Yum Hey What's for Dinner Mom?: Just Another Meatless Monday #72 Roasted Veggies with Nutritional Yeast


Just Another Meatless Monday #72 Roasted Veggies with Nutritional Yeast

Hey What's For Dinner

Have you ever tried nutritional yeast? Ohh you should, it adds a kick of Vitamin B6, it's a complete protein and it tastes great. Umami, the 5th taste, at it's best. Some people even think it tastes like cheese and use it as a cheese supplement. We use it a lot on popcorn as a topping, my kids love it that way, so do I. I decided today to play with it a bit and branch out from popcorn, daring, I know. So I roasted some veggies on a dreary rainy Sunday, chopped them up and tossed them with nutritional yeast and served them over polenta. Delicious and healthy and not too spendy, TRIFECTA.

Roasted Vegetables with Nutritional Yeast
oven 400˚
1 head of cabbage
1 pound brussels sprouts
2 TBSP oil
1 TBSP salt
dash of pepper
2 TBSP nutritional yeast

preheat the oven to 400˚
clean the cabbage and the brussels sprouts
cut the head of cabbage into 1/8s
put in a low rimmed baking dish
drizzle with oil
sprinkle with the salt and a dash of pepper
roast in a 400˚ oven for 45 minutes or so, don't let them burn but you do want them cooked through with a bits of brown on them
while the veggies are roasting make the polenta, recipe below
remove from the oven and coarsely chop with kitchen scissors into a salad bowl
sprinkle on the nutritional yeast and toss to coat
add more more salt if needed, it brings out the flavor of the nutritional yeast
serve over a healthy mound of polenta, recipe below


4 cups water
1 1/2 cups of polenta/medium grain cornmeal
salt and pepper to taste

In a large sauce pan bring water to a boil
reduce heat to medium/low and slowly whisk in the cornmeal
cook stirring occasionally over medium/low for 15-20 minutes adding water as need to maintain a creamy consistency
if you are in a hurry it will be ready to go after 10 minutes but it seems to taste better after a longer cook
you can also keep slowly adding water and cook it longer if you want
it is very flexible

Of course this is a basic polenta recipe, so if you want to use it for other dishes go ahead. I love to make this ahead and cool it in loaf pans for quick meals. Slice it, fry it and top it with a pasta sauce or fresh eggs or a braised greens, perfect for dinner in a hurry.

Peace and Love--


  1. Sounds yummy! Where do you get the nutritional yeast?

  2. Yuuum, this looks amazing. I'll have to try this. I still have nutritional yeast around from when I used to eat popcorn for dinner most days...

  3. Hi Laura,
    What a great dish! I am sharing my Summer Squash Quiche today. Thanks for hosting and have a wonderful week!
    Miz Helen

  4. The Mr. won't get anywhere near brussels sprouts. I tried once but it didn't take. I think I might have to try again.

  5. We love brussel sprouts, but I never thought about roasting cabbage - it sounds delicious! I like the idea of the polenta with it too. Thank you for sharing another yummy recipe, and for hosting :)


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