fuck yeah vegan pizza

byinesisabel:

Happy #veganpizzaday :) picked up from #twoboots in #jerseycity - wheat crust, Daiya cheese, peppers, onion, broccoli, mushrooms, sundried tomatoes and then I added some sriracha tofu to sneak in some protein so I could feel a little better about today’s food choices lol 😋 #veganpizza #tofu #daiya (at Two Boots Jersey City)

byinesisabel:

Happy #veganpizzaday :) picked up from #twoboots in #jerseycity - wheat crust, Daiya cheese, peppers, onion, broccoli, mushrooms, sundried tomatoes and then I added some sriracha tofu to sneak in some protein so I could feel a little better about today’s food choices lol 😋 #veganpizza #tofu #daiya (at Two Boots Jersey City)

Breakfast pizza for dinner!
Breakfast Pizza with Garlic Sauce & Scrambled Tofu
Ingredients

…for a Fluffy White Pizza Crust

1 cup warm water (110 degrees F / 45 degrees C) [Optional: sub in 1/2 cup of plain soy milk; this gave us a slightly thinner crust.] 1 tablespoon sugar 2 1/4 tablespoons active dry yeast 3 tablespoons olive oil 1 teaspoon salt 2 1/2 cups all-purpose flour

…for the scrambled tofu

1 pound firm tofu, pressed 1-2 tablespoons olive oil 2 cups sliced mushrooms (fresh or canned) 1/2 onion, diced 2 tablespoons minced garlic 1/4 cup tomatoes, diced* 1/4 cup corn (canned or frozen)* 2 tablespoons nutritional yeast, divided 1 tablespoon soy sauce 1/2 teaspoon cumin 1/4 teaspoon turmeric 1 tablespoon parsley OR 1 tablespoon chives 1/4 teaspoon salt

* Feel free to swap these out for your own favorite veggies – bell peppers, cabbage, etc.

…for the garlic sauce

2 tablespoons margarine a dash of garlic powder

…for the pizza

Cheddar Daiya cheese, or the vegan cheese of your choice Cornmeal or cooking spray with which to coat the pizza stone or pizza pan
Directions

1. To prepare the dough: stir the water, sugar and yeast together until dissolved. Add the olive oil and salt, as well as any extra spices or seasonings. Stir in the flour until blended. Form the dough into a small ball and let rest in large bowl, covered loosely with a towel, anywhere from 30 minutes to two hours.

2. About a 45 minutes before you’d like to start making the pizza, begin preparing the scrambled tofu. Lightly press the brick of tofu for five to ten minutes to drain the excess moisture. In a large skillet, heat the olive oil on medium heat. Add the sliced mushrooms and cook on medium for about ten minutes, or until the mushrooms begin to brown. Add the diced onion and continue to cook for another five minutes, or until the onions are translucent. Add the garlic, tomatoes, and corn and continue to cook for another five minutes, or until the corn and tomatoes are tender.

3. As the veggies are cooking, place the tofu in a large bowl and mash it with a fork until it becomes crumbly. Add a tablespoon of the nooch and mix well.

4. Pour the tofu into the skillet and mix it in with the veggies. Reduce the heat to low. Add the rest of the nutritional yeast, soy sauce, cumin, turmeric, parsley/chives, and the salt. Mix well. Cook for another few minutes on low; continue to stir. When done cooking, remove from the heat, cover, and set aside.

5. When you’re ready to assemble and bake your pizza, preheat the oven to 425 degrees F.

6. Make the garlic sauce: in a small bowl, nuke the margarine a few seconds at a time until it’s melted. Add a dash of garlic and mix well. Set aside.

7. To assemble the pizza, start by spreading a dusting of cornmeal onto your pizza stone (or lightly coat your pizza pan with cooking spray). Using fingers dipped in olive oil (optional), pat the dough onto the stone, spreading it out evenly.

8. Using your fingers or a brush, spread the garlic sauce evenly onto the dough. Add a thin layer of cheddar Daiya, followed by all of the scrambled tofu, and a little more cheddar cheese to garnish.

9. Bake at 425 degrees, for between 15 and 20 minutes for a single pizza, or 30 minutes for two pizzas.

10. Enjoy often: for breakfast, lunch, or dinner!

Breakfast pizza for dinner!

Breakfast Pizza with Garlic Sauce & Scrambled Tofu

Ingredients

…for a Fluffy White Pizza Crust

1 cup warm water (110 degrees F / 45 degrees C) [Optional: sub in 1/2 cup of plain soy milk; this gave us a slightly thinner crust.]
1 tablespoon sugar
2 1/4 tablespoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
2 1/2 cups all-purpose flour

…for the scrambled tofu

1 pound firm tofu, pressed
1-2 tablespoons olive oil
2 cups sliced mushrooms (fresh or canned)
1/2 onion, diced
2 tablespoons minced garlic
1/4 cup tomatoes, diced*
1/4 cup corn (canned or frozen)*
2 tablespoons nutritional yeast, divided
1 tablespoon soy sauce
1/2 teaspoon cumin
1/4 teaspoon turmeric
1 tablespoon parsley OR 1 tablespoon chives
1/4 teaspoon salt

* Feel free to swap these out for your own favorite veggies – bell peppers, cabbage, etc.

…for the garlic sauce

2 tablespoons margarine
a dash of garlic powder

…for the pizza

Cheddar Daiya cheese, or the vegan cheese of your choice
Cornmeal or cooking spray with which to coat the pizza stone or pizza pan

Directions

1. To prepare the dough: stir the water, sugar and yeast together until dissolved. Add the olive oil and salt, as well as any extra spices or seasonings. Stir in the flour until blended. Form the dough into a small ball and let rest in large bowl, covered loosely with a towel, anywhere from 30 minutes to two hours.

2. About a 45 minutes before you’d like to start making the pizza, begin preparing the scrambled tofu. Lightly press the brick of tofu for five to ten minutes to drain the excess moisture. In a large skillet, heat the olive oil on medium heat. Add the sliced mushrooms and cook on medium for about ten minutes, or until the mushrooms begin to brown. Add the diced onion and continue to cook for another five minutes, or until the onions are translucent. Add the garlic, tomatoes, and corn and continue to cook for another five minutes, or until the corn and tomatoes are tender.

3. As the veggies are cooking, place the tofu in a large bowl and mash it with a fork until it becomes crumbly. Add a tablespoon of the nooch and mix well.

4. Pour the tofu into the skillet and mix it in with the veggies. Reduce the heat to low. Add the rest of the nutritional yeast, soy sauce, cumin, turmeric, parsley/chives, and the salt. Mix well. Cook for another few minutes on low; continue to stir. When done cooking, remove from the heat, cover, and set aside.

5. When you’re ready to assemble and bake your pizza, preheat the oven to 425 degrees F.

6. Make the garlic sauce: in a small bowl, nuke the margarine a few seconds at a time until it’s melted. Add a dash of garlic and mix well. Set aside.

7. To assemble the pizza, start by spreading a dusting of cornmeal onto your pizza stone (or lightly coat your pizza pan with cooking spray). Using fingers dipped in olive oil (optional), pat the dough onto the stone, spreading it out evenly.

8. Using your fingers or a brush, spread the garlic sauce evenly onto the dough. Add a thin layer of cheddar Daiya, followed by all of the scrambled tofu, and a little more cheddar cheese to garnish.

9. Bake at 425 degrees, for between 15 and 20 minutes for a single pizza, or 30 minutes for two pizzas.

10. Enjoy often: for breakfast, lunch, or dinner!

Wash down your pizza with some pizza bread!

Pepperoni Pizza Bread

Ingredients

…for a Fluffy White Pizza Crust

1 cup warm water (110 degrees F / 45 degrees C)
1 tablespoon sugar
2 1/4 tablespoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
2 1/2 cups all-purpose flour

…for the pizza bread

Pizza sauce
Mozzarella Daiya cheese (or the vegan cheese of your choice)
Lightlife Pepperoni slices
Cooking spray

Directions

1. To prepare the dough: stir the water, sugar and yeast together until dissolved. Add the olive oil and salt, as well as any extra spices or seasonings you might like (rosemary, anyone?). Stir in the flour until blended. Form the dough into a small ball and let rest in large bowl, covered loosely with a towel, anywhere from 30 minutes to two hours.

2. When you’re ready to assemble and bake your pizza, preheat the oven to 400 degrees F.

3. Dust your work surface with a light coat of flour. Using a rectangular cutting board as a guide (we found 11×20″ to be a good size), roll and shape your dough into a rectangle. Next, add the toppings: sauce, pepperoni, and cheese.

4. Starting at one end, carefully roll the dough into a circle. When done, pinch each end of the bread and tuck it underneath the loaf. Do the same with the side seam: gently pinch it into the loaf, sealing it up as best you can. If possible, position the bread so that the seam rests on the bottom. The weight of the bread might help to keep it from popping open as it bakes. (You can see that our seam fell to the side and opened a little. That’s okay, it’s just as tasty!) If desired, dust the top of the bread with a little cooking spray or melted margarine and spices for an extra buttery taste.

4. Transfer the bread to a cookie sheet lined with parchment paper. Bake on the center rack at 400F for about 40 minutes, or until the crust is golden brown. Cut with a bread knife. Enjoy warm!

reblogged from maplehoodkitchen:

This is the first recipe we made from our new Vegan Pizza cookbook. We haven’t yet made a full pizza from the book, but we used a recipe for soy curls. At the same time, we wanted to make a deep dish pizza [one thing we miss from Chicago], so we did both. We made it in a cheese cake pan - the walls held in the crust. It’s not actually as thick as it looks, more like a crust bowl. Then we added tomato sauce, teese mozzarella, olives, mushrooms, and garlic soy curls. The soy curls were simple to make, just cook them in a pan. They turned out really good, chewy but with a nutritional yeast crust. The flavor held up, even in a thick deep dish pizza with other toppings. They’re also delicious to eat on their own as a snack. 
Garlic Soy Curlsfrom Vegan Pizzamakes 2 cups-4 oz. soy curls-1 + 1/2 cups boiling water-1 tbsp soy sauce-1 tsp granulated garlic-olive oil-2 tbsp nutritional yeast-salt1. In a small bowl, combine soy curls and boiling water. Let stand until softened, about 10 minutes. Drain soy curls, pressing out as much water as possible.2. Toss soy curls with soy sauce and garlic.3. Heat oil in a large skillet. Add soy curls and cook, stirring often until browned and chewy, 10 - 15 minutes.4. Sprinkle in nutritional yeast and stir until soy curls are completely coated. Cook for another few minutes until nutritional yeast has begun to melt into them. Add salt to taste.

reblogged from maplehoodkitchen:

This is the first recipe we made from our new Vegan Pizza cookbook. We haven’t yet made a full pizza from the book, but we used a recipe for soy curls. At the same time, we wanted to make a deep dish pizza [one thing we miss from Chicago], so we did both. We made it in a cheese cake pan - the walls held in the crust. It’s not actually as thick as it looks, more like a crust bowl. Then we added tomato sauce, teese mozzarella, olives, mushrooms, and garlic soy curls. 

The soy curls were simple to make, just cook them in a pan. They turned out really good, chewy but with a nutritional yeast crust. The flavor held up, even in a thick deep dish pizza with other toppings. They’re also delicious to eat on their own as a snack. 


Garlic Soy Curls

from Vegan Pizza
makes 2 cups

-4 oz. soy curls
-1 + 1/2 cups boiling water
-1 tbsp soy sauce
-1 tsp granulated garlic
-olive oil
-2 tbsp nutritional yeast
-salt

1. In a small bowl, combine soy curls and boiling water. Let stand until softened, about 10 minutes. Drain soy curls, pressing out as much water as possible.
2. Toss soy curls with soy sauce and garlic.
3. Heat oil in a large skillet. Add soy curls and cook, stirring often until browned and chewy, 10 - 15 minutes.
4. Sprinkle in nutritional yeast and stir until soy curls are completely coated. Cook for another few minutes until nutritional yeast has begun to melt into them. Add salt to taste.

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