This yummy pizza was topped with caramelised onions, kale, olives, aubergine, jalapenos, and homemade vegan mozzarella. Seriously good.
They will (most probably) be pizza recipes, and more, in our forthcoming zine. Check us out on Tumblr or Facebook and feel free to get in touch if you want to contribute anything.
reblogged from chupper:
Homemade pizza whit vegan cheese, vegan salami, aubergine, mushrooms, cherry tomatoes, oregao and curry.
NAM
Vegan pizza - grilled aubergine, peppers, tomatoes, fried herby tofu and sweet corn. #vegan #veganfood #veganpizza #pizza
(Source: lapidem-corvus)
Moroccan style
Tomato sauce with harissa , hummous, aubergine, baby yellow squash, onions, capers. Lasted nearly five minutes.
reblogged from escapismwonderland:
Dinner last night; another vegan pizza. Put on tomato sauce, mushrooms, bell peppers, aubergine, fresh pineapple, vegan mozzarella and some spices! Super yum and guilt-free!
Later I also put some fresh spinach leaves on.
Melty!
(Source: cantspellawkwardwhitoutamanda)
Happy Vegan Pizza Day!
Still reblogging all the Vegan Pizza Day things. Almost done :(
reblogged from veganstakelondon:
So apparently today is Vegan Pizza Day, which is a thing now. I can’t complain, I love pizza and today is great excuse to make one.
So, in the spirit on VPD, I made a pizza with tofu ricotta and caramelised veggies. It sounds fancy, but it’s really quite easy to make.
For the dough:
1 1/2 cups white flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup water
2 tablespoons olive oilMix the flour, baking powder and the salt into a bowl. Make a well in the center and add the water and oil.
Combine by gradually mixing the flour into the olive oil and water. You may want to add a little more water if necessary.
Transfer the dough to a floured board and knead it at least for 5-7 minutes.
Let the dough rest wrapped in cling film while you prepare the toppings for the pizza.
For the tofu ricotta:1 block of tofuA couple of lemonsNooch (nutritional yeast, for any squares)Fresh oregano if you have it, if not dried is fineA few cloves of garlicOlive oilSalt & pepperI’ve not included amounts for the ingredients here as this is easily done on intuition. I do recommend going heavy on the lemon, tofu and lemon were made for each other. Put ingredients into a food processor or blender and blend till smooth.For the caramelised veg:AubergineCourgetteRed onionGarlicBalsamic vinegarOlive oilAgave syrup or brown sugarPreheat the oven to around 200 degrees Celsius. Slice the veggies thinly. Saute them until soft, then drizzle over the agave or brown sugar, a little more oil if you need it, then a sprinkle of balsamic vinegar. Don’t use too much vinegar, you don’t want a soggy pizza. Once cooked, set aside and unwrap the dough and start stretching it out to fit your pan.Smooth the tofu ricotta over the base then spread the veggies over the pizza. Bake for about 20 minutes or so.Buon appetito!
UK submission!!
Vegan eggplant/aubergine bacon and vegourmet cheese pizza (with spinach).
Eggplant bacon is the Appetite for Reduction version, was going to use mushrooms but there wasn’t any nice looking ones in Sainsburys so picked up an aubergine instead! Vegourmet cheese is the Montanero one which is kinda smokey so goes well with the liquid smoke in the EB.
(The insert an image deal-i-o seems to be failing on me so here’s a direct link!! http://i44.tinypic.com/mme9p4.jpg)
[It worked! You have made James McAvoy proud, Emily!
Oh, and also - that eggplant bacon recipe? Isa published it on the PPK blog! Eggplant bacon for everyone! - ed.]
