Sweet and Spicy Vegan Pizza

Chris first made this recipe because he was concerned that he wouldn’t be satisfied with just wheatballs and spaghetti for dinner this past week. While that turned out not to be the case, it gave us the opportunity to build upon another recipe and make our own version of Vegan Pepper Pizza. Veggies first, of course!

Sweet and Spicy Vegan Pizza

(makes 10 to 12 servings)

Ingredients:

  • Pizza sauce
  • Pizza dough (We used Trader Joe’s)
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 orange bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 3 sliced garlic cloves
  • 1 Anaheim pepper, thinly sliced
  • 1 small red pepper, thinly sliced
  • olive oil (or oil cooking spray)
  • salt, pepper, oregano flakes

Roasting peppers

Preheat oven to 400 degrees Fahrenheit. Spread out bell peppers, onion, garlic and peppers on lined cookie sheet. Drizzle (lightly) with olive oil and place in oven for 15 minutes -stirring occasionally. Turn oven to broil, remove and place on fresh parchment paper to cool and soak away excess oil.

Assemble & cook the pizza

This step is easy: roll out pizza dough and place on parchment paper covered cookie sheet. Spread with a thin layer of tomato sauce, add roasted veggies, and place in oven for 12 -16 minutes according to the directions for the pizza dough.

Remove from oven, cool and enjoy!

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Wheatballs (Vegan Meatballs)

Eating Vegan doesn’t mean you have to give up all the flavors you love. It simply means you choose a smarter way to eat those flavors. My personal journey to veganism began with food allergies and continued to develop with my aging GI tract. Regardless, eating a plant-based diet has done wonders for my body. Since about 2004, I haven’t been able to tolerate ground beef, so a few years back Chris made Meatless-meatballs for me. Recently however, my tolerance for eggs and dairy have waned so he created savory wheatballs.

Wheatballs (Vegan Meatballs)

(Makes around 30 wheatballs)

Ingredients

  • 1 lb country style bread
  • 1.5 cups soy milk
  • 1/2 cup firm tofu, crumbed

    • For a vegetarian option, grated parmesan may be used
  • 1/2 bunch fresh Italian parsley
  • 1 bunch fresh basil
  • 3 cloves fresh garlic
  • 1/4 cup ground flax seeds
  • 3/4 cup water
  • 2 tsp salt
  • 2 tsp pepper
  • Cooking oil spray

    • 1 to 2 T vegetable oil may substitute

Egg substitute (Ground flaxseed binding agent)

In a small bowl, combine ground flaxseeds and water. Using a fork or whisk, mix well. Let stand a few minutes and mix again. With time, the mixture will thicken. Continue to mix until mixture obtains the consistency of raw egg whites. Set aside.

The "dough"

Cut bread into thick slices and place in large bowl. Add soy milk and let sit until bread is thoroughly soaked. Squeeze dry bread slices and place in food processor along with tofu, parsley, basil and garlic. Process until the "dough" becomes thick and starts sticking together. The excess soy milk may be discarded.

Depending on the size of your food processor, this may need to be done in batches. If so, split ingredients equally so that the makeup of the dough is fairly consistent.

Return the dough to the large bowl, add the egg substitute, salt and pepper and mix. (Chris’ tools of choice for this step and the next are his hands).

Wheatball assembly and cooking

Preheat oven to 350 degrees Fahrenheit. Form dough into round balls approximately 2-inches in diameter and place on rack to dry for 15 to 20 minutes. Heat  oiled pan and fry wheatballs until brown on all sides. Place browned wheat balls in oven to continue cooking for another 10 to 15 minutes. When cooked, the center of the wheatballs will be moist but not soggy.

Enjoy!

We serve our wheat balls over grilled veggies and/or whole grain spaghetti noodles and topped with homemade tomato sauce. Yum!

Wheatballs over grilled veggies and spaghetti

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