Heart-Shaped Vegan Pizza

Bring a touch of creativity to your table with this fun and delicious heart-shaped vegan pizza! Perfect for any time of the year, this recipe features a homemade crust, vibrant tomato sauce, melty vegan cheese, and all your favorite toppings. It’s a great way to spread joy and make mealtime extra special, whether for family dinners or casual gatherings.

Dough preparation : 15min

Dough Rising : 1h

Shaping+Topping : 15min

Preparation

1. Prepare the Dough:

• In a large bowl, combine 7 g of instant yeast with the 240 ml of warm water. Let it sit for 5 minutes until the yeast activates.

• Add 1 Tbsp of olive oil, salt, and roughly half of the all-purpose flour (about 150 g). Mix until a soft dough forms.

• Gradually add the remaining 150 g of flour, kneading for 5–8 minutes until smooth and elastic.

 

2. Let it Rise:

• Grease the bowl lightly, place the dough inside, and cover it with a clean cloth.

• Allow it to rise for 1 hour in a warm area until it has doubled in size.

 

3. Shape the Dough into a Heart:

• After the dough has risen, place it onto a clean surface dusted lightly with flour. Roll the entire dough into a flat oval or circular shape using a rolling pin.

• To create the heart shape, use your fingers to gently pinch or pull the top center of the oval outward to form the “dip” at the top of the heart (where the two curved sections meet).

• Then press the bottom of the dough gently, shaping it into a point to form the tip of the heart.

• If necessary, for a cleaner look, use a knife to carefully trim the edges and smooth out the shape.

 

4. Add toppings:

• Place your heart-shaped dough on a baking sheet lined with parchment paper or a pizza stone.

• Spread the pizza sauce evenly over the dough.

• Layer the vegan cheese onto the sauce, sprinkle the Red Star Nutritional Yeast for a cheesy flavor, and decorate with your favorite toppings.

 

5. Brush the Crust:

• Brush the exposed edges of the crust with olive oil for a crispy and golden finish after baking.

 

6. Bake:

• Bake the pizza in the preheated oven for 12–15 minutes at 230°C (450°F), or until the crust is golden and the toppings are hot and bubbly.

 

7. Serve and Enjoy:

• Allow the pizza to cool slightly, then serve your heart-shaped masterpiece warm. Share the love with family and friends

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Ingredients

For the Dough:

• 7 g instant yeast (1 packet)

• 240 ml warm water (about 110°F/43°C)

• 1 Tbsp olive oil (15 ml)

• 300 g all-purpose flour (or gluten-free flour, if needed)

• 4 g salt

 

For the Toppings:

• 120 g pizza sauce

• 90 g shredded vegan cheese (mozzarella-style or your favorite option)

• 30 g Red Star® Nutritional Yeast (5 Tbsp)

• Cherry tomatoes (halved)

• Fresh spinach leaves

• Sliced mushrooms

• Olives

• Thinly sliced red onions

• Vegan pepperoni slices

• Olive oil, for brushing

Winter Soup with Butternut Squash and Potatoes

This hearty and nourishing butternut squash soup is the perfect companion for chilly Winter evenings. Roasted squash and potatoes blend together beautifully, creating a smooth and flavorful base, while subtle spices and Red Star® Nutritional Yeast add warmth and depth. Serve it steaming hot and let its cozy vibes keep you snug all season long!

Preparation

1. Prepare the squash:

Preheat your oven to 400°F (200°C) and spread the cubed butternut squash on a parchment-lined baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 25–30 minutes, flipping halfway through.

2. Cook the base vegetables:

Heat 1 tablespoon of olive oil in a large soup pot over medium heat. Add the onion, potato cubes, and carrot, cooking until the onion is soft and translucent, about 5–7 minutes. Stir in the garlic, turmeric, coriander, and smoked paprika, and cook for an additional 1–2 minutes.

3. Simmer the soup:

Add the roasted butternut squash to the pot along with the vegetable broth. Stir well and bring to a boil. Then, reduce the heat to low and simmer for 15–18 minutes, or until the potatoes are tender when pierced with a fork.

4. Blend to perfection:

Using an immersion blender, purée the soup until creamy and smooth. If necessary, blend in batches using a high-speed blender, being careful with the hot liquid.

5. Add nutritional yeast and season:

Stir in the Red Star® Nutritional Yeast for a rich, cheesy flavor. Taste the soup, then season with salt and pepper as needed. If you enjoy a hint of sweetness, fold in the maple syrup.

6. Serve and garnish:

Ladle the soup into bowls and garnish with fresh parsley, thyme, or chives. Pair it with gluten-free bread or crackers for the perfect winter meal!

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Ingredients

• 1 large butternut squash, peeled, deseeded, and cubed

• 2 medium Yukon Gold or russet potatoes, peeled and cubed

• 1 tablespoon olive oil or avocado oil

• 1 medium yellow onion, diced

• 3 garlic cloves, minced

• 1 carrot, peeled and sliced

• 1 teaspoon ground turmeric

• 1 teaspoon ground coriander

• ½ teaspoon smoked paprika (optional)

• 1 vegetable stock cube

• 3 tablespoons of Red Star® Nutritional Yeast

• 1 tablespoon maple syrup (optional, to add sweetness)

• Salt and freshly ground black pepper, to taste

• Fresh parsley, thyme, or chives for garnish

Vegan Chocolate Christmas Log

This vegan and gluten-free Christmas log is a delicious alternative to traditional holiday desserts. The Red Star® Nutritional Yeast provides a creamy texture and a vitamin B-rich flavor. With layers of moist chocolate, coconut cream, and chocolate frosting, this log will impress your vegetarian and vegan guests.

Preparation

1. Preheat the oven to 180°C (350°F).

2. In a bowl, mix the flour, sugar, nutritional yeast, baking soda, and salt.

3. Add the plant-based milk, almond butter, and vanilla extract. Mix until you have a smooth batter.

4. Pour the batter into a greased Christmas log mold and bake for 25-30 minutes, until the cake is golden and springy.

5. Allow to cool completely.

6. Melt the dark chocolate in a double boiler. Let it cool slightly.

7. Whip the coconut cream with an electric mixer until light and airy.

8. Spread the whipped coconut cream over the cooled cake, then top with the chocolate glaze.

9. Refrigerate the Christmas Log for at least 2 hours before serving.

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Ingredients

• 200 g gluten-free flour

• 100 g cane sugar

• 2 tbsp Red Star® Nutritional Yeast

• 1 sachet of gluten-free powder

• 1 pinch of salt

• 120 ml plant-based milk

• 70 g almond butter

• 1 tsp vanilla extract

• 200 g vegan dark chocolate

• 400 ml coconut cream

 

Gourmet White Sauce

Preparation

  1. Place the oil in a 1-quart saucepan, and heat it over low. Stir in the flour to make a thick paste. Cook, stirring constantly, for 1 minute. 

Remove the saucepan from the heat. Gradually whisk in the milk until the sauce is very smooth. Work slowly, stirring constantly, to avoid lumps. Then whisk in the nutritional yeast flakes.  

Cook the sauce over medium heat, stirring almost constantly with a wooden spoon or wire whisk, until it is thickened. Season with salt, pepper, and nutmeg to taste. 

 

The Cook’s Secrets: 

For a thicker white sauce, increase the flour to 3 or 3½ tablespoons. 

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Ingredients

  • 1 Tablespoon canola oil 
  • 2½ Tablespoons whole wheat pastry flour 
  • 1 cup low-fat, nondairy milk 
  • 1 teaspoon Red Star® nutritional yeast 
  • Salt and ground black or white pepper, to taste 
  • Tiny pinch of ground nutmeg 

Crock Cheeze

This cheddar-style spread is sharp, tangy, and rich. It’s reminiscent of the aged spreads found in small, brown pottery crocks in gourmet restaurants and specialty food shops. 

Preparation

Place all the ingredients in a food processor fitted with a metal blade and process until smooth. Stop the processor occasionally to stir the mixture and scrape down the sides of the work bowl.

Spoon the mixture into a storage container, and chill it in the refrigerator for at least an hour before serving. It will keep for about a week in the refrigerator. 

 

Derby Sage Cheeze: 

Add 1 teaspoon dried sage to the mixture before processing. 

Fiery Crock Cheeze: 

Add 1/s teaspoon cayenne pepper, more or less to taste, to the mixture before processing. 

Horseradish Crock Cheeze: 

Add 1 tablespoon prepared horseradish (not creamed) to the mixture before processing. 

Smoked Crock Cheeze: 

Add ¼ teaspoon liquid hickory smoke to the mixture before processing. 

Bugsy’s Crock Cheeze: 

After processing, stir ½ cups finely grated carrots, 3 tablespoons minced scallion, and 2 tablespoons minced parsley into the mixture. 

Also, try the variations for Classic White Uncheese

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Ingredients

  • ½ pound reduced-fat regular tofu (firm), rinsed, patted dry, and crumbled 
  • 3 Tablespoons Red Star® nutritional yeast 
  • 2 Tablespoons tahini 
  • 2 Tablespoons fresh lemon juice 
  • 1½ Tablespoons light miso 
  • 1 teaspoon onion granules 
  • ¾ teaspoon salt 
  • ½ teaspoon paprika 
  • ¼ teaspoon garlic granules 
  • ¼ teaspoon dry mustard 

Green Bean Pâté

Preparation

  1. Place the green beans in a steamer basket or steamer insert in a large saucepan filled with an inch of water. Bring the water to a boil. Cover the saucepan with a lid, and reduce the heat to medium. Steam the green beans until they are tender, about 8 to 10 minutes. Refresh the green beans under cold running tap water, drain them well, and set them aside. 
  2.  
  3. Meanwhile, place the walnuts in a 9-inch or IO-inch skillet over medium-high heat. Toast the walnuts, stirring constantly, until they are lightly browned and fragrant. Remove the skillet from the heat, and transfer the walnuts to the bowl of a food processor fitted with a metal blade. 
  4.  
  5. Place the oil in the same skillet used to toast the walnuts, and heat it over medium-high heat. When the oil is hot, add the onion. Reduce the heat to medium, and saute the onion, stirring almost constantly, until it is tender and very well browned. This will take about 15 to 20 minutes.
  6.  
  7. Place the cooked green beans and onion in the food processor with the walnuts. Add the tofu and remaining ingredients, and grind the mixture into a smooth paste. 
  8.  
  9. Serve the pate warm, or transfer it to a storage container, and chill it in the refrigerator. 
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Ingredients

  • 1½ cups green beans, trimmed and cut into 1½-inch pieces 
  • ⅓ cup chopped walnuts
  • 1to 2 teaspoons olive oil
  • 1 cup chopped onions 
  • ¼ cup lite silken tofu (firm or extra-firm), or reduced-fat regular tofu (firm), patted dry and crumbled 
  • 2Tablespoons Red Star® nutritional yeast 
  • 1 Tablespoon soy sauce 
  • ⅛ teaspoon ground black pepper 
  • pinch of ground nutmeg 

Aïoli

Preparation

  1. Roast the garlic by peeling off as much papery skin as will come off easily while keeping the head intact. Brush or rub the garlic liberally with olive oil. Place the garlic in a small, shallow baking dish in the toaster oven (to conserve energy), and roast it at 350°F until the outside is brown, and the innermost cloves are soft, about 30 to 40 minutes. Allow the garlic to cool. Then slice off the top of the head and squeeze the roasted cloves from the skin into a small bowl.
  2.  
  1. Place the roasted garlic and the remaining ingredients in a blender or a food processor fitted with a metal blade, and process for several minutes until the mixture is very smooth and creamy.
  2.  
  3. Use at once, or transfer the sauce to a storage container, and chill it in the refrigerator. It will keep for about a week. 
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Ingredients

  • 1 large head of garlic 
  • 1½ cups crumbled, lite silken tofu (firm) 
  • 2 to 3 Tablespoons olive oil 
  • 2 Tablespoons Red Star® nutritional yeast 
  • 1 Tablespoon fresh lemon juice 
  • heaping ½ teaspoon salt, or more to taste 
  • ½ teaspoon Dijon mustard 

Hollandaise Sauce

Preparation

  1. Place all the ingredients except the olive oil in a blender or food processor, and process until very smooth and creamy. 
  2.  
  3. Drizzle in the olive oil while continuing to blend. 
  4.  
  1. Transfer the sauce to a 1-quart saucepan and place it over medium-low heat. Warm the sauce, stirring often, until it is heated through. Do not boil! 

 

The Cook’s Secrets: 

The sauce may be made ahead of time and refrigerated. Heat it gently before serving 

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Ingredients

  • 1½ cups crumbled, lite silken tofu (firm) 
  • ½ cup low-fat, nondairy milk 
  • 1 Tablespoon fresh lemon juice 
  • 1 Tablespoon Red Star® Nutritional Yeast 
  • 1 Tablespoon tahini 
  • 1 teaspoon turmeric (for a buttery-yellow color) 
  • ½ teaspoon dried tarragon leaves 
  • ¼ cup olive oil 

Apple Bakka

Hailing from Poland, this exceptionally moist and flavorful apple cake is leavened with yeast.  

Preparation

  1. Mist an 8½-inch x 4½-inch loaf pan with nonstick cooking spray, and set it aside.  
  2.  
  3. Place the baking yeast in a large mixing bowl. Pour the apple juice over it, and let it rest for 5 to 10 minutes.  
  4.  
  1. Place the tofu, ½ cup maple syrup, oil, nutritional yeast flakes, vanilla extract, and salt in a blender, and process until creamy and smooth. Pour this mixture into the yeast, and mix well.  
  2.  
  1. Add the flour, apples, nuts, and dried fruit, and mix well to make a thick batter. Transfer the batter to the prepared loaf pan, and cover it with a clean, damp tea towel. Let the batter rise in a warm spot for 1 hour (see The Cook’s Secrets below).  
  2.  
  1. Preheat the oven to 350°F. Drizzle the remaining one tablespoon of maple syrup over the loaf and sprinkle the top with cinnamon. Bake on the center rack of the oven for 1 hour. Remove the loaf from the oven and place it on a cooling rack. Let the loaf cool completely in the pan before removing and slicing it. 

THE COOK'S SECRET

The best “warm place” (about 85°F to 100°F) to let dough rise is a gas oven with a pilot light (do not turn the oven on) or an electric oven heated at 200°F for 1 or 2 minutes only and then turned off (Place the covered bowl of bread dough in the oven after you have turned off the heat). Be sure to remove the dough from the oven before you preheat the oven to bake the bread. 

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Ingredients

  • 1 Tablespoon active dry baking yeast 
  • ¼ cup warm apple juice (or 1 Tablespoon apple juice concentrate mixed with 3 Tablespoons hot water) 
  • ¾ cup crumble,delite silken tofu (firm) 
  • ½ cup pure maple syrup 
  • 2 Tablespoons canola oil 
  • 2 teaspoons Red Star® nutritional yeast 
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt 
  • 2 cups whole wheat pastry flour 
  • 2 cups peeled and shredded apples 
  • ¼ cup chopped walnuts 
  • ¼ cup raisins or chopped dates 
  • 1 Tablespoon pure maple syrup 
  • ¼ teaspoon ground cinnamon 

Red Lentil crispy chips

Preparation

Soak red lentils in hot water for 15–20 minutes. 

Blend the soaked red lentils mixture with water until smooth and creamy. Add nutritional yeast and continue to blend. 

Pour into a pan and stir over low heat until thickened.  

Transfer to a container and refrigerate until firm. 

Slice into chips and season with nutritional yeast and your preferred spices.  

Bake at 355°F for 20–30 minutes, flipping halfway, until crispy. 

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Ingredients

  • 1 cup of red lentils 
  • 2 cups of water
  • Pinch of nutritional yeast 

Seasoning: 

  • Nutritional yeast 
  • Salt 
  • Paprika 
  • Garlic powder