Vegan Pizza

Cheese is typically the hardest thing to give up when going vegan, and pizza is an iconic dish that incorporates cheese. So, here are many ways to enjoy eating pizza while vegan! You’ll definitely fall in love with pizza all over again.
Delivery

Papa Johns:

  • The sauce & dough are already vegan, so just omit the cheese!
  • They have a wide variety of veggie toppings to include on your pizza
  • Their garlic, BBQ, and buffalo dipping sauce are completely vegan. You can even ask for BBQ sauce on your pizza.

Domino’s:

  • The original sauce is vegan, but only the THIN crust is vegan.
  • Of course, they have loads of veggie toppings
  • Add some extra flavor with these vegan dipping sauces: Garlic Dipping Sauce, BBQ Sauce, Kicker Hot Sauce, and Sweet Mango Habanero Sauce

Little Caesars:

  • The original sauce and original crust are both vegan
  • Lots of veggie toppings, as always!
  • You can even place a special order of the Crazy Bread without Parmesan cheese, and don’t forget the Crazy Sauce!

Pizza Hut:

  • The regular or sweet sauce
  • The Thin’N’Crispy and Hand-Tossed crust are vegan
  • Veggies!!
  • The dessert pizza crust is also vegan

And, if you’re feeling a bit fancy, you can always add on your own vegan cheese and pop your pizza’s back in the oven until it melts.

Restaurants

Mellow Mushroom:

Mellow Mushroom has Daiya vegan cheese. This restaurant is a personal favorite of mine. My order is: regular crust, olive oil and garlic sauce, Daiya cheese with mushrooms, spinach and fresh avocado on top in case any of you want ideas! Their full vegan menu can be found here.

California Pizza Kitchen:

Although, they do not have Daiya cheese, their pizza is still good and very tasty when you load up on veggies. Their full vegan menu can be found here.

For a more detailed list of restaurants that may be near you, click here.

Frozen

Daiya:

  • Daiya is an all vegan brand that specializes in cheese. They have a variety of different frozen vegan pizzas.

Amy’s:

  • Amy’s also has a variety of vegan pizza options. However, not all of their pizzas are vegan.
  • Vegan frozen pizzas: Non-dairy cheese pizza (rice crust), Roasted Vegetable Pizza (no cheese), Vegan Margherita Pizza (with Daiya cheese), Spinach Pizza (rice crust).
  • Amy’s also specifies whether an ingredient is vegan or not within the ingredients.

Tofutti:

  • Tofutti’s Pan Crust Pizza Pizzaz is vegan.

Tofurky:

  • Tofurky’s frozen vegan pizza’s are: Vegan Cheese Pizza, Pepperoni Pizza, Italian Sausage Pizza

Whole Foods:

  • Roasted Vegetable Pizza (with rice crust or whole wheat crust)

 

You can, of course, make your own dough and buy some vegan cheese if you want to go the homemade route. All you have to do is google ‘vegan pizza crusts’ and thousands of results will pop up! Enjoy your cruelty-free pizza 🙂

 

 

 

Banana and Chia Seed Pancakes

Ingredients
1 1/2 C (192g) Plain Flour

1 1/2 C (375mL) Rice Milk

3T (50g) Brown Sugar

1 Banana

2T (30g) Chia Seeds

1t (5mL) Vanilla Extract

Vegetable Oil (To grease pan)

 

Method

  1. Pre-Heat frying pan on low heat

2. Mash banana

3. Mix all dry ingredients together

4. Add remaining inredients and mix with hand held eletric beater

5. Grease pan with oil

6. Pour some of the mix in and cook like a regular pancake remembering to re-grease the pan every couple of pancakes

 

 

Makes: 6-8

 

Serves: 2

 

Banana Nicecream

Homemade banana nicecream is a great alternative to dairy ice cream, and even a healthier alternative to vegan ice cream! Feel free to get creative with toppings 🙂

All you need for the banana nicecream:

  • 3 frozen bananas (I chop mine up and put them in the freezer overnight)
  • 2/3 cups of non dairy milk (you may have to adjust based on the consistency you desire)

All you do is put those two ingredients into a blender or food processor and pulse until it’s creamy! You can add sugar to sweeten it, a non dairy creamer or flavor, other fruit, peanut (or any nut) butter, or cocoa powder to make it into a chocolate nice cream!

As for toppings, my favorite is my homemade granola. For a batch of granola all you need is:

  • 3 cups of oats
  • 1/3 cup of salted sunflower seeds
  • 1 cup of dried cranberries
  • 1/2 cup of vegan chocolate chips
  • 1/2 cup of coconut flakes
  • 4 tbsp of agave

And, of course, you can adjust or replace these ingredients to fit your taste.

A list of other good ingredients for banana nicecream:

  • Chocolate syrup
  • Fresh fruit
  • Chia seeds
  • Cacao nibs
  • Chocolate chips
  • Cereal
  • Hemp seeds
  • Puffed quinoa
  • Goji berries
  • Cinnamon
  • Coconut flakes

These are just some ideas to get you started. This is a great recipe to experiment with and really get creative! Enjoy eating your cruelty free nicecream!

Homemade Cashew Cheese

And it’s all raw! And melts, p.s!

Home made cashew cheese pictures and recipes by our pal Creed! You can follow her for more recipes on her Twitter & Instagram.

For the cheese pictured:

1/3 cup of cashew soaked over night, 1 TB + 1.5 t of nutritional yeast, 1 clove of garlic, 1.5 t starch of your choice, 1 TB and 2 t of lemon juice, and salt to taste in a blender. After blended and salted well put 1/2 cup of water and 1.5 t of agar agar on the stove until dissolved. Add the cashew paste on low to medium heat until it makes a pancake batter consistency. Then put it into ramekins. Let it sit in the fridge for one hour then it’s done!

For chipotle:

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Add either Follow Your Heart chipotle mayo or any vegan store bought chipotle mustard to the original recipe!

For pesto herb:

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1/3 cup of cashew soaked over night, 1 TB + 1.5 t of nutritional yeast, 1 clove of garlic, 1.5 t starch of your choice, 1 TB and 2 t of lemon juice, and salt to taste in a blender. After blended and salted well make the pesto with a handful of fresh cilantro, some basil, about 1/2-1 TB of garlic and pepper. Blend that and after, put 1/2 cup of water and 1.5 t of agar agar on the stove until dissolved. Add the cashew paste and pesto on low to medium heat until it makes a pancake batter consistency. Then put it into ramekins. Let it sit in the fridge for one hour then it’s done!

For sundried tomato herb:

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: 1/3 cup of cashew soaked over night, 1 TB + 1.5 t of nutritional yeast, 1 clove of garlic, 1.5 t starch of your choice, 1 TB and 2 t of lemon juice, and salt to taste in a blender. After blended and salted well rinse dundried tomatoes off to remove oil and chop them up. put 1/2 cup of water and 1.5 t of agar agar on the stove until dissolved. Add the cashew paste sundried tomatoes and a good amount of Italian herb seasoning on low to medium heat until it makes a pancake batter consistency. Then put it into ramekins.

For smoked soy bacon:

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1/3 cup of cashew soaked over night, 1 TB + 1.5 t of nutritional yeast, 1 clove of garlic, 1.5 t starch of your choice, 1 TB and 2 t of lemon juice, and salt to taste in a blender. After blended and salted well put 1/2 cup of water and 1.5 t of agar agar on the stove until dissolved. Add the cashew paste, soy bacun bits (my mom for them at Walmart for super cheap) and smoked paprika, on low to medium heat until it makes a pancake batter consistency. Then put it into ramekins.

For olive artichoke:

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1/3 cup of cashew soaked over night, 1 TB + 1.5 t of nutritional yeast, 1 clove of garlic, 1.5 t starch of your choice, 1 TB and 2 t of lemon juice, and salt to taste in a blender. After blended and salted well put 1/2 cup of water and 1.5 t of agar agar on the stove until dissolved. Add the cashew paste, vegan tapenade, and sliced artichokes on low to medium heat until it makes a pancake batter consistency. Then put it into ramekins. Let it sit in the fridge for one hour then it’s done! Perfect and savory.

For tangy:

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For this you can make a homemade sweet and sour sauce with 1 TB Ketchup, 1 t of Tamari, 2 TB rice vinegar, 4 TB agave, and 2.5 fl oz of water, 2 t of corn starch and diced pepper.

1/3 cup of cashew soaked over night, 1 TB + 1.5 t of nutritional yeast, 1 clove of garlic, 1.5 t starch of your choice, 1 TB and 2 t of lemon juice, and salt to taste in a blender. After blended and salted well put 1/2 cup of water and 1.5 t of agar agar on the stove until dissolved. Add the cashew paste and sweet and sour sauce on low to medium heat until it makes a pancake batter consistency. Then put it into ramekins.

For smoked cheddar:

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1/3 cup of cashew soaked over night, 1 TB + 1.5 t of nutritional yeast, 1 clove of garlic, 1.5 t starch of your choice, 1 TB and 2 t of lemon juice, and salt to taste in a blender. After blended and salted well put 1/2 cup of water and 1.5 t of agar agar on the stove until dissolved. Add the cashew paste, turmeric, and smoked paprika on low to medium heat until it makes a pancake batter consistency. Then put it into ramekins. Let it sit in the fridge for one hour then it’s done! Perfect taste I loveeeee it. You can add anything to this to make it flavored, jalapeños, black pepper, anything!

For spicy tomato:

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1/3 cup of cashew soaked over night, 1 TB + 1.5 t of nutritional yeast, 1 clove of garlic, 1.5 t starch of your choice, 1 TB and 2 t of lemon juice, and salt to taste in a blender. After blended and salted well put 1/2 cup of water and 1.5 t of agar agar on the stove until dissolved. Add the cashew paste and homemade or canned salsa on low to medium heat until it makes a pancake batter consistency. Then put it into ramekins. Let it sit in the fridge for one hour then it’s done! This one taste JUST like nacho cheese.

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They all look delicious! Having never made homemade cheese before, I think I’ll try out the original or cheddar and have my first vegan grilled cheese sandwich!

7 Smoothie Recipes

I’m always looking for new vegan smoothie recipes, so I thought I’d share some of my favorites with you. All you do is put it all in the blender and blend until your smoothie is as the consistency you desire. You may have to alter the amount of ingredients to match your preference. Also, you can add a scoop of protein powder as well! Sprinkle on some toppings like granola, coconut chips, chia seeds, hemp seeds or even some more fruit. Enjoy!

  1. Chocolate Delight:

 

  • 1 cup of your desired non-dairy milk (chocolate non-dairy milk if you’d prefer)
  • ½ sliced banana
  • Small handful of frozen strawberries
  • A couple dates
  • 2 teaspoons of cocoa powder
  • ¼ cup cacao nibs
  • 1 teaspoon or brown sugar
  1. Peanut Butter Banana:
  • 1 cup of non-dairy milk
  • 1 frozen banana
  • 2 tablespoons of peanut butter
  • 1 teaspoon of brown sugar
  1. Tropical Fruit:
  • ½ frozen banana
  • 2 kiwis
  • Handful of frozen mango
  • 1 teaspoon of brown sugar
  1. Apple Pie:
  • 1 cup of non-dairy milk
  • 1-2 sliced apples
  • ½ cup walnuts
  • 1 teaspoon brown sugar
  1. Oatmeal:
  • 1 cup non-dairy milk
  • ⅔ cup of oats, soaked overnight for softness
  • Your choice of ⅔ cup of frozen fruit
  • 1 teaspoon brown sugar
  1. Creamy
  • 1 cup non-dairy milk
  • ½ avocado
  • ½ banana
  • 1 teaspoon agave nectar
  • A few squeezes of lime
  1. Energy
  • 1 cup of coconut water
  • ½ banana
  • 1 cup of kale
  • A few chunks of broccoli
  • ½ a large carrot, sliced
  • ½ a squeezed lime

If you don’t have frozen fruits, you can add some ice instead! Have fun with your smoothies, and remember that those recipes can be outlines for your own creative outlines. Blend away!

Simple Recipes by Greg Dundee

Article and all recipes by Greg Dundee. Thank you so much, Greg!

Roast Vegetable Tart

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Sauce:

½ small onion, very finely diced.
2 cloves of garlic, crushed.
½ teaspoon tomato puree.
1/3 3 tin chopped tomatoes.
½ sweet potato (peeled and cooked)

Fry the onions, then add the garlic and tomato puree.  Pour in the tinned tomatoes, sweet potato and some basil.  Whilst over the heat, mash the ingredients into a sauce consistency and simmer until it is reduced to a thicker paste-like sauce.

Roast some vegetables of your choice (I used red onion, courgette (zucchini), carrot and mushrooms).

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Layer sheets of filo pastry (I used shop bought) into a tart tin, brushing oil between each layer (6 to 8 layers is good). Roll the edges up to form an outer ‘rim’.

Spread the sauce evenly onto the top layer of pastry.  Arrange the vegetables on top, pressing them gently into the sauce.  Bake in the oven on a medium heat for around 25 minutes, or until the pastry is nicely golden.

Serve with your choice of vegetables.

Vegan Lasagne

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Lasagne Filling:

½ onion, finely chopped.
2 cloves of garlic, finely chopped.
1 teaspoon tomato puree.
1 tin chopped tomatoes.
1/3 cup of red lentils.
Italian herbs (basil, oregano etc.)

Fry the onion and then add the garlic.  Pour in the tinned tomatoes and add the puree, red lentils and herbs.  Cover with hot water and leave to simmer until the mixture has reduced and the lentils are cooked. Add seasoning to taste (you may wish to add a small amount of sugar or other sweetener to offset the sharpness of the tomatoes).

White sauce:

½ cup non-dairy milk.
1 Tablespoon of plain flour.
2 teaspoons of nutritional yeast.
½ teaspoon mustard powder.
¼ teaspoon garlic powder.
Pinch of salt and pepper.

Combine and whisk the ingredients over a low heat until they thicken to form a sauce.

Then:

Layer roasted vegetables of your choice (I use courgette/zucchini and red peppers), shop-bought lasagne sheets and the tomato sauce into a baking dish.  Once you have several layers, press down on them to remove any air bubbles.  Top with the white sauce and bake in the oven for around 45 minutes on a medium heat.

Stuffed Courgettes with Hot Tomato Sauce

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Ingredients:

2 good sized courgettes (zucchinis)

For the stuffing:

2 oz chick peas (tinned is fine. If using raw/dried then they will need to be soaked, drained, rinsed and cooked first).
½ onion, peeled and chopped.
1 clove of garlic, crushed.
2 oz button mushrooms, cleaned and sliced.
1 tablespoon of chopped parsley.
Pinch of salt and pepper.
Splash of lemon juice.

Wash the courgettes, then cut them in half lengthways and scoop out the insides, leaving a ‘shell’.  Place onto a baking tray.  Chop up the courgette flesh that you scooped out.  Fry the onions and garlic and around 3 minutes, then add the chopped courgette flesh and mushrooms and cook for a further 5 minutes.  Mix in the chick peas and parsley, plus lemon juice, salt and pepper to taste.  Pile the mixture into the courgette shells and bake in the oven for 30 to 40 minutes, until the courgettes are tender.

For the sauce:

2 cloves garlic, finely chopped.
1 fresh chilli (adjust and/or deseed according to preference).
½ tin chopped tomatoes.

Fry garlic lightly, and the chilli and tomatoes. Simmer until reduced, and season to taste.

Then:

Serve the stuffed courgettes with your vegetables of choice, and top with the hot sauce.

Chestnut and Mushroom Pie with Cranberry Sauce

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For the pie:

1 tablespoon sunflower oil.
1 small onion, finely chopped.
1 clove of garlic, crushed.
4 oz mushrooms, chopped.
1 medium carrot, finely chopped.
1 tablespoon soy sauce.
1 tablespoon nutritional yeast.
½ teaspoon dried thyme.
¼ teaspoon dried sage.
1 tablespoon chopped fresh parsley.
4 oz unsweetened chestnut puree.
4 tablespoons vegetable stock.
1 block shop-bought puff pastry.
2 tablespoons of soya milk.
Sesame seeds (to sprinkle on top).

Heat oil in a pan, add the onion and cook over a medium-high heat for 5 to 7 minutes until it is soft.  Add the garlic, mushrooms and carrots.  Cook for 5 minutes.  Add the soy sauce, yeast, herbs, chestnut puree and stock, cook for 5 minutes then leave to cool.

Roll out your pastry to the size and shape you wish, I usually make one large pie to share, but you may wish to make smaller individual ones.  You will need to roll out enough pastry for each pie so that you can fold it over and seal it once it is filled.  Place the chestnut and mushroom mixture onto the centre of your pastry, or pastries if you are making multiples.  Brush the edges of the pastry with water, then fold over and seal.  Push down on the edges with a fork to ensure a good tight seal.  Brush the pastry with soy sauce and sprinkle sesame seeds on top.  Pierce the top of the pies with a knife prior to cooking to avoid them splitting.  Bake the pies in the oven for around 20 minutes, or until the pastry is puffed and golden brown.

For the cranberry sauce:
8 oz brown sugar (can be replaced with alternative sweeteners).
4 fl oz orange juice.
8 oz fresh cranberries.
½ teaspoon ground cinnamon.

Place the sugar and orange juice into a pan, bring to the boil then stir in the cranberries and cinnamon.  Cook for about 8 minutes until the cranberries are soft but still holding their shape.

Serve the pie and sauce with your choice of vegetables.

Besan Cheela (Indian eggless omelette).

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Ingredients (12 small pancakes):

1 cup chickpea flour.
½ small onion.
¼ medium tomato.
3 button mushrooms.
¼ green bell pepper.
1 teaspoon grated ginger.
2 cloves garlic.
1 teaspoon red chilli powder.
¼ teaspoon turmeric (optional).
Salt.
¼ cup of fresh coriander leaves.

Put the onion, tomato, mushrooms, pepper, ginger and garlic into a blender and pulse to mince (you don’t want to turn it into a slurry, you want to retain some texture, but have the ingredients very fine.  You could finely chop them if you don’t have a blender).

Combine the minced ingredients with the chickpea flour and coriander in a bowl and add a pinch of salt.  Leave for a few minutes, as the salt will draw some of the water out of the vegetables.  After 5-10 minutes, gradually add and stir in some water (around 2 cups) until you have a mixture which is slightly runnier than pancake batter.

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Heat a pan and spray lightly with oil.  Pour about ½ cup of the batter into the centre of the pan and spread evenly – the pancake should be about 5 inches in diameter. Cook on a medium heat until the underside is golden brown, then flip and repeat on the other side.

These are nice served with a mango chutney, or some curried vegetables which can be made as easily as cooking potatoes and greens with shop-bought curry spices if you don’t know how to make your own curry from scratch.

Chewy Double Chocolate Vegan Cookies

Article by Greg Dundee 🙂

Ingredients

3⁄4 cup canola oil
2 cups sugar
2 teaspoons vanilla
1 tablespoon flax seed, plus
1 teaspoon flax seed
1⁄2 cup soymilk
2 cups flour
3⁄4 cup cocoa powder
1 teaspoon baking soda
1⁄2 teaspoon salt
1 1⁄2 cups semisweet vegan chocolate chips

Direction’s

Preheat oven to 350°F.

Grind flax seeds in a blender until they become a fine powder, then add the soy milk and blend for about 30 seconds more and set aside.

In a large bowl, sift together cocoa, flour, baking soda and salt.

Cream the sugar and oil in a separate large bowl.

Add the flax/soy milk mixture and mix well.

Stir in the vanilla.

Slowly mix in the dry ingredients (the original recipe does not call for a mixer, but you may want to use yours.).
Mix in the chocolate chips.

Roll dough into 1″ balls and flatten into disks about 1 1/2″ in diameter.

Place on an ungreased cookie sheet about 1″ apart and bake for 10 minutes.
Let rest on the cookie sheet for about 5 minutes, then remove with a spatula to a cooling rack and cool completely.

**For chocolate chocolate chip cherry cookies, replace 1 teaspoon of the vanilla with almond extract, and use 3/4 cup chocolate chips and 3/4 cup chopped cherries.

***For chocolate nut cookies, replace 1 teaspoon of the vanilla with a nut extract (almond, walnut, etc) and replace the chocolate chips with 1 1/2 cups chopped nuts of your choice.

Original recipe by Post Punk Kitchen