Cheezy Quinoa

1. Grind 2 tablespoons of VITAM nutritional yeast flakes with 1 tablespoon of cashews, ½ teaspoon of salt, and a pinch of pepper and nutmeg to create a vegan Parmesan alternative.

2. Wash 150g of quinoa in a sieve. Bring 280ml of water to a boil, dissolve 1 level teaspoon of vegetable broth in it, add quinoa, and let it simmer in a covered pot for 10 minutes over low heat. Turn off the stove and let the quinoa swell for another 10 minutes, then fluff the grains with a fork.

3. Cut the florets of 500g of broccoli into bite-sized pieces, halve the stem lengthwise, and then slice it finely. Heat 2 tablespoons of oil in a pan, briefly sauté 1 finely chopped onion and 1 garlic clove in it. Add all the broccoli and stir-fry for 2-3 minutes. Stir in 3 tablespoons of soy sauce, 2 tablespoons of maple syrup, and a good pinch of pepper, and cook until it reaches the desired crispness, adding a little water if needed.

4. Squeeze the juice of ½ a lemon and fold in vegan Parmesan substitute (as mentioned above) into the broccoli, then serve it on top of the quinoa.