My fiancé doesn’t cook for us very often, but when he does, it’s certainly a treat. Over the years, he’s mastered the art of vegan stove-popped popcorn. Every now and then we blow off having a “normal” dinner and curl up on the couch with a big bowl of popcorn and two glasses of red wine (Olivia Pope, anyone?).
This recipe is a healthy alternative to your typical microwave popcorn, which usually contains dairy and partially hydrogenated vegetable oils–and who knows what else. Made with unrefined, extra-virgin coconut oil and nutritional yeast (a.k.a. instant vegan “cheese”), this popcorn will be kinder to your digestive system!
Vegan Cheesy Garlic Stove Popped Popcorn
2-3 tbl. unrefined coconut oil
Organic, Non-GMO white or yellow popcorn–the amount will depend on the size of your pot (see directions below).
a few splashes of olive oil
1 tsp. high-quality sea salt
1 tbl. (or more) nutritional yeast
1 tsp. garlic powder
1 tsp. paprika
1. In a large pot, heat coconut oil at medium-high. Place three kernels in the oil and cover pot.
2. When you hear the three kernels pop, your oil is hot enough. Add 1 layer of kernels to the hot oil. You don’t want too many kernels sitting on top of one another–this will lead to uneven popping and duds.
3. Once you’ve added your layer of kernels, cover the pot and gently shake the pot to ensure each kernel is completely covered in oil.
4. Leave the covered pot on the stove top. Let the kernels pop until the popping slows to about one pop per second. Also, keep your nose alert in case kernels begin to burn. Remove pot from heat.
5. Toss popcorn in olive oil; then toss in salt, spices, and yeast. Serve into bowls and pull up Netflix.
Photos: Mary Hood