Confession . . . I’m obsessed with nutritional yeast and eat it on almost everything. Another confession, when I first learned I couldn’t have dairy, I was terrified of nutritional yeast. Why? I have no idea. Mostly the unknown, I guess. I had never heard of it before, so I had no idea where to even start. Will it taste like cheese? Will it be too tangy for my taste? What in the world do I do with it? As someone that’s never been afraid of the kitchen, I was thrown into a whole new territory in the culinary world where I had to step outside of the “norm.” I highly recommend starting out slowly with it, though. I won’t go into details of how I think it tastes (other than delicious), because we all have our own ideas of what nutritional yeast tastes like. I wouldn’t say it’s an acquired taste, but I do feel like once you start putting it in your recipes, you will start to add more and more and become obsessed like me. I do believe it adds depth of flavor to recipes and I’m in love with the nutritional boost it gives everything I put it on.
I mostly eat a vegetarian diet. Since beans are a large part of my protein base, I like to add nutritional yeast to those meals to add a boost of B-12 I’m missing when I’m not eating fish or eggs. I love it plain and sprinkled on salads, baked potatoes, vegetables, and popcorn. However, my favorite way to eat it during the colder months is on my roasted vegetables. Nothing beats a big bowl of warm roasted vegetables in the winter. This dish for Winter Harvest Roasted Vegetables with Burmese Tofu is not only delicious, but incredibly nutritious!
Let’s start with the Burmese tofu. Since I can’t have tofu, this is a perfect substitute to add to my recipes. It’s so easy to make and works perfectly in this recipe! Now the vegetables . . . the mixture of honey mustard, apple cider vinegar, and nutritional yeast add so much warmth and flavor to these roasted vegetables. This meal next to a warm fire is a perfect winter night for me.
Burmese Tofu
Line a 9 x 5-inch bread pan with parchment paper. Set aside.
In a 3-quart pot, combine the water through salt and whisk until combined and there are no lumps. Heat the mixture on medium high heat, continuously whisking while it cooks. Cook for 8-10 minutes until thick and creamy.
Pour the mixture into the prepared pan and allow to cool for an hour. After it has cooled, refrigerate at least 3 hours or until firm. I prefer letting it set overnight. After cooled, remove from pan and slice.
Winter Harvest Root Vegetables with Burmese Tofu
- 40 Brussels Sprouts, cut in half
- 12 Small to Medium Carrots
- 4 Large Parsnips, cut to 4 inches long
- 1/2 Sweet Onion, sliced
- 1 pan Burmese Tofu, cut into 1-inch cubes
- 1/2 cup Nutritional Yeast
- 1/4 cup Apple Cider Vinegar
- 2 Tbsp Honey Mustard
- 1 tsp Salt
- 1/4 tsp Pepper
- 1/4 tsp Turmeric
Preheat the oven to 375°F. Line a large baking sheet with parchment or cook in a nonstick roaster.
Place vegetables and Burmese tofu on the prepared pan. In a separate bowl, combine the nutritional yeast through turmeric. Mix well and then pour over the vegetables. Stir carefully to coat everything. Bake for 1 hour and 15 minutes, or until vegetables are crisp tender, stirring every 30 minutes.
Sarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition, and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef, Personal Trainer, and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non-Dairy Queen and on Facebook and Twitter. 
I mostly eat a vegetarian diet. Since beans are a large part of my protein base, I like to add nutritional yeast to those meals to add a boost of B-12 I’m missing when I’m not eating fish or eggs. I love it plain and sprinkled on salads, baked potatoes, vegetables, and popcorn. However, my favorite way to eat it during the colder months is on my roasted vegetables. Nothing beats a big bowl of warm roasted vegetables in the winter. This dish for Winter Harvest Roasted Vegetables with Burmese Tofu is not only delicious, but incredibly nutritious!
Let’s start with the Burmese tofu. Since I can’t have tofu, this is a perfect substitute to add to my recipes. It’s so easy to make and works perfectly in this recipe! Now the vegetables . . . the mixture of honey mustard, apple cider vinegar, and nutritional yeast add so much warmth and flavor to these roasted vegetables. This meal next to a warm fire is a perfect winter night for me.
Sarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition, and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef, Personal Trainer, and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non-Dairy Queen and on Facebook and Twitter. 