World Vegan Month Recipe 4: Savoury Crispy Pasta Topping

To continue my World Vegan Month series of recipes, here is a crispy pasta topping made from scratch. I devised this as an alternative to Parmesan, since a vegetarian parmesan-style cheese is very difficult to find here. After reading the ingredients on a bought “alternative”, I decided to try making my own. You will need nutritional yeast flakes, which taste slightly cheesy and are an excellent source of protein and B vitamins – sometimes they are even fortified with vitamin B12. (Also low in sodium and gluten-free.)

This is much healthier than a cheese topping, it’s vegan and it’s crispy too!

Crispy Pasta Topping


Chop 1 slice wholemeal bread and 30g (1/4 cup) walnuts in a mixer/blender until you have fine breadcrumbs. Spread out on a small baking tray and put under the grill for a couple of minutes, stirring now and then. You have to stand and watch it as it can burn very quickly. Leave to cool a few minutes.

Now stir in 2 tbsps nutritional yeast flakes, salt, black pepper and 1/2 tsp garlic powder.

Sprinkle over pasta dishes or gratins as an alternative to cheese. 🙂


(Note: It will keep in an airtight container for several days.) 🙂

Tip: This is great on my Garlic Spaghetti and Tofu Bites I posted last week. 😉

That rounds up November as Vegan Month. I will, no doubt, be bringing you more vegan recipes in the future, but if you missed the other vegan recipes I posted to celebrate, here are the links:

Garlic Spaghetti and Tofu Bites

Golden Vanilla Cupcakes with Cinnamon Crunch

Tofu Wraps