Vegan Parmesan & Herb Popcorn
PIN IT!Craving popcorn without the dairy? Enjoy a big bowl of this popped vegan parmesan & herb popcorn!
I know, parmesan isn’t vegan. Duh. I’m not stupid. But it’s just too ridiculous to type Vegan GO VEGGIE PARMESAN ALTERNATIVE Rosemary popcorn. I’m also sure no one would click on it and this post would disappear into shameful obscurity faster than Dina Lohan.
I’ve had a bag of Bob’s Red Mill popping kernels (I feel fancy and old-fashioned saying that) in my pantry for, oh, 3 months. In fact, they even moved from our old house to our temporary apartment and made it through a fire. Sadly, it wasn’t until last week that I decided to use them. Poor little guys were stuck in the back of the pantry, next to the panko bread crumbs and half used packages of spaghetti. They really only saw the light of day because I was watching a ridiculous scary movie, needed popcorn and was not going to drive all the way to the store.
Fast forward an hour later and I’m face first into my bowl of vegan popcorn, eating it like a pig eats from a trough. It wasn’t pretty. Luckily, El was out and didn’t have to witness my shameful popcorn binge. Nobody should see that. I’m pretty sure even my dog was looking away in pure disgust. My dog, the one who licks his..ya know, was judging me.
And you know what? I don’t care! This amazingly light, super easy and oh-so-cheesy snack deserves to be enjoyed, even if that means you need to shower after you eat it.
Or you could just be a human being for 5 minutes and eat it normally, a few handfuls at a time. That works too.
Vegan Parmesan & Herb Popcorn
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Serves about 4. Inspired by Two Peas & Their Pod.
Prep time: 10 minutes
Cook time: About 7 minutes
Ingredients:
- 3 tablespoons olive oil
- 1/3 cup unpopped popcorn kernels
- 1/3 cup Go Veggie Parmesan flavored topping
- 1/2 teaspoon minced rosemary
- 1/2 teaspoon minced tarragon
- 1/2 teaspoon chopped parsley
- Salt and pepper to taste
Directions:
- Place the olive oil in a deep (at least 3 quarts) saucepan. To test the heat, add some kernels. If they pop, it’s warm enough.
- Add the rest of the kernels into the pan in an even layer. Cover with a lid, remove from heat and then wait about 30 seconds. Return the pan to the stove and shake gently. The popcorn will start vigorously popping. To keep the popcorn crisp, leave the lid slightly ajar.
- Once the popping starts to stop, remove from heat and pour into a bowl. Immediately top with grated cheese (start with1/3 cup and add more if you want to), rosemary and tarragon.
Nutritional information per serving (about 2 cups):
Calories: 203
Fat: 13.5 grams
Carbohydrates: 10.75 grams
Fiber: >1 gram
Protein: 1.75 grams
Weight Watchers Points: 5
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iPinRecipes Team