Friday, June 3, 2011

Vegan Recipe - Roasted Veggie Pizza

It is my favorite day of the month ... the first Friday of the month when we share a delicious recipe. You might be wondering why a blog about "green" living posts recipes ... well, simply put, meatless meals are Eco-friendly because it takes far fewer resources to produce one pound of plant-based foods versus animal-based foods. So, it's an easy (and tasty) way to walk a little gentler on the earth.

I'd like to introduce you to Kristi, the brilliant author of Veggie Converter 365. This site is a bit different from other recipe sites which I've shared ... this one takes family favorites, usually made with meat, and converts them to vegetarian/vegan versions. You'll find marvelous dishes such as Spicy Rice Balls, which can be fried or cooked in a crock pot and which can be made ahead and frozen. How about Beefy Tacos or, for a more elegant dinner, Beef Wellington. Sounds good, doesn't it? Kristi also helps us out with vegan substitutes ... on this PAGE, you find substitutes for ham, eggs, gelatin, etc. It's a wonderful resource!

Today Kristi has kindly agreed to share one of her recipes with us. It looks delicious ... I hope you'll give it a try!





Roasted Veggie Pizza Recipe

Hello to Reduce Footprints readers. I'm so happy to share a vegan recipe with you: a delicious throw-every-veggie-in-the-oven pizza. You could make this with just about any combination of vegetables your family likes.



Roasted Veggie Pizza
Ingredients
1 pizza crust (I use the Betty Crocker recipe)
2-3 Tbsp. olive oil
3 cloves garlic, minced
1/4 onion, diced
1/2 bunch asparagus
2 portabella mushrooms, sliced
1-2 bell peppers, sliced
1 small or 1/2 medium zucchini, sliced lengthwise
House seasoning, to taste
1.5 C Daiya Mozzarella cheez (optional)

Directions
Par-bake crust at 400 for 20 minutes. Place all vegetables on a cookie sheet. Drizzle with olive oil and sprinkle with House seasoning. Bake at 400 for 30-40 minutes, flipping vegetables once about halfway through.

Top pizza crust with additional olive oil, veggies and "cheez," if desired. Bake at 375 for 20 minutes or until cheese is melted.

This pizza is excellent with or without the "cheez." I think I actualy prefer it without the cheez. The roasted veggies really shine when on their own.

Kristi @ Veggie Converter and vegetarian author of OAMM

@veggieconverter
@vegetarianOAMM


I'd like to thank Kristi for sharing this delicious pizza recipe with us. If you have a vegan dish that you'd like to share, please send it to me HERE. As always, you can find all of the recipes we've posted by clicking the tab at the top of the page or clicking HERE. Happy Eating!!


7 comments :

  1. Thanks for sharing this wonderful guest post. I'd never considered you could make pizza without cheese, but I will definitely give this one a try. And I agree - those rice balls sound divine; I think my DD would LOVE them. Thanks for sharing Kristi's work :)

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  2. We've done this on more than one occasion and it's wonderful!!!!

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  3. Great recipe! :-)

    I love making vegetarian pizzas. One of my favourites is with a mixture of tomato & eggplant puree, topped with green beans, roasted peppers and feta cheese.

    For a vegan version without feta cheese: just add a bit more salt.

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  4. LOVE it! we do pizza every monday night, at my house! pile on those veggies...no such thing as too many for us....except my omni husband, but i'm workin' on him too lol

    check out my menu plan monday posts...lots of extreme vegan yumminess every week!

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  5. Oh the pizza looks so delicious!! What a great post. I agree thanks for sharing.

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  6. This pizza may be vegan but it still looks absolutely delicious. Thanks for sharing.

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  7. Thanks for sharing this recipe it's definitely a really good reward for my brother who got his Food Safety Training last week. But still work on the dough first. I'm not really the cook-type but I'd like to do something special for him.

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