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Everything you need to know about nutritional yeast…

Let’s be honest. Nutritional yeast doesn’t sound like a mouth-watering moreish ingredient does it? Instead, it sounds like the yeast belongs in stodgy foods as a thickening or raising agent. The truth is once you’ve discovered its health benefits and unexpected delicious and sometimes cheesy taste, you’ll understand why this fish-food looking ingredient is making itself into so many vegan recipes.

It is made from a single-celled organism, Saccharomyces Cerevisiae, which is grown on molasses and then harvested, washed, and dried with heat to kill or deactivate the yeast so it doesn’t act as a raising agent like traditional yeast. (FYI: Don’t even bother adding to bread, you’ll only make a mushy mess). Instead, nutritional yeast is used to enhance the flavours within a dish.

Known for its cheesy, nutty, savoury, and ‘umami’ taste, a lot of recipes use this to create vegan cheese or to season food like popcorn, soups, salads, dips and tofu. The yeast’s uses are being proven endless as vegan food bloggers like Vegan Richa use it to make sour cream, mac ‘n’ cheese and nachos.

Aside from providing us an intense flavouring, you’d be surprised how many nutritional benefits the flaky seasoning offers too. From protein, fibre, folic acid, amino acids, phosphorus and chromium; adding nutritional yeast will not only add to your recipe forte but your health too. It’s also noted, vitamin B12 is often added to the yeast too. Although, if you are looking to cook with it for this particular advantage be sure to check the ingredient list of the one you are buying as not all brands include the added vitamin.

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About PlantBased

First things first — I hope you’re having an incredible summer. Just because autumn is on the horizon don’t stop enjoying every moment that is left to enjoy the Great British outdoors. There’s something about the later part of summer that makes me want to gather my friends and family around a campfire to enjoy an array of toasted treats and fire roasted foods. Whether it’s at the beach or outside your back door, sitting beneath the stars as another summer day draws to an end can feel euphoric. Before long we will all be wrapped up in winter coats and wishing that we could relive those special summer moments. So to encourage you to set up camp, sing some of your favourite songs, toast some tempeh skewers and dig into some gooey s’mores we’ve a whole collection of recipes dedicated to cooking fireside. In this issue we’ve taken a closer look at the sweet potato and the multiple ways it is used in the kitchen beyond its original potato format. Don’t knock it, until you’ve tried. Trust me. In between all the sweet and indulgent treats (there’s a lot of them), we’ve also delved into the nutritional side of following a plant-based diet in a bid to highlight that the benefits of eating plants isn’t just to enhance the health of the planet — but us too. From an in-depth interview with The Plant Powered Personal Trainer (aka Adam Stansbury), to Food for Thought with Heather Mills and a one-on-one chat with the blogger Laura-Jane Koers about her latest cookbook — we want to transform negative connotations associated with vegan nutrition. Plus, we’ve dedicated this month’s Special Report to vegan pregnancy, whilst our Nutritionist’s Notebook explores the notorious super veg, avocado. Oh, and whilst we are on the topic of superfoods, we’ve put together an ultimate healthy and wholesome grain breakfast guide packed with ancient oat recipes (including chia). Enjoy the issue. And enjoy the last of the warm summer sun.