoma setting for 15 minutes or until tender. Set aside and dry out the Thermomix bowl. Blitz the garlic glove by dropping into Thermomix bowl while running at Speed 8. Add onion and blitz further for a few seconds. Scrape down. Add one tablespoon of olive oil to the bowl and sauté […]

Ingredients: 1 clove of garlic 1 teaspoon extra virgin olive oil 1 cup cauliflower ¾ cup almond milk Salt and freshly ground pepper, to taste 1 tablespoon Lotus Pantry Savoury Yeast Flakes ½ tablespoon lemon juice 120g spaghetti   Method: Cook the minced garlic with olive oil until golden brown (about 3-4 minutes). Add the almond milk and bring it to boil. Add the salt, pepper, chopped cauliflower and cook until soft (about 7 minutes). Transfer to a blender and add the Lotus Pantry Savoury Yeast Flakes and lemon juice. Blend until smooth. Cook the pasta al dente according to package directions. Drain the pasta and pour it into the pan with the sauce. Stir, transfer to 2 bowls and serve.

Serves: 4 Ingredients: 1 large onion, diced 2 tomatoes, diced 1 1/2 cups tomato passata 1 cup Lotus Textured Soy Protein (TVP) Oil, for cooking Method: In a large pan, heat the oil over medium heat. Sauté the onions for 2 minutes or until slightly golden. Add in the tomatoes and cover to continue cooking for another 2 minutes. Season with salt, pepper and desired herbs. Add the textured soy protein and pasta sauce, stir well until combined. If the sauce looks too dry (TVP absorbs a lot of liquid), add 1/4 cup of hot water at a time, until the desired consistency. Cover and leave to rest for 2 minutes. Serve with fresh pasta, basil and Lotus Savoury Yeast Flakes.

Serves: 10 Ingredients: 220g Lotus Organic Wholemeal Spelt Flour 50g Lotus Organic Unstabillised Rolled Oats 1 tsp cinnamon powder 1 tbsp dried yeast Pinch Lotus Fine Sea Salt 125ml milk of your choice 1 tbsp Lotus Organic Raw Australian Honey 1 tsp vanilla bean extract 60ml macadamia nut oil 1 egg 80g Lotus Organic Currants Method: Mix the flour, oats, cinnamon, yeast and salt in a mixing bowl. Heat the milk, vanilla and honey on the stove until slightly warmed. Pour into the mixing bowl along with the egg and oil. Mix the dough for 6 minutes or until smooth and elastic. Add the currents and mix through. Cover the bowl with glad wrap and leave in a warm place for an hour. Knead the dough and shape into 10 balls. Cover with a tea towel and allow to rise for 30 minutes or until double in size. Preheat oven to […]

Serves: 4 Ingredients: ½ cup uncooked Lotus Organic White Quinoa 1 cup water + pinch of Lotus Fine Sea Salt 1 tbsp olive oil 2 small yellow onions, chopped 2-3 garlic cloves, minced 600g ground turkey 2 tsp Italian herbs 250ml tomato passata 60g baby spinach 4 capsicums, halved with seeds and membranes removed Fresh basil, chopped Lotus Savoury Yeast Flakes Method: Preheat oven to 180⁰C. Rinse the quinoa in a fine mesh strainer until the water runs clear. In a small saucepan, combine the quinoa and water with a pinch of salt. Bring to boil, then cover and simmer for 15 minutes. Remove the lid and cook for 2-3 more minutes until any remaining water has evaporated. In a large sauté pan, heat the oil over medium to high heat. Add in the onion and garlic and sauté for about 5 minutes until translucent. Add in the turkey and Italian […]

Serves: 4 Ingredients: • ½ cup Lotus Organic Besan Flour • ¼ cup Lotus Organic Sunflower Kernels • ½ tsp fennel seed • ¼ tsp paprika • Pinch of chilli flakes • ½ teaspoon oregano • ½ teaspoon sage • ½ tsp Lotus Fine Sea Salt • ½ teaspoon cracked black pepper • 2 tablespoon Lotus Savoury Yeast Flakes • ½ onion, chopped • 2 cloves garlic • 2 tablespoon fresh lemon juice • Handful of fresh dill or basil • Sprinkle of cashew nuts • ¼ cup of water (as needed) Method: Preheat the oven to 200°C. Line a baking sheet with parchment paper. Put all of the ingredients and half the water in a food processor or blender. Pulse until smooth, but still a little rough. If the batter is too thick to process, add more water as needed. Form the batter into balls with wet hands, and place them evenly on baking sheet. Bake for about 10-15 […]