Oh hell yes.
It’s kind of like a meat ball sub, but on an english muffin. And vegan.
The Final Product
- 2 halves of a Rudi’s whole grain wheat english muffin
- Daiya Cheddar Cheese
- Daiya Mozzarella Cheese
- Nutritional Yeast
- Nate’s Meatless Meatballs
- Tomato sauce (I used roasted red pepper tomato sauce)
Sprinkle Daiya Cheddar Cheese on one half of english muffin, Daiya Mozzarella Cheese on the other.
Toast in a toaster oven until the cheese is melted.
Break apart (already cooked in the toaster oven) meatballs on to one half of the english muffin
Drizzle tomato sauce on top of the meatball crumbles
Sprinkle nutritional yeast on the tomato sauce
Put the top half back on the sandwich
Hummus pizza, hell yes!
So been eating some leftovers the last few days, along with some previously made, just cooked items. This is one of the items I made, unbaked for the freezer - some hummus pizzas. Similar to my first blog entry, out of open faced pita breads, as crusts, and on these, instead of tomato based sauce, I used a fresh hummus I made - yum. Topped with lot’s of good stuff like sundried tomatoes, mushrooms, artichoke bottoms, and tofu crumbles mixed with nutritional yeast. And just because - a sprinkling of vegan cheese to finish them off. For lunch today - I had one of these (baked two up the other night), and a nice arugula salad!
The Chili Hummus - 4 servings, approx 109 calories per serving
1 cup garbanzo beans cooked, smashed up or pureed
1.5 tbsp olive oil
3/4 tsp chili powder of choice, or paprika if you want less spicy
If you need to mash/puree the beans, do so. Add the other ingredients, and refrigerate.
Hummus Pizza - 360 calories at 4 servings (1 serving per pizza), approx 20 min prep.1 cup chili spiced hummus (see recipe below)
4 artichoke bottoms chopped
3/4 cup pressed and crumbled extra firm tofu
2 tbsp nutritional yeast sundried tomatoes, sliced and soaked
1/2 cup vegan shredded cheese (I used Daiya mozzarella)
2 pitas, sliced open faced, for 4 personal pizzas
4 smashed calamatta olives
4 chopped mushrooms of choice, cooked down.(pre cook in water or broth)
16 pieces of baby spinach
Preheat oven to 350.
Mix together the crumbled tofu and the yeast, set aside.
Slice pita breads open faced, and spread hummus on each one. Sprinkle chopped artichokes over hummus. Sprinkle smashed olives over this. Then place 4 pieces of spinach on each pizza. Sprinkle over that, the crumbled tofu mixed with the yeast. Sprinkle the sliced sundried tomatoes & the cooked mushrooms. Top with the shredded cheese.
Bake at 350 approx 10 minutes. Serve with a green salad.
peinterly asked: have you ever tried traditional(non-vegan) pizza? Ever since I started my journey on veganism I have been missing the taste of cow's milk made cheese on my pizza. I've sampled Zpizza(a healthy pizza resturaunt on the West Coast)'s vegan pizzas, but I must say they fall far short from my expectations of delicious pizza! My great fear is that vegan pizza will never compare with traditional.
Nope, I’m allergic to animal’s milk!
The husband - who did enjoy cow’s milk cheese in his non-vegan days - loves Daiya, Follow Your Heart, and Teese, but seeing as Daiya is what zpizza uses, you might want to try one of the other brands. I’ve compiled a pretty extensive list of ‘em here. (Hey all! If I missed anything, let me know!)
Or you can try to make your own cheese or cheese sauce! Nutritional yeast-based recipes are common; see, e.g., The Nutritional Yeast Cookbook and The Ultimate Uncheese Cookbook. The Book Pub Co is also releasing a vegan cheese cookbook later this year - Artisan Vegan Cheese by Miyoko Schinner - so keep an eye out for that too!
Daiya seems to be the most popular brand of vegan cheese, but don’t be discouraged if you don’t like it. Not everyone does! There are so many more options available now vs. twenty or just ten years ago. (Insert “when I was a kid” aside here.)