Vegan "Cheesy" Pumpkin Seeds

Vegan "Cheesy" Pumpkin Seeds

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From: EatingWell Magazine, October 2019

Nutritional yeast gives roasted pumpkin seeds a cheesy flavor without any dairy.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons nutritional yeast
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • 2 cups fresh pumpkin seeds (see Tip)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 300°F.
  2. Combine oil, nutritional yeast, onion powder and salt in a medium bowl. Add pumpkin seeds and toss to coat. Spread evenly on a rimmed baking sheet.
  3. Bake the seeds, stirring occasionally, until dry and toasted, 40 minutes to 1 hour.
  • Tip: Whether you're carving jack-o'-lanterns or prepping a pie pumpkin, save the seeds for these tasty treats. Squash seeds work too! (Try butternut, kabocha or spaghetti squash seeds.) To get the seeds recipe-ready: Place them in a bowl of warm water (the seeds float to the top, making them easier to separate from the threads) and remove any flesh that's sticking to them. Drain and pat with a towel to dry well.
  • To make ahead: Store in an airtight container for up to 3 days.

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 215 calories; 18 g fat(4 g sat); 3 g fiber; 4 g carbohydrates; 9 g protein; 0 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 100 IU vitamin A; 0 mg vitamin C; 1 mg calcium; 3 mg iron; 151 mg sodium; 16 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 4½ fat

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