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Walnut Crumb Topping

This recipe was inspired by one in World Vegan Feast by Bryanna Clark Grogan for a parmesan cheese substitute.

Use as a savory topping for casseroles or to replace parmesan cheese on pasta. We used it on Vegetable Stuffed Winter Squash, and Twice Baked Sweet Potatoes.

Total prep & cook time: 10 minutes

8 Servings

Nutrition Data, 16g Serving: 69 cal, 42 cal from fat, 5g fat, 4g carb, 3g protein, 1g fiber, 88mg sodium, 1g sugars, low cholesterol, good source Vit B6, B12, Folate, Thiamin, Riboflavin, Niacin, Manganese. Gluten Free. Estimated glycemic load 1

Ingredients:

1/2 cup chopped walnuts
1/2 cup dry bread crumbs
2 Tbsp nutritional yeast
1 Tbsp white or mellow miso
1 tsp lemon juice

Directions:

Whiz for 15 - 30 seconds in a food processor until the mixture is crumbly
Store in a glass container in the fridge

Cooking Tips:

This crumb topping browns quickly. When using it for a baked casserole or other baked dish, cover loosely with foil until the last 10 minutes of baking.

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