I love parmesan cheese and this is one of the foods that I really miss since I stopped eating dairy. Luckily I found an alternative to cheese which is called nutritional yeast. Nutritional yeast is enriched with Vitamin B12 and gives food a nice cheesy flavour. I use it to make cheesy sauces, pesto or mix it into vegetable bolognese.
To make aubergine sticks nice and crunchy I use almond meal mixed with nutrition yeast. The chips are delicious to eat hot or cold, especially when dipped into my smoked paprika hummus.
Makes: 1 portion
Preparation time: 35 minutes
- 2 medium aubergine
- 2 tbsp almond meal
- 1 tbsp nutritional yeast
- 1 tbsp tamari soya sauce
- freshly grind black pepper
- Pre-heat the oven to 180 degrees celsius and line a baking tray with parchment paper.
- In a mixing bowl mix the nutritional yeast with the almond meal.
- Cut the aubergine into chips and coat with tamari sauce, roll them in the nutritional yeast mixture until well coated.
- Transfer the coated chips to the lined baking tray making sure that the chips are not overlapping.
- Bake for about 30 minutes or until golden and crispy.
- Serve immediately or store in airtight container in the fridge.