A Vegetarian Version of a Vegan Coconut & Berries Recipe | Serves: 2-4 | Time: ~40 min
Ingredients
Choice of pizza dough*
1/2 cup #walnuts
1 cup sliced #mushrooms
1 tbsp EVO
1/2 onion, diced fine
1 garlic clove, minced
1 medium #tomato, de-seeded and chopped fine
1 tbsp tomato paste
1 tsp paprika
1/2 tsp cumin
1/4 tsp cinnamon
1/4 tsp allspice
Pinch of chili flakes
1/2 tsp salt
Handful of fresh parsley, finely chopped
Hanful of fresh mint, finely chopped
To serve- any number of the following:
Red onion, sliced
Fresh parsley
Tahini sauce
Instructions
In a food processor, pulse the mushrooms and walnuts until coarsely chopped and well combined. Set aside.
Preheat the oven to 450F. (My frozen cauliflower crust called for 425, so that's what I did. Good thing about not eating meat is that you don't have to worry about raw meat.)
Heat the olive oil in a large pan over medium heat, add the onion and sauté until translucent (5-7 minutes).
Add the garlic, tomato, tomato paste, spices and salt and cook for a further couple of minutes. Add the mushroom walnut mixture and stir to coat in the spice mixture. It might look dry at this stage but the mushrooms will release some moisture as they cook. Cook for approx 10 minutes, stirring every now and again, until the tomato is cooked down and you have a thick, slightly saucy mixture. Stir through the chopped herbs and set aside.
Roll out your pizza dough to a thin oval shape, top with the spiced "meat", spreading it evenly but not too thick or the dough will get soggy. There might be leftover spread.
Transfer to a lined baking sheet and cook for 10-15 minutes until the dough is cooked through and crisp.
Add toppings of choice and serve.
* I used frozen cauliflower pizza dough by Caulipower. They happen to use eggs, so today's meal is not vegan. However, you can always make your own cauliflower crust with Neat Eggs or flax eggs to make it vegan.
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