Pistou is a hearty French vegetable soup, similar to Italian minestrone, which uses a variation of pesto (a garlic-basil condiment) to create a rich flavor. 


Place the water, carrots, potatoes, leeks, salt, and pepper in a 41/2-quart saucepan or Dutch oven, and bring to a boil. Reduce the heat to low, cover the saucepan with a lid, and simmer for 20 to 25 minutes, stirring occasionally. 

Add the zucchini, green beans, and pasta. Stir to combine. Bring to a boil. Reduce the heat slightly, and simmer, stirring occasionally, for 10 minutes. Stir in the kidney beans or lima beans. 

In a small mixing bowl, stir together the nutritional yeast flakes, tomato paste, basil, and garlic into a thick paste. Then stir in the oil, mixing well. Whisk ½ cup of the hot soup broth into the nutritional yeast mixture. Gradually stir this mixture into the soup, and mix until thoroughly incorporated. Serve hot.

The Cook's Secrets:

Rinse leeks thoroughly to remove the sandy grit and dirt. The easiest way to do this is to slice halfway through each bulb lengthwise, and separate the leaves gently so the inner sections of the leek are exposed and can be readily cleaned.

Nutritional information

  • 4 servings
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    • 6 cups water 
    • 1 cup diagonally sliced carrots 
    • 1 cup peeled and cubed yellow or white potatoes 
    • 1 cup sliced leeks (use only the white bulb and the tender green part; see The Cook’s Secrets below) 
    • 1 teaspoon salt 
    • ⅛ teaspoon ground black pepper 
    • 1 cup sliced zucchini 
    • 1 cup green beans, trimmed and cut into 1-inch pieces 
    • 1 cup dry rotini (spiral pasta) 
    • 1 cup cooked or canned red kidney beans or lima beans, rinsed well and drained 
    • cup Red Star® nutritional yeast 
    • 4 Tablespoons tomato paste 
    • 2 Tablespoons minced fresh basil, or 2 teaspoons dried basil leaves 
    • 2 large cloves garlic, pressed 

Mushroom Pâté

This no-bake, vegetarian pate has melt-in-your-mouth appeal. It’s delicious as an appetizer mounded on lettuce leaves, as a spread for crackers, as a stuffing for celery sticks or mushroom caps, or as a sandwich filling.


Place the olive oil in a large skillet, and heat it over medium-high heat. When the oil is hot, add the onion and walnuts. Reduce the heat to medium, and cook, stirring often, for 10 minutes. 

Add the mushrooms and thyme to the skillet, and cook, stirring often, for about 10 to 12 minutes longer, or until the mushrooms are tender and nearly all of the liquid has cooked off. 

Transfer the skillet mixture to a food processor fitted with a metal blade. Add the remaining ingredients, and process for several minutes or until the mixture is very smooth and creamy. 

Serve the pate warm, or transfer it to a storage container, and chill it in the refrigerator. 

Nutritional information

  • 2 cups
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  • 2 teaspoons olive oil 
  • 1 cup chopped onions 
  • ½ cup walnut or pecan pieces 
  • 2 cups chopped mushrooms 
  • ½ teaspoon crumbled, dried thyme leaves 
  • ½ pound reduced-fat regular tofu (firm), rinsed, patted dry, and crumbled 
  • 3 Tablespoons Red Star® nutritional yeast 
  • 2 teaspoons soy sauce 
  • ½ teaspoon salt, or to taste 
  • ground black pepper, to taste 
  • pinch of ground nutmeg (optional) 

Spicy Peanut Sauce

This delectable, spicy sauce is always a phenomenal hit. Serve it over pasta, grains, salad greens, or steamed vegetables. It’s exceedingly flavorful, so a little goes a long way. 


1 – Place all the ingredients except the scallion in a blender, adding just enough broth or water to facilitate processing and create a fairly thick sauce. Process until very smooth and creamy, adding a small amount more liquid if necessary. Stir in the scallions. 

2 – Serve the sauce at room temperature, or transfer it to a storage container, and chill it in the refrigerator. It will keep for 3 to 5 days. 

The Cook's Secrets:

This sauce will thicken somewhat when refrigerated. If desired, thin it with a little more broth or water before using. 

Alternatively, the sauce may be blended by hand. Simply place the peanut butter in a medium mixing bowl, and gradually whisk in the liquid ingredients to create a smooth emulsion. Whisk in more broth or water, if necessary, and stir in the scallions.

Nutritional information

  • 1 cups
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  • ½ cup smooth peanut butter 
  • 2 Tablespoons soy sauce 
  • 1 to 2 Tablespoons fresh lemon juice or mild vinegar (such as brown rice vinegar or white wine vinegar) 
  • 1 Tablespoon sweetener of your choice 
  • 2 medium cloves garlic, pressed 
  • 1 teaspoon grated fresh ginger root, or ½ teaspoon ground ginger (optional) 
  • 1 Tablespoon Red Star® nutritional yeast 
  • ⅛ to ¼ teaspoon cayenne pepper, or to taste 
  • approx. cup vegetable broth or water, as needed 
  • 1 large scallion, thinly sliced 

No Cheese Scalloped Potatoes with Caramelized Onions and Chorizo


Preheat oven to 350 degrees F.

In preheated skillet, add olive oil, garlic, salt, and pepper. Sauté, stirring frequently, until just lightly golden brown. 

Add cornstarch and whisk to incorporate. Cook for 1 minute. 

Add almond milk a little at a time, whisking to incorporate. Whisk slowly to prevent clumps. 

Continue until all the almond milk has been added. Then add vegetable broth. Whisk to incorporate. 

Reduce heat to low. Let simmer to thicken, whisking frequently. Do not let burn on bottom. 

Turn off heat. Transfer sauce to blender and add nutmeg, and nutritional yeast. 

Blend on high until creamy and smooth. Taste and adjust seasonings as needed, adding more nutmeg, salt, pepper, or nutritional yeast to taste. Mixture should be very cheesy and a bit salty (this seasons the potatoes) 

Generously grease with oil or vegan butter, hotel pans or baking pans all the way up the sides.  

Layer half the sliced potatoes on bottom of pan and season with salt and pepper. Toss to coat.  

Cover with half of the onions and chorizo, spreading evenly. Lay flat and sprinkle on half the vegan parmesan. 

Add remaining potatoes, season with a bit more salt and pepper, and loosely toss. 

Pour sauce over the potatoes and add remaining vegan parmesan cheese, chorizo, and onions. Push down with your fingers to submerge everything. 

The sauce should just cover the potatoes. Remove any potatoes that are above the surface. 

Cover with foil and bake on middle rack of oven for 20 minutes. Then remove foil and bake for another 40-45 minutes (a total of 1 hour – 1 hour 5 minutes).  

Potatoes are done when knife inserted into the potatoes comes out without effort and the top is golden brown and bubbly. 

Remove from oven and let cool for 15 minutes before serving.  

As an optional garnish, top with fresh parsley and a dash of paprika for extra color.  

Nutritional information

  • 6 servings
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Olive Oil 1/4 Cup 

Garlic, Minced ¼ Cup  

Sea Salt 1/3 tsp 

Black Pepper 1/3 tsp 

Cornstarch 3+ 3/4 Tbs 

Unsweetened Plain Almond Milk ½ Qts + ¼ Cup 

No Salt Vegetable Broth 1 Cups 

Nutmeg, Ground ¼ tsp  

Red Star Nutritional Yeast, Flakes ½  Cup + ½ Tsp 

Vegan Parmesan Cheese, Grated 1/3 Cups 

Yukon Gold Potatoes, (very thin slice) 1.3 Lbs. 

White Onions, Sliced Caramelized 1.1 Lbs.  

Chorizo, Crumbled, Cooked 2/3 Lbs. (divided) 

Paprika Optional 

Fresh Parsley, Chopped Optional 

Vegetarian Caesar Salad

Legend has it that this renowned salad was created in 1924 by Italian chef Caesar Cardini who owned a restaurant in Tijuana, Mexico. Classically, the salad is tossed with a garlic vinaigrette dressing made with Worcestershire sauce, lemon juice, grated Parmesan cheese, croutons, a raw or coddled egg, and anchovies. This more healthful version tastes incredibly like the original-but contains no eggs, dairy products, or anchovies, and it’s simple to make using basic pantry staples.


Preheat the oven to 350°F. Spread the bread cubes in a single layer on a baking sheet and bake them until they are dry and lightly toasted, about 15 minutes. (The croutons will not reach their full crispness until they have cooled.) Set the croutons aside. 

To make the dressing, place the nutritional yeast flakes, tahini, mustard, and garlic in a medium mixing bowl, and stir them together to make a paste. Gradually add the lemon juice, soy sauce, and water, stirring vigorously with a wire whisk until the dressing is very smooth. 

To assemble the salad, place the lettuce leaves in a large mixing bowl. (The larger the better to facilitate tossing.) Pour the dressing over the lettuce and toss the salad until all the leaves are well coated. Add the croutons and toss the salad again, making sure that the dressing and croutons are well distributed. 

Scoop the salad equally onto four salad plates. Garnish each portion with ground black pepper, toasted nori flakes, and lemon wedges, if desired. Serve immediately. 

The Cook's Secrets:

Nori is a mild sea vegetable available in natural food stores. Toasting brings out nori’s sweet, delicate flavor. If you cannot find nori that is pre-toasted, you can easily toast it yourself over an open gas flame or in a dry skillet until it turns bright green. 

Nutritional information

  • 2 to 4 servings
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1½ cups French bread, sourdough bread, or whole grain bread, cubed (remove crusts, if desired) 


  • 3 Tablespoons Red Star® nutritional yeast 
  • 2 Tablespoons tahini 
  • 2 Tablespoons Dijon mustard 
  • 2 cloves garlic, pressed or very finely minced 
  • 3 Tablespoons fresh lemon juice 
  • 1 Tablespoon soy sauce 
  • cup water 
  • 6 to 8 cups (one medium head) torn romaine lettuce leaves 
  • ground black pepper (freshly ground, if possible), to taste 
  • toasted nori flakes or toasted and crumbled nori sheets, to taste (optional) 
  • fresh lemon wedges (optional) 

Extra Corny Corn Muffins


Preheat the oven to 350 °F. Coat a 12 cup muffin tin (or two 6 cup muffin tins) with nonstick cooking spray, and set it aside.

Place the tofu, juice concentrate, water, and oil in a blender or food processor fitted with a metal blade, and process into a smooth, creamy emulsion. Set aside.

Place the remaining ingredients except the corn in a large mixing bowl, and stir them together until they are well combined. Pour the blended mixture into the dry ingredients , and mix until the dry ingredients are evenly moistened. The batter will be very stiff. Stir in the corn kernels, and mix well.

Immediately spoon the batter equally into the prepared muffin cups. Use up all of the batter. The cups will be quite full. Bake for 20 to 25 minutes.

Gently loosen the muffins, and turn them on their sides in the muffin tin. Cover the muffins with a clean tea towel, and let them rest for 5 minutes. This will keep them fro,m developing a hard crust.

Transfer the muffins to a cooling rack, and serve them warm or at room temperature.

Nutritional information

  • 12 portions
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  • ½ pound reduced-fat regular tofu (firm), rinsed, patted dry, and crumbled 
  • ½ cup apple juice concentrate 
  • ½ cup water 
  • 2 Tablespoons corn oil or canola oil 
  • I cup whole wheat pastry flour 
  • cup yellow cornmeal 
  • 2 teaspoons Red Star® nutritional yeast 
  • 2 teaspoons non-aluminum baking powder (such as Rumford) 
  • I teaspoon baking soda 
  • ½ teaspoon salt 
  • I cup fresh corn kernels, I cup frozen corn kernels, thawed and drained, or I 8-ounce can whole kernel corn, drained 

Cheesy Kale Chips


Preheat oven to 300°. (Turn fan off if convection) 

Mix the olive oil, nutritional yeast, and salt until blended. 

Wash and dry the kale. Remove stems and break the leaves into pieces. 

Toss the kale into the seasoning mix until well coated. 

Bake at 300ᵒ for 7 minutes. Flip the kale over and bake for another 7 minutes, or until crispy.

Nutritional information

  • 6 portions
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Olive Oil, 5 Tbs 

Red Star Nutritional Yeast, Flakes 1/3 Cup 

Salt ¾ Tbs 

Kale, Fresh Baby, 1 Lbs.

Sundried Tomato Pesto Pasta


Bring salted water to a boil, add your pasta, and cook until al dente. Drain and hold hot. 

While the pasta is cooking, combine all pesto ingredients in a blender or food processor and blend until creamy smooth (add additional oil if needed). 

Note: (Taste pesto, some salt may be needed, depending on Vegan Cheese) 

For service, add finished pesto with pasta and mix well to combine. 

Serve with a sprinkle of fresh parsley or basil if desired. 

Nutritional information

6 portions

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Brown Rice Pasta (Fusilli)         2/3 Lbs. 

Sundried Tomato Pesto: 

Oil Packed Sun-Dried Tomatoes, Drained 1/2 Lbs. (drained weight) 

Olive Oil 2 Cups (more if needed) 

Basil Leaves, Fresh 3/4 Cups 

Hemp Seed, Shelled 1/2 Cups 

Red Star Nutritional Yeast, Flakes 1/2 Cups 

Onion Powder 1/2 Tbs 

Vegan Parmesan Cheese, Grated 1 + 1/2 oz 

Garlic, Minced 1/2 Tbs 

Black Pepper 1/3 tsp 

Maple Date Cheesecake with Strawberries


For 1 Cake: 


Add the macadamias, cashews and pitted dates to a food processor and process until a sticky dough has formed. 

Scoop out into a greased 8-inch springform pan and pat down until smooth. 

Place into the freezer to set. 

Maple Date Vegan Cheesecake with Strawberries cont.: 


In a food processor add the 2 cups of pre-soaked cashews along with the lemon juice, vanilla and maple syrup and blend until smooth. 

Pour this over the crust, smooth out with a spatula and return to the freezer. 

Allow this to set firmly (overnight) before you prepare your topping. 


Add the soaked cashews, fresh strawberries, lemon juice and 2 Tablespoons maple syrup to the blender and blend until smooth. Taste to check sweetness (the sweetness will depend on the sweetness of the strawberries), if needed add more maple syrup and blend again. 

Pour this over the cheesecake layer and return to the freezer to set solidly. 

When completely set, let it thaw for 30 minutes then decorate top with fresh sliced strawberries and serve. 

Nutritional information

1 cake 5 portions

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Raw Cashews 1/2 Cup 

Raw Macadamia Nuts 1/2 Cup 

Pitted Dates 1/2 Cup 


Raw Cashews, soaked 4 Hours and Drained 1 Cups 

Lemon Juice, Fresh 2 tbs 

Vanilla Extract 1 tsp 

Maple Syrup 1 tsp  

Red Star Nutritional Yeast, Flakes 1 tsp  


Raw Cashews, soaked 4 Hours and Drained 1/2 Cup 

Fresh Strawberries 3/4 Cup 

Lemon Juice, Fresh 1/2 Tbs 

Maple Syrup 1 1/2 Tbs 


Sliced strawberries as needed 

Buffalo Cauliflower Bites


Preheat oven to 400°F. 

Pour cauliflower into a large bowl. Toss with melted butter shaking to make sure cauliflower is coated on all sides. 

Add hot sauce. Toss and stir until all the cauliflower is coated. 

Add Nutritional Yeast and mix well. 

Transfer cauliflower to parchment lined sheet trays and bake for 10-15 minutes, until browned and crispy. Turn once halfway thru. 

Serve Immediately. 

Nutritional information

  • 6 portions
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Cauliflower Florets, Fresh or Thawed Frozen 0.8 Lbs. 

Butter, Unsalted, Melted ¾ cup 

Franks Regular Hot Sauce (not buffalo) 1 ½  Cup 

Red Star Nutritional Yeast, Flakes 0.3 Lbs.