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!
*Chicago Style Deep Dish Pizza
*Friday Night Vegan Pesto Pizza Brot
*Easy Vegan Pizza Bread
*Vegan Meatball Pizza
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.
Continue reading “Quick & Easy Vegan Meals ~ Pesto Vegan Eggs”
I already know what you’re thinking because I was thinking the same thing. “Isn’t SPAM already vegan?”
Despite the fact that it looks like something run through a blender, that luncheon meat product as well as all the others contain animal parts. Still, when I saw this can of vegan weirdness beside the vegan tuna, I frowned. I mean regular luncheon meat is pretty gross and I thought so even when I had no choice but to eat it as a kid, yet I knew that I had to give it a try.
So I decided to try it. Okay, the truth is that my hubs loved this stuff when he first left Romania and ate it often and he put it in the cart–2 cans of it, in fact–and so I figured I’d have to share at least one recipe with you.
So…here we go.
I decided on something simple. My first option was burgers because I used to do that as a kid because there was so much fat on that luncheon meat that it crisped up nicely so you could slather it with ketchup and mustard and pretend it was a much better burger.
But there was a problem; this vegan luncheon meat wasn’t quite as malleable as it’s more famous non-vegan cousin. It was next to impossible to mash up with a fork so I knew that wasn’t going to work. Instead I had to grab a knife and chop it up and that’s when it hit me, Vegan Corned Beef Hash.
Of course this wasn’t even vegan corned beef but it was close enough and I paired it with vegan mashed potatoes and peas to give it that old school Americana recipe appeal.
Continue reading “New Vegan Food Find! – Vegan “Luncheon Meat” AKA Vegan Spam”
Who remembers being a kid and constantly craving fish sticks?
Not me and that is the honest truth. I barely tolerated them even back then and not because I was some budding little gourmand, but because they were always…off. The breading would be super crispy but bland and the fish parts in the middle were always dry. So dry that you couldn’t eat them without drowning them in ketchup or tartar sauce.
I do not have fond memories of eating fish sticks as a kid.
So why, you might ask, would I dare bother to test out vegan fish sticks the moment they hit the shelves in my local grocery store? Honestly? I guess maybe I am a glutton for punishment or maybe I just love to see if the vegan version can make me love something I previously tolerated.
Or maybe I’m just crazy. Who knows?
The point is that the same brand that makes a delicious vegan canned tuna, has some out with breaded fish, white fish and now fish sticks and I decided it was worth the price of admission to give it a shot. The real question is, was it worth the calories on my backside?
Keep reading to find out!
Continue reading “New Vegan Food Product ~ Vegan Fish Sticks”
When pumpkin season rolls around, I love to grab all different types and experiment with them especially in the form of desserts. Don’t get me wrong, I love a good pumpkin bisque but finding new ways to incorporate pumpkins into different desserts–and watching my non-vegan friends and family to totally fall in love with them–is such a treat!
Today’s pumpkin is just a regular small orange pumpkin known as the Cinderella pumpkin. It is small and bright orange with a noticeable stem and a sweet flavor. This type of pumpkin works well in pie and cake recipes. I always grab whatever I can find and hope for the best. So far I haven’t found a pumpkin that doesn’t translate well into both sweet and savory vegan recipes.
But today, we’re talking CAKE. I used one of my old banana bread recipes and added a bit more vegan plant milk to give it a more cake-like consistency. If you have a better pumpkin cake recipe I would love to see it!
Now…onto the Vegan Pumpkin Banana Cake Recipe.
Continue reading “Delicious Vegan Desserts ~ Vegan Pumpkin Banana Cake”
Don’t you just love a good one pot vegan meal? Not only do you get to minimize the amount of dishes used while cooking, but you usually don’t have to stand over the stove and stir and wait.
And stir and wait.
Today’s vegan recipe is a riff on a recipe that my mother-in-law makes that I love. The major difference is that I’ve significantly reduced the amount of oil in this dish and added more waste free broth instead. And there’s no meat or meat alternative served on the side.
This vegan recipe works as a lazy weekend meal or one of those empty the refrigerator meals when it’s almost time to go shopping…but not quite yet. It’s quick and easy, and your kitchen equipment will do most of the heavy lifting here.
I will warn you, this dish isn’t pretty or fancy and it is nowhere close to gourmet. But it is tasty and vegan and easy, and I hope you like it.
Continue reading “Easy Vegan One Pot Meals ~ Oven Roasted Veggies”
Soup season is upon us!
What does that mean, exactly? It means we have the best of what fall vegan recipes have to offer from herbs and spices, to locally grown ingredients that make your fall vegan soups the best they can be.
When it comes to making seasonal vegan stews, I love knowing that my big supermarkets and even the local farmer’s markets will have fresh thyme, rosemary and oregano to add to my favorite autumn recipes. Toss in a few seasonal vegetables and you have everything you need for the perfect hearty vegan stew.
When it comes to buying vegan soup recipes in the fall, I like to pick up what I can find. Whether that is corn or zucchini, eggplant, celery or cabbage, whatever I can find locally and at a reasonable price is a top candidate for my favorite vegan soup recipes.
Today I decided to shoot for a hearty white bean vegan stew which is perfect for any level of vegan home cook because all you need is a few vegetables, some herbs and spices and you’re ready to feed your family or a big crowd for football Sunday!
Let’s dive into this quick and easy vegan fall stew recipe that is guaranteed to satisfy a hungry crowd.
Continue reading “Hearty White Bean & Veggie Vegan Stew”
Hello folks out there in vegan recipe land! How are you?
Today I’m doing a combo post featuring a new vegan food product find and a recipe with said food. Usually my new products are vegan snacks or random vegan ingredients, but today we’ve got the best of both worlds.
As you might recall, I’ve used the vegan brand Unfished a few times here and there, in my Vegan Tuna Orecchiette with Lemon & Capers recipe or my Mediterranean Vegan Tuna & Potato Cakes w/ Oven Roasted Asparagus. You can find more tuna recipes here on the blog. So, imagine my surprise when I’m pushing my cart through my local Kaufland and I spot a refrigerated shelf featuring non-canned Unfished vegan products. If ever given the choice between vegan fish filets and vegan fish fingers/sticks, I will never choose vegan fish sticks.
So what’s a vegan girl to do when she’s got a package of vegan fish steaks and no idea what to do with them?
I decided to do something off the beaten path but it turned out super delicious and healthy-ish, so let’s see what we can do with vegan fish filets!
What is your favorite vegan fish alternative?
Continue reading “New Vegan Product + Vegan Fish Filets & Noodle Salad Recipe”
Happy November, my fellow vegans! If you’re inside the United States then you know that sweet potato pie season has officially begun! If you are outside of the U.S. then it’s just regular ol’ autumn for you, which means tons of sweet potatoes and pumpkin and even butternut squash recipes.
The good news is that you can use many of these interchangeably. For example if you have pumpkin or squash in your vegetable box right now, you can use it in place of sweet potato in today’s vegan recipe.
The great news? This vegan sweet potato pie recipe tastes just like the ones grandma makes except it doesn’t require you to:
*Spend all day making a complicated and veganized pie crust
*Manually mixing up pie ingredients until they reach the perfect consistency
And best of all? It turns out perfectly every single time.
Every. Single. Time.
SO let’s stop talking about this mouthwatering vegan sweet potato pie and start making it, yeah?
Continue reading “Quick & Easy Vegan Sweet Potato Pie Recipe”
It’s that time of year again when every home cook, recipe blogger and pretty much everyone else you know is touting their favorite soup recipe. Right?
If you’re sick of it, I’m sorry, because I am now that cook, that blogger and even that friend. It’s soup season y’all and you know that means I have another vegan soup recipe for you today.
Because soup is good for your body and your mind. The right soup (ahem, a vegan soup) is packed with colorful vegetables that are rich in necessary vitamins and minerals. Deficient on a particular nutrients? Add a handful of a particular vegetable to the pot. And you don’t have to get fancy about it, start with your basics: onion, garlic and celery. Build from there.
This recipe came about because I had a couple handfuls of turnip greens, three small turnips and I really wanted a hot bowl of soup. So instead of making regular turnip greens, (check out my other greens recipes here, here and here), I decided to drop them into a soup. With noodles, because of course with noodles.
So, let’s gather our kitchen tools, our vegetables and make some vegan autumn soup.
Continue reading “Easy Vegan Soups ~ Turnip Greens & Veggie Noodle Soup”