Stovetop-Roasted Broccoli with Nutritional Yeast gives you both a new way to season and a speedy way to prepare broccoli. (AP Photo/Matthew Mead)Of all the trendy/healthy/unusual ingredients used in cooking, many folks have questions about nutritional yeast (which tastes way better than it sounds).
Nutritional yeast - not the same as baking yeast - is a golden, flaky powder typically sold in natural foods stores (usually in the bulk section). It doesn't look like much, but boy does it pack some flavor - cheesy, nutty and savory.
It can be sprinkled liberally on just about any vegetable or savory/salty snack that you make. Freshly-popped popcorn or homemade baked kale chips with a bunch of this yeasty, cheesy goodness all over is, quite frankly, snacking perfection.
Nutritional yeast also can be a weeknight dinner go-to seasoning for roasted vegetables or veggie purees (mashed potatoes are super tasty). Plus - bonus - it's vegan, so if you are cooking for a crowd, it's a safe bet that everyone can enjoy it.
It's incredibly healthy, too? Every two tablespoons of this stuff adds 9 grams of protein and 4 grams of fiber to whatever you're making, and only 1 gram of fat and 60 calories. Most nutritional yeasts are fortified with B vitamins, making it even better. Plus, nutritional yeast is a naturally good source of iron and selenium.
Please ignore the unfortunate name and try nutritional yeast next time you roast some veggies. Just for fun, here's a quick stovetop method for making roasted broccoli. So enjoy this double-duty recipe - a new ingredient, and a new technique.
Stovetop-Roasted Broccoli with Nutritional Yeast
Stovetop-Roasted Broccoli with Nutritional Yeast gives you both a new way to season and a speedy way to prepare broccoli. (AP Photo/Matthew Mead)3/4 pound broccoli florets
2 teaspoons olive oil
1 clove garlic, minced or pressed
Pinch red pepper flakes
1/4 cup low-sodium chicken or vegetable stock or broth (or water)
1/4 cup nutritional yeast
2 tablespoons balsamic vinegar
1/4 teaspoon kosher salt
Heat a large, heavy saute pan or Dutch oven over high until very hot.
While the pan heats, in a medium bowl, toss the broccoli with the olive oil until well coated. Place the florets in the hot pan, in a single layer, lightly pressing with a spatula to maximize contact with the hot surface (you should hear sizzling). Cover and cook for 1 1/2 minutes, or until the bottoms of the broccoli have some browning and char.
Uncover and flip the broccoli with the spatula, then press gently again. Cover and cook for another 1 1/2 minutes. Uncover and stir in the garlic and red pepper flakes. Once fragrant (about 1 minute), add the stock and cover, allowing the broccoli to steam for 1 minute. Uncover and sprinkle on the nutritional yeast and vinegar, then stir. Let cook until all the liquid evaporates. Season with salt.
Start to finish: 10 minutes. Servings: 4.