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heatherstover
Jul 27th, 2009, 06:15 PM
I recently found a lasagna recipe online (http://www.organicfoodcorner.com/res...gna-recipe.php (http://www.organicfoodcorner.com/resources/vegan-lasagna-recipe.php)) and I have a question about one of the ingredients...

One of the ingredients for the cheese sauce is nutritional yeast flakes. That's not the problem. I know what that is.

The problem comes up in the ricotta recipe. One of the ingredients listed is yeast flakes.

My question is this: Is it just implied that the "yeast flakes" listed here are also the cheese-like nutritional yeast flakes or should I use plain yeast?

harpy
Jul 28th, 2009, 07:26 PM
Hello. I'm sure it would be fine to use nutritional yeast flakes for both bits. People tend to use them to achieve a cheese-like flavour in vegan dishes and I expect you would want that for ricotta too :)

*live*&*let*live
Jul 30th, 2009, 02:18 AM
That looks interesting may try that but change the tofu for TVP as I am not convinced I like it...:dizzy:
I would do the same for both as Harpy said. We can't use Ricotta so we would have to. Let us know how it turns out! :D

*live*&*let*live
Aug 1st, 2009, 01:39 AM
BTW I think that 90mins on 375 is a tad too long IMO! I reckon 45 mins is fine. Just a suggestion. :smile:

Roxy
Aug 6th, 2009, 07:21 AM
Has anyone tried and tested this recipe?