Eosinophilic Esophagitis Friendly Vegan Garlic Parmesan Popcorn
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Learn more →Ingredients
4 servings
- ½ cup popcorn kernels
- 2 tbsp neutral oil (such as avocado or canola oil)
For the garlic oil
- 3 tbsp olive oil
- 3 cloves garlic, minced
For the seasoning
- ¼ cup nutritional yeast
- ½ tsp garlic powder
- ½ tsp fine salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Combine the nutritional yeast, garlic powder, salt, black pepper, and red pepper flakes (if using) in a small bowl and set aside.
- 2
Heat the neutral oil in a large pot over medium-high heat. Add 3 popcorn kernels, cover, and wait until all 3 have popped — this signals the oil is hot enough. Add the remaining kernels in a single layer, cover, and cook, shaking the pot every 15–20 seconds, until the popping slows to about 2 seconds between pops. Remove from heat immediately and transfer the popcorn to a large bowl.
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