Chewy Vegan Parmesan

I’ve been making my way through various vegan parmesan recipes, and I usually like the products…for a little while. However, I invariably stop liking them when I’m halfway through a jar.

What I don’t like about the vegan parmesans I’ve tried is that they’re too crunchy….and it’s always a sharp crunch, not a crisp crunch or a soft crunch.

Ever since I made my chewy vegan bac’n, I’ve been toying with the idea of using TVP to make a chewier vegan parmesan, and today’s the day I tried it out.

The result is pretty damn perfect: chewy, crunchy, salty, garlic-y! This will taste delicious atop some brown-rice spaghetti alla puttanesca!

Here’s the recipe:

Chewy Vegan Parmesan

Mix the following in a small saucepan and bring to a boil…

  • 1/3 cup nutritional yeast
  • 1/2 cup water
  • 1 TBS Knorr vegetable broth powder
  • 1/2 tsp salt
  • 1/2 tsp garlic powder

Remove from heat and stir in…

  • 1 cup TVP

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Stir until all the liquid is absorbed. Add:

  • 1/2 cup crushed cashews

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Stir well. Leave for twenty minutes or so to ensure all the liquid is absorbed.

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And here it is atop Jamie’s famous penne alla puttanesca!

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And, well, okay, why not toss on a few of those chewy vegan bac’n bits too for a next level of deliciousness!

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And when I was in town, my awesome niece, Annie, gave me these!!! I’ve heard so much about this spice blend–I can hardly wait to try it!!!

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And the song of the day is John Mayer’s “In the Blood.” I’m not normally much of a John Mayer fan, but I was staying with my brother, Johnny, for a week while I was in town and he kept singing this song, so I became a bit attached to it!

 

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