Jaylin asked about nutritional yeast.
You could check out The Nutritional Yeast Cookbook by Joanne Stepaniak. I like to sprinkle nutritional yeast on pasta (like parm cheese). It is also good on popcorn. Another idea is to sprinkle on bread when making garlic toast.{HYPERLINK "http://www.vegsource.org/joanne/yeast.htm"}
OK, here's the recipe. It is really good!
This recipe was posted by Michelle Dick years ago on veggies
unite.
* 1 medium potato, peeled and coarsely diced
* 1/2 medium carrot, scraped and thickly sliced
* 1/2 medium onion, peeled and coursely diced
* 1 cup water
* 1 tsp salt
* 16 oz. frozen chopped broccoli
* 4 oz. firm tofu, crumbled
* 1/2 cup nutritional yeast flakes
* 1 T lemon juice
* pinch garlic granules
* 1 cup uncooked instant brown rice
* 10 oz. can sliced mushrooms, drained
* 3/4 cup water
Preheat oven to 350 degrees F. In a small saucepan, bring potato,
carrot, onion, 1 cup water and salt to a boil over medium-high heat.
Lower heat to medium, cover and simmer until potato and carrot
are tender, about 10 minutes. Meanwhile, thaw frozen broccoli in a
colander under hot running water, then set aside and drain well.
When potato mixture has finished simmering, pour into blender and
add tofu, yeast, lemon juice and garlic. Blend until very smooth and
creamy. Pour into a shallow, greased 1 1/2 to 2 quart casserole.
Add broccoli, rice, mushrooms, and 3/4 cup water. Stir well and
smooth top of casserole. Bake for 40 minutes until golden and
bubbling. Serves 4.
Substitutions: Instead of frozen broccoli, you can use 1 lb. fresh
broccoli (tops only), chopped and steamed briefly until crisp-tender,
then cooled under running water and drained thoroughly.
Per serving: 279 calories; 16 g prot; 3 g fat; 46 g carb; 0 chol; 735
mg sod; 7 g fiber.