Vegan Cheesy Popcorn Recipes

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CHEEZY POPCORN(VEGAN)



Cheezy Popcorn(Vegan) image

This is a low fat snack and is wonderfully delicious. Serve it at parties or when watching your favorite movies. Adapted from The Ultimate Uncheese Cookbook by Jo Stepaniak. Cook time is estimated time to pop popcorn.

Provided by Sharon123

Categories     Lunch/Snacks

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

4 cups air popped popcorn
olive oil flavored cooking spray
1/3 cup nutritional yeast
1/2-1 teaspoon chili powder (or curry powder)
1/2 teaspoon salt (to taste)
1/2 teaspoon garlic powder
1/4 teaspoon onion powder

Steps:

  • Place warm popcorn in a large bowl and mist it with olive oil. Toss gently and mist again. Repeat until all kernels are lightly coated with oil.
  • Combine remaining ingredients in a zippered plastic bag. Seal bag and shake until well mixed.
  • Drop in popcorn, a little at a time, seal bag, and shake and turn bag to coat.
  • Continue to add a little amount of popcorn to the bag until all kernels are well coated.
  • Store zippered bag. Shake gently again before serving.

Nutrition Facts : Calories 40.4, Fat 0.6, SaturatedFat 0.1, Sodium 151.4, Carbohydrate 6.4, Fiber 2.3, Sugar 0.1, Protein 3.6

VEGAN 'CHEESY' POPCORN



Vegan 'Cheesy' Popcorn image

Using more oil than popcorn kernels - a technique developed by Jessica Koslow, the chef and owner of Sqirl in Los Angeles - gives you an ultracrunchy popcorn with rich flavor. Ms. Koslow prefers grapeseed oil for its high smoke point and clean taste. But to mix things up, you can combine grapeseed oil with a more flavorful oil such as virgin coconut, olive oil, butter, duck fat, or bacon grease. Use 1/4 cup of each. After popping, you can toss the kernels with just salt (they won't need any more fat by way of butter) or a flavorful spice mix. Here, they're tossed with nutritional yeast, which gives them a Parmesan-like umami flavor, along with a little rosemary or kelp powder for depth.

Provided by Melissa Clark

Categories     snack, finger foods

Time 20m

Yield About 12 cups

Number Of Ingredients 7

1/2 cup grapeseed or other neutral oil with a high smoke point (such as corn, canola, or sunflower)
1/3 cup popcorn kernels
1/2 teaspoon fine sea salt
1/4 cup nutritional yeast
1/2 teaspoon black pepper
1/4 teaspoon dried rosemary or powdered kelp seaweed, crushed to a powder
Pinch of red-pepper flakes (optional)

Steps:

  • In a large Dutch oven or heavy-bottomed pot set over medium-high heat, heat oil and 3 popcorn kernels. When kernels pop, add remaining kernels, lower heat to medium-low, and cover almost all the way with a lid, leaving a tiny crack open for steam to escape (face the crack away from where you are standing).
  • Cook, shaking occasionally, until popping stops.
  • Transfer popcorn to a bowl, and immediately toss with salt, nutritional yeast, black pepper, dried rosemary and red-pepper flakes. For maximum crunch, let popcorn settle for 5 to 7 minutes before eating.

Nutrition Facts : @context http, Calories 216, UnsaturatedFat 17 grams, Carbohydrate 8 grams, Fat 19 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 83 milligrams, Sugar 1 gram, TransFat 0 grams

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