fuck yeah vegan pizza

reblogged from fruit-loop-vegan: Eggplant Bacon by veganculinarycrusade Ingredients 2 medium eggplant 1-2 chipotles (dried or in a can with adobo sauce) 2 TBSP maple syrup 1/2 cup water 2 TBSP apple cider vinegar 2 TBSP date paste 1 TBSP oil pinch salt Instructions Using a mandoline or V-slicer, create thin slices of eggplant. If using dried chipotles, soak in 1/2 cup of warm water until soft. Use this water in the recipe in place of the 1/2 cup of water called for. In a blender combine all of the ingredients except the eggplant and blend until well combined. In a large bowl, pour the sauce over the eggplant slices. Toss to coat each slice in the spicy mixture. On a Teflex-lined dehydrator tray, spread out the slices in a single layer (I used 3 trays for this recipe). Dehydrate at 115F for 12 hours. Store in an air-tight container at room temperature. For all your things.

reblogged from fruit-loop-vegan:

Eggplant Bacon

by veganculinarycrusade

Ingredients

  • 2 medium eggplant
  • 1-2 chipotles (dried or in a can with adobo sauce)
  • 2 TBSP maple syrup
  • 1/2 cup water
  • 2 TBSP apple cider vinegar
  • 2 TBSP date paste
  • 1 TBSP oil
  • pinch salt

Instructions

  1. Using a mandoline or V-slicer, create thin slices of eggplant.
  2. If using dried chipotles, soak in 1/2 cup of warm water until soft. Use this water in the recipe in place of the 1/2 cup of water called for.
  3. In a blender combine all of the ingredients except the eggplant and blend until well combined.
  4. In a large bowl, pour the sauce over the eggplant slices. Toss to coat each slice in the spicy mixture.
  5. On a Teflex-lined dehydrator tray, spread out the slices in a single layer (I used 3 trays for this recipe).
  6. Dehydrate at 115F for 12 hours.
  7. Store in an air-tight container at room temperature.

For all your things.

YUM eggplant, caramelised red onion, crimini mushrooms, daiya. this one was pretty basic but seriously, who needs to fuck with pizza?! i used a TJ’s whole wheat crust. what a lifesaver. gonna make an “aloo gobi” pizza tonight - roasted cauliflower and curried potatoes, tomato sauce with masala, fresh cilantro. [Pictures please! ;) - ed.]

YUM eggplant, caramelised red onion, crimini mushrooms, daiya. this one was pretty basic but seriously, who needs to fuck with pizza?! i used a TJ’s whole wheat crust. what a lifesaver. gonna make an “aloo gobi” pizza tonight - roasted cauliflower and curried potatoes, tomato sauce with masala, fresh cilantro.

[Pictures please! ;) - ed.]

(Source: malloreigh)

reblogged from smilestones: Roasted Ratatouille Pizza w/ Chickpea Cheese Sauce (VEGAN) Ingredients: 1/3 recipe pizza dough (or use pre-made dough from the grocery store, like I did) 1 eggplant, diced 3 Gold Bar squash (or other zucchini type of squash), diced 1 large red bell pepper, thinly sliced ½ large red onion, thinly sliced olive oil spray 2 tsp oregano 1 tsp marjoram 1 tsp thyme salt and pepper to taste 1 15oz can fire-roasted tomatoes 1 15oz can chickpeas, rinsed and drained 1/3 – ½ cup nutritional yeast juice from 1 lemon 1 tsp white miso 1 tsp garlic powder several dashes smoked paprika salt to taste Instructions: Preheat oven to 400.  Line 2 baking sheets with parchment paper.  Spread chopped/sliced eggplant, squash, bell pepper, and onion out on the baking sheets.  Spray with olive oil and evenly sprinkly spices over the vegetables.  Add salt and pepper to taste and toss to fully coat. Roast the vegetables at 400 for 20 minutes, flipping halfway through to cook evenly. While the veggies are cooking, roll out your pizza dough into a round shape and place on a parchment paper lined baking sheet or use a pizza pan/stone. Make the cheese sauce:  In a food processor, combine the chickpeas, nooch, lemon juice, mixo, garlic powder, paprika, and salt.  Puree until smooth. When the vegetables are done roasting, place them in a bowl with the can of fire-roasted tomatoes and stir to combine. Increase the oven temperature to 475.  Spread about 1/3 of the sauce on the prepared pizza dough.  Top with 1/3 of the tomato/vegetable mixture.  Bake at 475 for 12-15 minutes, or until crust is risen and slightly browned.  Remove from oven and serve hot.  Enjoy!

reblogged from smilestones:

Roasted Ratatouille Pizza w/ Chickpea Cheese Sauce (VEGAN)

Ingredients:

  • 1/3 recipe pizza dough (or use pre-made dough from the grocery store, like I did)
  • 1 eggplant, diced
  • 3 Gold Bar squash (or other zucchini type of squash), diced
  • 1 large red bell pepper, thinly sliced
  • ½ large red onion, thinly sliced
  • olive oil spray
  • 2 tsp oregano
  • 1 tsp marjoram
  • 1 tsp thyme
  • salt and pepper to taste
  • 1 15oz can fire-roasted tomatoes
  • 1 15oz can chickpeas, rinsed and drained
  • 1/3 – ½ cup nutritional yeast
  • juice from 1 lemon
  • 1 tsp white miso
  • 1 tsp garlic powder
  • several dashes smoked paprika
  • salt to taste

Instructions:

  • Preheat oven to 400.  Line 2 baking sheets with parchment paper.  Spread chopped/sliced eggplant, squash, bell pepper, and onion out on the baking sheets.  Spray with olive oil and evenly sprinkly spices over the vegetables.  Add salt and pepper to taste and toss to fully coat.
  • Roast the vegetables at 400 for 20 minutes, flipping halfway through to cook evenly.
  • While the veggies are cooking, roll out your pizza dough into a round shape and place on a parchment paper lined baking sheet or use a pizza pan/stone.
  • Make the cheese sauce:  In a food processor, combine the chickpeas, nooch, lemon juice, mixo, garlic powder, paprika, and salt.  Puree until smooth.
  • When the vegetables are done roasting, place them in a bowl with the can of fire-roasted tomatoes and stir to combine.
  • Increase the oven temperature to 475.  Spread about 1/3 of the sauce on the prepared pizza dough.  Top with 1/3 of the tomato/vegetable mixture.  Bake at 475 for 12-15 minutes, or until crust is risen and slightly browned.  Remove from oven and serve hot.  Enjoy!
Eggplant “Bacon” These are the perfect little morsels to tuck into a BLT, or a Caesar Salad. Anywhere delicious smoky saltiness is warranted! The perfect slice has varying textures from crisp and browned in some spots, to tender and chewy in others. To that end, hand slice these babies instead of using a mandoline and aim for 1/8 inch slices, but don’t worry about perfection. The varying degrees of thickness will work to your advantage here. Just don’t get too thick, the eggplant needs to crisp up and slices that are much thicker will just get soggy. This recipe is so easy you’ll be making eggplant bacon in your sleep! It was originally published in Appetite For Reduction, but this version is doubled. If you don’t feel like dealing with two pans, feel free to half the recipe. 1 pound eggplant, cut into 1/8 inch thick strips 1/4 cup soy sauce (or tamari if you’re gluten free) 1 teaspoon liquid smoke Cooking spray Preheat oven to 425 F. Line 2 large baking sheets with parchment paper. Prep the eggplant while the oven is preheating. Eggplants vary in size, so if using baby eggplant that is 2 inches wide at its widest, just slice into 1/8 inch thick circles. If using large eggplants, first cut in half lengthwise, then slice the halves into 1/8 inch thick halfmoons. Now what we’re going to do is bake it at a high temperature with just a bit of cooking spray oil, then let it cool, then give it smoky salty flavor and reheat. Cover baking sheets in parchment paper and spray lightly with cooking spray. Arrange eggplant pieces in a single layer and spray lightly once more. Place in oven and bake for about 8 minutes, keeping a close eye. Rotate pans about halfway through baking. Remove from oven and flip slices. They should be browning already, and if any are slightly burnt, don’t worry. Just move them to a plate to cool. Return remaining strips to the oven for about 3 minutes. Remove from oven. Eggplant should be dark brown to burnt in some places, and yellowish white and tender in some places. Transfer to a plate to prevent further baking. Lower oven to 350 F. Mix soy sauce and liquid smoke together in a large bowl. Dip eggplant slices in mixture a few at a time and return to the baking sheet. Bake for about 3 more minutes, until heated through. Serve! Keeps well for a few more hours, but definitely use these the day of. PUT IT ON A PIZZA!

Eggplant “Bacon”

These are the perfect little morsels to tuck into a BLT, or a Caesar Salad. Anywhere delicious smoky saltiness is warranted! The perfect slice has varying textures from crisp and browned in some spots, to tender and chewy in others. To that end, hand slice these babies instead of using a mandoline and aim for 1/8 inch slices, but don’t worry about perfection. The varying degrees of thickness will work to your advantage here. Just don’t get too thick, the eggplant needs to crisp up and slices that are much thicker will just get soggy.

This recipe is so easy you’ll be making eggplant bacon in your sleep! It was originally published in Appetite For Reduction, but this version is doubled. If you don’t feel like dealing with two pans, feel free to half the recipe.

  • 1 pound eggplant, cut into 1/8 inch thick strips

  • 1/4 cup soy sauce (or tamari if you’re gluten free)

  • 1 teaspoon liquid smoke

  • Cooking spray

Preheat oven to 425 F. Line 2 large baking sheets with parchment paper.

Prep the eggplant while the oven is preheating. Eggplants vary in size, so if using baby eggplant that is 2 inches wide at its widest, just slice into 1/8 inch thick circles. If using large eggplants, first cut in half lengthwise, then slice the halves into 1/8 inch thick halfmoons. Now what we’re going to do is bake it at a high temperature with just a bit of cooking spray oil, then let it cool, then give it smoky salty flavor and reheat.

Cover baking sheets in parchment paper and spray lightly with cooking spray. Arrange eggplant pieces in a single layer and spray lightly once more. Place in oven and bake for about 8 minutes, keeping a close eye. Rotate pans about halfway through baking.

Remove from oven and flip slices. They should be browning already, and if any are slightly burnt, don’t worry. Just move them to a plate to cool. Return remaining strips to the oven for about 3 minutes.

Remove from oven. Eggplant should be dark brown to burnt in some places, and yellowish white and tender in some places. Transfer to a plate to prevent further baking.

Lower oven to 350 F. Mix soy sauce and liquid smoke together in a large bowl. Dip eggplant slices in mixture a few at a time and return to the baking sheet. Bake for about 3 more minutes, until heated through. Serve! Keeps well for a few more hours, but definitely use these the day of.

PUT IT ON A PIZZA!

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