Posted in International vegan cuisine, Italian, Pizza, Plant Based, Sauces & Creams, Vegan

Vegan Meatball Pizza & Creamy Béchamel Cheese

Sometimes, no matter how committed you are to eating healthy and treating your body as the vegan temple that it is…and all that jazz, you just want pizza.

It took me awhile to rediscover my love of pizza because of my well documented love-hate relationship with vegan cheese and because, holy hell, do you have any idea how many calories are just in pizza dough? A lot, my friend.

A lot.

But when the mood for vegan pizza strikes, you ask yourself a few questions.

Do I deserve this?

Have my workouts been sufficiently grueling to warrant this meal?

Am I gonna have it no matter the answers to these questions?

And then you thaw out a couple Beyond Burgers and create the vegan pizza recipe that’s been swirling in your mind for days and days.

Because of the aforementioned calories in pizza dough, I keep the ingredient list pretty simple:

Pizza dough
Tomato sauce
Beyond burger
Onion
Garlic
Almond milk (no sugar added)
Tapioca starch
Turmeric
Nutritional yeast
Mushrooms

Take the burgers and put them in a bowl with grated garlic and diced onion, plus your favorite herbs & spices. Form into vegan meatballs and pop in the oven for about 10 to 12 minutes.

Saute mushrooms, onion & garlic until crisp.

Add oregano, basil and garlic powder to your tomato sauce and you’re good to go.

Mostly.

For the vegan bechamel: place nut milk in a small sauce pan over medium heat and let it warm while you add seasoning. Once it starts to steam add the turmeric and nutritional yeast, then add the tapioca starch. It will get thick and creamy and once it does, assemble your pizza.

I use a cornmeal & herb mixture to separate the pizza dough from the parchment paper, but use whatever you’re comfortable with, and then put everything together.

I prefer sauce-toppings-cheese order of assembly but that’s just me and this is your pizza. Go wild. Go crazy.

Cook for about 10 to 15 minutes, depending on how crisp you want the dough and whether or not you pre-cooked it, which I always do for a few minutes.

Let it cool and then…enjoy!

I wasn’t going to post this vegan pizza recipe, which is why it’s a day late but I had to remind myself that not everything you eat will be pretty and, even if it is, it might not photograph well. Especially with my limited photography skills.

But it was a damn good pizza and we eat it so rarely, I had to share!

Posted in International vegan cuisine, Italian, Pizza, Plant Based, Vegan

Ugly But Tasty Vegan Salami Pizza

It’s no secret that while I am a pretty good vegan cook, I am not the world’s most talented photographer. Or second most talented. Not even top fifty, just in case you were wondering. And I’m totally okay with that because on our worst days, our vegan meals are still pretty damn good…but sometimes they really don’t look like it.

Not all photos can be IG worthy, but I personally think you should even share the ugly photos because that is the nature of eating. Sometimes you eat for fuel, for comfort, or for pleasure and sometimes that’s enough. As long as you enjoy it, that’s what matters. Right?

Or maybe I’m just projecting because of my ugly vegan pizza!

The ingredient list on this ugly vegan pizza is pretty straightforward:

Pizza dough

Vegan cheddar

Vegan salami (smoky)

Spicy tomato sauce

Tomatoes

Onion

Cook the onions and half-cook the tomatoes so you don’t end up with tiny balls of fire when the vegan pizza is ready to eat.

Then, assemble your pizza: sauce on the dough, vegetables, salami and then vegan cheese. Bake 12 to 15 minutes and you have a homemade vegan pizza that costs way less than delivery, minus the animal cruelty.

It’s hard to make vegan pizza pretty if that’s your goal but I’d prefer it to be tasty, which this was. And it was big ol’ pizza just for me and the hubs which meant I got to pig out a little more than I should have.

#worthit

This was a quick and easy vegan meal, perfect for a lazy Friday night.