education time for non-vegans: '
nooch' is a reference to nutritional yeast - known for helping us create imitation
cheeze sauces, or
i've even heard it used to refer to the sauce itself. i buy it in the bulk bins at whole foods, and find that a good $5 worth will last me at least a month or more, and i cook
a lot. some people don't like the taste, but i do, and like to add it to my veggies for a little amped up flavour.
- 10 oz cabblage/carrot mix
- 2 tablespoons water
- 1 tablespoon vegan butter (earth balance)
- 1 cup cooked peas (~1/2 can)
- tabasco or other hot sauce (optional)
for the
nooch sauce:
- 1 tablespoon vegan butter
- 1 tablespoon white miso
- 1 cup soy milk (unsweetened)
- 1/4 cup nutritional yeast
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 1 teaspoon turmeric
- heavy dash of black pepper
mix all
nooch sauce ingredients in a jar and shake to mix. i save pickle or salsa jars just for this purpose. small mason jars would work just as well.
saute cabbage in large non-stick skillet with 2 tablespoons water on high. in 3-5 minutes, the cabbage should start to show some translucency, but still have a crunchy texture. add in the butter, and peas. about 30 seconds later, pour in
nooch sauce. continue cooking on medium-high for about 4-5 minutes and remove from heat. it shouldn't be too
liquidy - if it is, keep cooking. the cabbage and peas should be nicely coated, but not swimming. top with hot sauce if so desired.
this makes a nice side dish for about 3 people.
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