Tuesday, August 28, 2012
On weeknights I tend to cook relatively healthy meals most of the time which means I don't mind having a splurge on something a little less healthy on the weekends. Pizza and calzones are examples of the more indulgent meals that we enjoy on these occasions. Last weekend I had a vague plan to make pizza and wanted to use up some beetroots so I made another batch of beetroot pepperoni on Friday night.
The following day I noticed our freezer was half full of mock meat from a shopping expedition to Vincent Vegetarian Food over six months ago and realised that I had never tried any of these mock meat products on pizza before. A further scrummage in the fridge revealed some other interesting leftovers I'd forgotten that had potential pizza toppings written all over them - tofu bacon and tempeh burgers. The original plan of a beetroot pepperoni pizza was transforming into a vegan meat lovers pizza before I knew it which sounded even more interesting!
After layering the pizza base with tomato paste, chopped onions and garlic, on went the mushrooms, beetroot pepperoni and tofu bacon. Next up was the "chicken" mock meat, chopped up tempeh burgers, a drizzle of BBQ sauce, followed by a layer of cheezly. This was the tastiest and most delicious vegan pizza that I've made and we all enjoyed it so much. Even though it didn't have the healthiest toppings, it's not a combination I can see happening around here again unless of course I'm graced with the same leftover ingredients at the same time.