Cheezy Cauliflower Soup

The day started well with the sun shining and once again it is very mild for this time of the year. Marco and I went out for our daily stroll, it was that warm I considered taking my coat off! We passed the allotments but my plot is still very water logged so decided to leave digging up the parsnips and leeks till another day. I hope they'll be OK! By the time we finished our walk about an hour and a half later the skies had gone black and it had started to rain, so much for the sun coming out to say hello!

By the time we'd got dried off the heavens had opened and it was pouring down, yet another dark, dank, miserable afternoon ahead. So, I decided to make some sunshine in the kitchen instead! I haven't been shopping since before Christmas, and the cupboards and fridge are getting rather bare. But nothing goes to waste in this household, so I opened the fridge door to see what treasures I could find or more correctly what needed using up ASAP!

Sitting in pride of place was a dirty, tired looking cauliflower, that had seen better days! It was crying out to be used so I reached in and plucked it from the shelf, turning it round and round wandering what I could turn it into. I glanced outside and immediately thought it's weather for soup!

Ingredients
1 Cauliflower
750ml Vegetable stock
3 Tbsp Nutritional yeast
2 Tsp White miso
1 Tsp American mustard
1 Tsp Garlic powder
1 Tsp Lemon juice
¼ Tsp Turmeric
Salt & Pepper to taste

Method
1) Cut the cauliflower in half and then each half into 3 pieces

2) Pour 300ml of the vegetable stock into a saucepan and add the cauliflower.

3) Simmer the cauliflower for 10 minutes until al dente.

4) Pour the contents of the saucepan into a liquidizer or food processor, I used my trusty Vitamix. 

5) Add the rest of the ingredients to the remaining vegetable stock and pour over the cauliflower. Blend until you have a smooth and glossy soup.

6) Serve in bowls and sprinkle with black pepper and parsley, perfect for dunking crusty bread into.

Perfect lunch for the dark, dank and miserable weather we are getting at the moment. I don't know about you but dunking crusty bread into comforting soup is one of lifes little pleasures!

Jasmine x

Suma Bloggers Network - Broccoli & Cauliflower Mornay

It's that time again, when the lovely folk at Suma Co-op send me a parcel of goodies that I have chosen and I whip up a recipe with the said goodies.

This is my fourth recipe for the suma bloggers network, check out my other three recipes:

• Trio of home-made vegan cheeses
• Blueberry cheesecake
• Vegatable tagine

This time I'm still craving comfort food and this is my go to recipe for just that. While my dad was poorly in hospital I made this a lot as it is really quick and super easy as the recipe uses store cupboard ingredients for the sauce. In fact I use this sauce quite a lot! The sauce poured over broccoli and cauliflower resembles a cauliflower cheese or the usual broccoli & cauliflower bake on pub menus for vegetarians!

You won't need all the sauce for this recipe, but the left overs keep well in the fridge for a couple of days, just shake before using. You can use the leftover sauce to make a vegan macaroni cheese or as a base to another pasta dish, just add other ingredients to tweak as you feel fit. I love adding mushrooms and basil and using as a pasta sauce. You will have around 250ml of sauce left over, unless of course you want more sauce to your mornay!

Broccoli and Cauliflower Mornay

Ingredients - Serves 4  

1 small cauliflower, broken into 8 florets
1 head of broccoli, broken into 8 florets
750ml Almond milk, unsweetened
125g Cashews
1 Tbsp White miso
50g Nutritional yeast
2 Tsp Mustard powder
1/8th Tsp Turmeric
1/2 Tsp Salt
20g Panko breadcrumbs

Method

Boil the cauliflower florets for 5 minutes, add the broccoli florets and boil for another 4 minutes. Drain straight away and return to the pan to steam dry.

Meanwhile make the sauce, which is easy as 1, 2, 3!

Pour the almond milk into a blender, (I use my fantastic Vitamix) and add the cashews, white miso, nutritional yeast, mustard powder, turmeric and salt. Blend until silky smooth, don't worry if you think the sauce is too thin, it thickens as it heats up.

Place the vegetables into an oven dish.

Pour over the sauce and sprinkle over the panko breadcrumbs. Bake in a moderate oven for 25 minutes or until the breadcrumbs have gone golden brown and the sauce is bubbling around the edges.

You can see how the sauce has thickened, it almost looks like a batter! 

Enjoy on its own or serve with a few chips and peas.

I've just noticed that 3 out of my 4 Suma recipes are 'cheese' based! I'll try and steer away from 'cheese' for my next recipe for Suma, perhaps another dessert? Anything you would like to see more of? Let me know in the comments.

Jasmine x

Vegan BBQ Menu

A while ago Lenny & Stacy from My Vegan Mind asked me if I would do a guest post for their website. I was delighted to and because of the summery weather we've been having I decided that it could only be a BBQ meal plan.

My exclusive menu has been published over on My Vegan Mind but you can also find it here. This menu is a bit of a cheats menu as you don’t need a BBQ to make it or you can prepare some of the food and then just heat through on the BBQ!

Each recipe will serve 4 people plus if you serve along side the salads.

Cauliflower & Mushroom Pops

Ingredients 

1 Cauliflower

16 Button mushrooms

250ml Unsweetened Almond Milk

125g Plain flour

1 Tsp Cumin

1 Tsp Smoked paprika

2 Tsp Garlic powder

125ml Piri Piri sauce

Olive Oil Spray

Method
The cauliflower & mushroom pops are hot but you could tame the heat by using a different sauce why not try sweet chilli sauce if you’re not a heat freak!

First break up the cauliflower into florets and peel and de-stalk the mushrooms (you don’t need to de-stalk the mushrooms its just what I did). 

Mix the next 5 ingredients into a bowl making sure all the flour has been incorporated into a batter. Lightly oil a large baking tray with the olive oil spray.

Drop the cauliflower florets into the batter and mix to coat and transfer to the baking tray. Drop the mushrooms into the batter and mix to coat and transfer to the tray. If you have any batter left over you could always try pieces of red pepper or broccoli.

Bake in a moderate oven for 15 minutes until the batter has hardened a little, then add the chilli sauce and return to the oven for a further 5 minutes. Remove from the oven and serve straight away or when cold wrap in a silver foil parcel and place on the BBQ for 5-10 minutes to heat through.

BBQ Strips

Ingredients 

1 Tbsp Olive oil
½ Onion, finely diced
2 Cloves of garlic, crushed
¼ Chilli, finely diced
25ml Bourbon (I used Jim Beam, its listed as vegan)
25ml Water
1 Tbsp Soy sauce
3 Tbsp Tomato ketchup
1 Tbsp maple syrup
1 Tbsp cider vinegar
1 Tsp Mustard powder
1 Tsp Smoked paprika
1 Block of tofu, frozen then defrosted, pressed and cut into strips (I use Cauldron – 396g Net weight)*

Method
Saute the onion, garlic and chili in the olive oil until the onions are translucent, turn the heat down you don’t want to burn the garlic.

Add the bourbon, it will sizzle like mad! Stir, then add the water and stir again.

Add the soy sauce, tomato ketchup, maple syrup and cider vinegar and bring to the boil, stirring all the time.

Reduce the heat so the mixture is simmering and add the mustard powder and smoked paprika. Continue to simmer for another 5 minutes until the mixture thickens.

Pour half the sauce into a bowl and add the tofu strips. Add the remaining sauce and gently turn the tofu so that it is covered in the sauce.

Let sit for at least 2 hours or longer if you have the time.

Turn the tofu strips onto a greased baking tray and bake in a medium oven for 40-45 minutes or cook on a BBQ turning every 2 minutes until all sides are ‘seared’.

* You don’t need to use frozen tofu but it does give a chewier texture

Aubergine & Courgette Strips with Herb Dip

Ingredients 

1 Courgette
1 Aubergine 
Olive oil
Dressing
2 Tbsp Olive oil
2 Tbsp Chilli oil
2 Tsp Balsamic vinegar
Dip
200ml Soy yoghurt
1 Tsp Cumin
¼ Tsp Salt
2 Tbsp Chopped fresh chives
2 Tbsp Chopped fresh parsley

Method
Slice the aubergine and courgette lengthways. Salt the aubergines and set aside to release the bitterness.

Mix the olive oil, chilli oil and balsamic vinegar thoroughly to make the dressing.

Once the aubergines have released some liquid, rinse and pat dry.

Brush a little olive oil onto one side of each strip of vegetable and place on the BBQ (or you can use a griddle pan) while it is cooking brush on the dressing and turn over, brush the other side with the dressing and turn once more until you have griddle marks in the flesh.

Transfer to a plate and cook the remaining slices.

To make the dip mix all the ingredients and serve with the vegetable strips.

Corn on the Cob with herbed ‘butter’

Ingredients 
4 Ears of corn
2 Tbsp Vitalite or other vegan margarine
1 Tbsp Chopped fresh chives
1 Tbsp Chopped fresh basil
Salt & Pepper

Method
Cut the 4 ears of corn in half, if you cut through the corn kernels the core will snap in two if you break it with your hands.

Either cook the corn in boiling water for 5-10 minutes or wrap in foil and place on the BBQ, turning often. If you don’t mind some of the kernels burning you don’t need to wrap in foil.

To make the herbed butter mash the herbs and seasoning into the margarine and return to the fridge to harden.

Specials Board: Three "Cheese" Cauliflower & Broccoli Bake

Yep, it's another recipe from the specials board and this time it's a twist on cauliflower cheese. I don't know about you but the few pub chains near where I live always seem to have a cauliflower & broccoli bake on the menu, which for obvious reasons isn't suitable for vegans. So I thought let's make one and see what all the fuss is about.

Ingredients - Serves 2 as a main course and 4 as a side

1 Cauliflower
1 Head of Broccoli
1 Tbsp Vitalite
1 Tbsp Plain flour (heaped)
400ml Almond milk
1 Tsp Dijon mustard (heaped)
Good grind black pepper
2 Tbsp Soft vegan cheese (I used the Tesco free from creamy Cheddar Style spread)
80g Vegan hard cheese (I used the Tesco free from Soya one)
1 Tbsp Nutritional yeast



Method

Boil or steam the cauliflower and broccoli so it still has and set aside to drain.

Pour the almond milk into a saucepan and add the flour and vitalite and whisk continuously over a low heat until the mixture starts to simmer and thickens. 

Add the soft vegan cheese and stir to melt, turn off the heat.

Add all but a tablespoon full of the vegan hard cheese and stir to melt, the mixture will be quite thick.

Add the nutritional yeast and stir to combine.

Tip the drained cauliflower and broccoli into an oven proof dish and pour over the cheese sauce. Sprinkle over the remaining hard cheese and bake in a moderate oven for 30 minutes.

Cauliflower Cheeze

Well, it's been a whole week since I last posted, I can't believe how time flies and I can't believe that I managed to post everyday during September. Some bloggers say it was easy and have carried on posting every day but I was glad of the rest. But I'm back and with another 'cheese' sauce recipe but this time for cauliflower cheese.

I had fun creating 'cheese' sauces for the Mac 'n' Cheese Mondays throughout Vegan Mofo that I will carry on experimenting with vegetable 'cheese' sauces for a while.

I had bought a beautiful romanesco cauliflower from the local green grocers in town a few days ago now and it had been sitting in my fridge waiting for me to create a dish worthy of its beauty. These cauliflowers are so pretty it's actually quite hard to face cutting it up!

I wanted to keep to a yellow colour for the 'cheese' sauce so the vegetable base was limited and after scanning my kitchen cupboards I decided on sweetcorn. Here's what I did:

Ingredients (Serves 4 as a side dish or 2 as a main)
1 Cauliflower, cut into florets
1 Onion, chopped
340g Tin of sweetcorn (drained weight 285g)
1 Tsp English mustard
200ml Almond milk
6 Tbsp Nutritional Yeast
Salt and Black pepepr
40g Vegan cheese, grated

Method
Boil or steam the cauliflower until al dente and transfer to an oven proof dish. 

Fry the onion in a little olive oil until translucent about 5 minutes. Add the drained sweetcorn and stir to combine, fry for another couple of minutes and transfer to a liquidizer. 

Add the mustard, milk, nutritional yeast, salt and pepper and blend until smooth. My liquidizer isn't powerful enough to make a completely smooth sauce it leaves the outer skins of the sweetcorn kernels, so I pushed the liquid through a fine mesh sieve into a saucepan. 

Heat gently to a simmer, turn off the heat and add half the grated cheese and stir until melted. 

Pour the sauce over the cauliflower florets and top with the remaining grated cheese. Bake in a moderate oven for 20 minutes.

And not a bean in sight! But not too worry there will be more beans eaten this year as I harvested another 2kg of runner beans from my 6 plants yesterday!

Work with it Wednesday - Bean & Cauliflower Mash

Last week I posted a recipe which used peanut butter which I hate, I still do, although the bean & noodle salad was delicious, I'll definitely be making it again.

After last week I started jotting down food that I don't like, hate is too strong a word (apart from peanut butter) and I came up with a list. I actually surprised myself with how many foods I don't like. I've always thought that I liked everything vegan, bar mock meats.

Today the food I am working with is butterbeans, it's their texture more than anything really. I have used them in a recipe before, artichoke, butterbean and olive pie, which was tasty but a little dry for my pallet. The artichokes and olives gave me enough flavour to enjoy the dish though. However since making the dish I haven't used butterbeans since, so it'll be another experiment dish for work with it Wednesday.

Because the texture and dryness of the bean I've paired it up with cauliflower which gives a creamy flavour when mashed.

Ingredients
1 Can butterbeans
1 Clove of garlic
100ml Water
1 Tsp Vegetable bouillon powder
½ Cauliflower
1 Tsp Vitalite
1 Tbsp Almond milk
Salt & Pepper

Method
Dissolve the teaspoon of vegetable bouillon powder with the water to make a vegetable stock.

Boil or steam the cauliflower until al dente, you don't want to over cook this beautiful vegetable, just enough in order for it to be pureed.

Meanwhile wash and drain the beans and add to a pan with the garlic and vegetable stock. Bring to the boil, then remove the lid and simmer for 10 minutes. There should be no liquid left but if there is drain the butterbeans reserving the liquid.

Drain the cauliflower and tip into a food processor, add the beans, garlic and salt and pepper to taste. Leave to cool for a little while before adding the milk and vitalite and process to a puree. If the mixture is too thick add a little of the reserved vegetable stock, if you have any left or a little more milk.

Serve with griddled or roasted vegetables such as courgette, onions, peppers and mushrooms drizzled with a little balsamic reduction. 

Happy Fathers Day & Gardeners Pie

Today, we all had lunch at Mum and Dad's house to celebrate Fathers Day. To make life a little easier on my Mum, I made my vegan lunch and took it with me.

I had such a success with my Soba Veganaise, a vegan version of Spaghetti Bolognaise, I decided to use a similar process and make a vegan Sherperds Pie, which I'm calling Gardeners Pie.

I've been hearing a lot about rice cauliflower, it's all over the internet and I'm dying to make a recipe using it but today I used cauliflower as one of the main ingredients, in my pie. In fact I used a whole head of cauliflower and this amazing vegetable features in both the 'meaty' filling and the creamy potato topping. I'm going to be experimenting a lot more with this vegetable it truly is a versatile veg!

Ingredients
3 Medium potatoes
1 Cauliflower
2 Tsp Vitalite
Splash of unsweetened almond milk
2 Tsp Olive oil
1 Carrot
2 Celery ribs
1 Onion
1 Courgette
½ Tin Chick peas*
3 Tsp Worcester sauce
3 Tsp Paprika
2 Tsp Garlic granules
½ Tsp Ground coriander
¼ Tsp Cinnamon
1 Tsp Onion granules
½ Tsp Balsamic vinegar
1 Cup mixed nuts - I used walnuts, cashews and pecans

Method
Peel the potatoes and add to a pan of boiling water. Cut the cauliflower in half and break one half into florets and add to the potatoes. Boil until soft, drain, add the vitalite and almond milk and mash until smooth. Add the 2 Tbsp of nutritional yeast and stir through until thoroughly mixed. If you prefer process the cauliflower, potatoes and nutritional yeast in a food processor until smooth. Set aside

While the potatoes and cauliflower are cooking add the onion, celery, carrot and courgette to a food processor and process until finely chopped, but not pureed. Heat the olive oil in a large pan and add the mixture to the pan. Saute for 5 minutes stirring all the time, if the mixture starts to stick add a splash of water.

Put the remaining half of the cauliflower in the food processor and pulse until finely shredded, it should resemble small grains of rice. Hence all the cauliflower rice recipes out there!empty the contents of your processor into a bowl and set to one side. Put the chick peas in the processor and pulse until finely chopped, you don't want to make houmous here you want some texture.

Next add the Worcester sauce, spices, shredded rice and chopped chick peas to the pan and stir to combine. Heat through for another 3-5 minutes over a low heat, stirring regularly.

Add the nuts to the food processor and pulse until finely chopped, be careful, if you have a powerful processor it may process the nuts to a paste. Add to the pan with the balsamic vinegar and stir through.

Transfer the mixture to an oven proof dish and top with the potato, cauliflower and nutritional yeast mash. Spread evenly using a fork to give a ridged effect. Bake in a moderate oven for 20 minutes or until the mash potato starts to brown in places.

Serve with a selection of green vegetables and enjoy!

Both my Mum and sister tried a little piece and both said it tasted good - result!


* You could use a whole tin of chickpeas if you want, but I made houmous with the other half!

Butternut Squash and Lentil Curry

Tonight I was feeling totally different to last night and there was no way a simple salad was going to fit the bill tonight. I was craving something spicy, which wouldn't take long to cook, curry was the ideal meal. 

Unfortunately I hadn't any fresh chillis or ginger so I had to use dried, but it didn't effect the flavour at all. I've been put off in the past from not using fresh chillis and ginger in my homemade curries, I'm not sure why though. But tonight has changed my thinking and no longer will I shy away from using dried ginger in a curry rather than in just cakes!

Ingredients
1 small butternut squash or ½ a large one, diced
½ Cauliflower, cut into florets
2 Medium onions
1 Potato, cubed
5-6 Button mushrooms, diced
¼ Bag spinach, shredded
1 garlic clove, chopped
2 dried chillis, crushed
½ Tsp dried ginger
1 Tsp (heaped) curry powder
1 Tbsp (heaped) tomato puree
80g red lentils
1 Bay leaf
450ml Water
Olive Oil
Salt & Pepper


Method
Thinly slice the onions and saute in a little olive oil over a low heat for about 10-15 minutes. Add the garlic and saute for another two minutes. Add the dried ginger, crushed dried chillis, curry powder and tomato puree and stir through the onions. Add the butternut squash, potato, mushrooms and cauliflower and coat with the onion paste. Add the lentils, bay leaf and water and bring to the boil. Reduce the heat and simmer for 15 minutes or until the vegetables are al dente then add the shredded spinach and cook for two more minutes until wilted. Add salt and pepper to taste and serve over rice.

Baked Tofu - The Happy Herbivore

Two days ago, I told you that I was going to give a few recipes a go from one of the nine vegan cookbooks I own. I chose The Happy Herbivore cookbook because it is illustrated beautifully and you can see what your recipe should look like when you're finished. Strangely though the two recipes I chose hadn't got a photograph!

I chose Baked Tofu and Mustard BBQ Sauce. The BBQ Sauce called for ready prepared yellow mustard and all I had in my store cupboard was English Mustard powder, which I used. Boy this sauce was way too hot for me! Thinking about it now I think the yellow mustard the book was referring to was American mustard which I believe isn't as hot as English mustard. You live and learn! I diluted some of the BBQ sauce with hot water and marinated my pressed tofu in it for most of the day. I used my 9 vegan cookbooks as a weight for when I was pressing the tofu, see they've come in handy already!

Whilst the marinated tofu was baking in the oven, I wondered what I could serve with it as the BBQ sauce was too hot as an accompaniment. I still had some Broccoli & Cauliflower bake left over so that was it for the veg, I just needed something else...............

I had a little mash potato left over in the fridge which I'd made with vitalite and soy milk, but it needed sprucing up. I added chopped onion, a little of the mustard BBQ sauce and some of the remaining grated 'cheese'I used for the Broccoli and Cauliflower bake. After stirring both the onion and 'cheese' through I microwaved on high for 2 minutes and stirred through again.

The photograph really doesn't give the food much justice but believe me it was tastier than it looked! Now I must add that camera to my birthday list!

Cauliflower & Broccoli Bake

Well I didn't get round to cooking something from one of my 9 vegan cookbooks tonight!

All I fancied tonight was a plate full of vegetables, but my taste buds needed tantalising and a plate of cooked vegetables on their own just wasn't that appealing. In my days pre-vegan, one of my favourite dishes was cauliflower cheese, I couldn't get enough of it. I really was addicted to cheese! My Nan, bless her cotton socks was the best cauliflower cheese maker in the WORLD! Nothing ever came close that I made or indeed anyone else. The recipe was never passed on and we will never know what she did to make it so tasty. No-one can put their finger on the secret ingredient. My Mum has come close but never quite close enough. Since I've transferred to a vegan diet I no longer eat cauliflower cheese for obvious reasons but I still crave my Nan's dish! The reminiscing of Nan and her infamous cauliflower cheese dish had wet my appetite, I needed to veganise this dish and that's what I did!

Ingredients

Cauliflower

Broccoli

1 tsp Swiss vegetable bouillion powder

400ml soy milk

1 tbsp flour

1 tbsp vitalite

2 tsp English Mustard

4-6 tbsp Nutritional Yeast

Black Pepper

Non dairy cheese-grated

Method

Turn on your oven to pre-heat at 180°C. Dissolve the vegetable bouillion powder in a saucepan of hot water and bring to the boil. Add the cauliflower and cook for 4-5 minutes, then add the broccoli and cook for a further 5 minutes or until the vegetables have cooked and still have a little bite. Transfer to an oven dish.

Meanwhile pour the milk into another saucepan and add the vitalite and flour, whisk over a low heat until the vitalite has melted and the flour has been whisked in with no lumps. Add the English mustard and stir through. As the liquid starts to thicken add the nutritional yeast and whisk. Have a quick taste and add more mustard, nutritional yeast as required. Add the black pepper whisking all the time. Once the mixture has reached the desired thickness to your liking pour over the cauliflower and broccoli. Grate over the non dairy cheese of your choice. I used cheesly melting (non dairy & non soy). Bake in the oven for 15 minutes. Serve with a garden salad, mash potato or chips and peas.

Vegetable Filo Pie

I was in the mood for cooking up a storm, the slow cooker was on for hubby's tea (this piece of equipment is an absolute god send for cooking his food. I just throw the ingredients in and turn it on)! I fancied something that was full of vegetables with a creamy sauce and this is what I concocted, it was very tasty, filling and filled the craving.

Ingredients
1 large carrot
1 large onion
½ head of cauliflower
½ head of broccoli
150g green beans
1 tsp dried thyme
2 tsp English mustard
1 tbsp flour
4 tbsp nutritional yeast (or more if you want a more 'cheesy taste')
500ml soy milk
Salt and pepper
Filo pastry x 4 sheets

Method
Turn on your oven to 180°C. Dice the onion and carrot and cut the cauliflower and broccoli into small florets. Saute the onion in a little olive oil for 3 minutes and add the rest of the vegetables. Continue to saute until the vegetables start to go soft. Add the thyme and mustard and stir to combine thoroughly. Next add the flour and stir to combine, cook for a couple of minutes. Slowly add the milk whilst stirring until all the milk has been added. Next add the nutritional yeast and stir through the mixture. Slowly bring to a simmer and the mixture will start to thicken. Add salt and pepper to taste. Try a little and add more mustard, nutritional yeast or salt and pepper to your desired taste. Spoon into a baking dish and lay the filo over the top creating waves in the pastry. Bake for 20-25 minutes in the oven. Whilst the pie is in the oven boil some potatoes ready to mash to serve with the pie.

Broccoli and Cauliflower Risotto

As you can probably tell, even from the few posts I've done so far, we eat food from all corners of the earth, veganised of course with a twist! Tonight it was Italy, and on the menu was broccoli & cauliflower risotto. 

Ingredients:
600-700ml vegetable stock
50ml white wine
Splash of olive oil
1 onion - finely diced
2 cloves of garlic - crushed
2 cups of broccoli & cauliflower florets (the smaller the better)
2 cups of risotto rice - I use arborio rice
¼ cup nutritional yeast flakes
1 tbsp vitalite

Method
Fry the onions and garlic for about 5 minutes, until onions are translucent.
Add rice and cook, stirring constantly, for 2 minutes adding salt and pepper to taste.
Add 50ml of vegetable stock and bring to the boil, stir until stock has been absorbed by the rice.
Pour in the wine and stir, cook for about 3 minutes to evaporate the alcohol.
Add the vegetable stock a little at a time, stirring occasionally, letting the rice absorb before adding any further stock. Repeat a further two times then add the chopped broccoli and cauliflower.
Continue adding the stock a little at a time and after about 20 minutes you should have used most of the vegetable stock.
Add the nutritional yeast flakes and stir thoroughly to combine, add a little more stock if the mixture feels to thick (or warm water if you have used all your stock).
Take the pan off the heat and stir in the vitalite very fast, this creates a creamy texture.
If you're not vegan you can add grated cheese instead of the nutritional yeast flakes, but either is extremely tasty.