What do you do when you want to make vegan pizza at home, but you don’t want all the calories that come with store bought (or homemade) pizza dough?
You get a nice hunk of bread from the bakery, making sure to read the ingredients that most store bakeries list to look for non-vegan ingredients such as milk powder or cheese powder. I recommend ciabatta bread or some kind of wide-ish roll that will hold enough vegan pizza toppings to satisfy your appetite.
There is no secret to this recipe, it’s vegan pizza only it’s served on bread. So gather your favorite vegan pizza toppings and cook them, or not, depending on how you like it and pop it in the oven for 5 to 10 minutes.
Over the years, even before I became vegan, I have had a love-hate relationship with frozen pizza. Simply put, it’s kind of gross. Sure it’ll do in a pinch if you just need sustenance but honestly I’d rather have anything else like a cold sandwich, or a few sticks of celery. Anything.
As a vegan this continues to be true. Whenever a new vegan pizza hits the frozen food aisles, I try it out, hoping for the best. But the dough is never quite right and the toppings almost always leave a lot to be desired. The vegan cheese is….weird and nothing about it makes it worth the calories.
I gotta tell you guys that I wasn’t jazzed about trying today’s pizza even though I really like the Naturli brand. But I grabbed a box anyway and crossed my fingers.
This Naturli Mexicana pizza has bell peppers, vegan mince and a cheese that was actually pretty tasty. I added salt, black pepper, dried oregano and garlic on top because vegan pizza, frozen pizza in general always lacks flavor to me.
Served with hot sauce on the side, of course.
I really enjoyed everything about this pizza. The dough tasted like the kind that’s cooked in those pizza ovens under a fire, minus the burnt taste. The toppings were flavorful and the cheese was tasty. It wasn’t gooey or anything but it was delicious.
Let’s just say that I liked it enough that I’ve been looking for it since and guess what? I can’t find it anywhere so I guess I’ll be ordering it online.
Do you have a favorite vegan pizza brand? Drop names and links in the comments section!
Check out some of my other vegan pizza recipes below!
I don’t usually post on Fridays anymore because everyone is so busy planning for the weekend there isn’t much interaction but I just couldn’t resist with this easy vegan pizza recipe.
It doesn’t require a whole big thing, in fact that only difference is that I replaced pizza dough with bread.
Mostly because pizza dough is super high in calories and honestly, as good as pizza is, it’s just not worth it. But if you love pizza and want to enjoy it without an 800+ calorie meal, try out the different options at your local bakery, or if you’re like me bakeries.
Enjoy my Friday Night Vegan Pesto Pizza Brot!
This particular vegan recipe included: vegan mince, homemade pesto, bell peppers, onions, shallots & vegan mozzarella shreds.
For today’s recipe I’m going to get back to one of my favorite vegan recipes. Salads.
I don’t know about you but everyone in my life who isn’t vegan–which is most of the people in my life–loves to make jokes about salad being the only thing my husband and I eat. They think they’re hilarious but any good vegan knows just how delicious a properly made vegan salad can be. I’m not talking about a few tomato wedges or three slices of cucumber with some heavy creamy salad dressing.
If you’re interested in some delicious vegan salad recipes that are a meal on their own, check out these recipes:
The good news is that my book is off to the editor! The not-so-good news is that means there are still about a thousand different things that I need to do to prepare for book launch.
But I still have to eat which means another vegan sandwich recipe…of sorts.
Did anyone else love a good tuna salad sandwich as a kid? My favorite was made with Miracle Whip, celery, mustard and diced pimento. It was simple and went really great with crackers. But recently I was in the mood for a proper grown up vegan tuna sandwich but with a twist.
If you’ve been around a while you know that I love pesto of all varieties and I will put it on absolutely anything from Vegan Eggs to Tabbouleh Salad and yes, my favorite Pizza Brot recipes! If you love vegan pesto as much as I do, click hereto get started on pesto basics.
But the truth is that I love tapenade just as much, I mean what’s not to love about an olive centric dish? But it can get salty and I’m searching for more ways to add tapenade to dishes without making it salty AF.
You ever have one of those weird thoughts about something you want to eat but the weirdness of it prevents you from having it? Something that sounds like it probably won’t take very good but you can’t get it out of your head?
For me that dish recently was pesto eggs.
Anyway I let the thought sit with me for a good week or so, ignoring it because I was sure it would end up gross and who wants to waste calories on a gross vegan meal? Not me.
But then I was at Lidl and there was a ton of fresh basil, and I don’t know about you but I am not one of those women who can walk past fresh basil without grabbing at least four packages.
I love having pesto on hand because it goes with so many different things. You can use it on sandwiches, salad dressing, pizza, subs, pasta or a bread topper. You can even use it as a sauce! There are so many options and when it’s fresh and green and garlicky it’s just mouthwateringly delicious.
So, let’s talk about this weird pesto eggs dish that I couldn’t shake free.
I know that not everyone has the luxury of working from home, which means you can’t take your time in the kitchen to whip up healthy and delicious vegan meals at your leisure. Many of you have to commute and work in an office or warehouse or studio somewhere and you’d just really like to get something healthy and delicious, with the caveat that it’s also fast.
Believe me, I know and this is where a little bit of prep time in the kitchen can go a long way. A really long way.
Today’s quick and easy vegan lunch ideas make great vegan sandwiches, salad dressings and even pasta, so let’s not waste anymore time, yeah?
Easy vegan lunch ideas for me, usually start and end with sandwiches because they are delicious and you can literally put just about anything between two slices of bread and call it a sandwich.
The question in our home when it comes to sandwiches is usually, open faced or closed? Why? Simple, open-faced sandwiches give you more yummy sandwich filling while closed-face can satisfy any carb craving.
I used to be a sandwich snob. The kind of snob who thought that open-faced sandwiches were an abomination. A way to eat a sandwich without actually enjoying it. I don’t know, there’s just something about biting into two pieces of bread filled with goodness and hoping like hell that the insides don’t fall down your shirt.
Ah, good times.
I still contend that closed sandwiches are superior, but I am doing my best to become a better human, to expand my horizons, and to learn to love open-faced sandwiches. Progress, as they say, comes in teeny tiny baby steps.
Do you love spinach & artichoke dip? You know filled with vegan mayo or veggiegurt, with red bell peppers, tons of spinach and artichokes and garlic, topped with cheese? Well this is one of my favorite dishes to recreate into pasta dishes, dips, stuffed mushrooms, pizza and pretty much anything that can be spinach and artichoke-d.
If you do, this vegan sandwich recipe is right up your alley. It gives you all the goodness that you get from the dip, only now it’s a hearty and satisfying meal perfect for any weather, the pickiest eater or just for your beautiful self.
I’ve made no secret on this blog about my attempt to eat healthier. I started a vegan lifestyle in May 2017 and since then I’ve lost more than 45kg, I have increased my muscle mass and have almost no jiggly skin remaining. Yay me.
But I’m not telling you this just to brag or clap myself on the back, I’m telling you because I have worked really hard to maintain a healthy diet at all times without going overboard. But, a person with more than 45 kilograms to lose has a clear love and/or addiction to food, right?
But that doesn’t mean that I don’t enjoy a little bit of junk every once in a while. And whenever there are new vegan products that hit the market, I try them out to see if they’re worth breaking the calorie bank. Newsflash: They usually aren’t.
But let’s dig in and see, shall we?
Before I get into my vegan junk food haul, let me tell you a little bit about the healthy things I do to keep the weight off and stay healthy & fit.
Whenever I think of tetrazzini, instantly I’m propelled back to the 90’s when my former step mother would make this dish with leftover dry chicken (or turkey if it was just after Thanksgiving) and mushrooms and some cream-type style. It wasn’t my favorite dish back then, other than the fact, you know, that pasta is delicious.
In fact, I’d argue that pasta is a lot like pizza. Even cold and a day old, it’s pretty damn good.
So why on earth did I request mushroom tetrazzini when it was my night to choose what we would have for dinner?
But here we are, or rather, there we were.
Just so we’re clear, this is a bastardized version of whatever ‘traditional’ tetrazzini is supposed to be, but it’s close enough in my opinion that I’m called it a vegan mushroom tetrazzini, whether you like it or not.
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