Mine probably isn’t that secret these days, but almost every sauce I add nutritional yeast to. Curry, chilli, bolognese, it just makes them all better.
Mine probably isn’t that secret these days, but almost every sauce I add nutritional yeast to. Curry, chilli, bolognese, it just makes them all better.
What’s the most left field dish you add it to? Funnily enough, cinnamon in chilli was what I had in mind when I made this post!
Taco/nacho meat is the one that comes to mind. I use it in other things as well but my mind has very helpfully gone blank…