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Potato and Tempeh Sausage Vegan Pizza


Ingredients:


½ recipe Basic Pizza Dough
½ cup Classic Vegan Tomato Sauce
1 cup vegan mozzarella, shredded
½ package pre-seasoned Italian tempeh*
½ medium-size russet potato, halve and thinly sliced
½ fennel bulb, sliced very thinly
4 cloves garlic, minced
Olive oil, for brushing crust and drizzling on pizza
Salt, to taste


Makes 8 slices


Preheat oven to 500°F (260°C) for at least 30 minutes before baking your pizza (the pizza stone should be on the lowest rack position in your oven). Dust your pizza peel with flour or corn meal, and set aside.

On a floured surface, roll out dough and shape. Fold dough over once or twice, place on prepared peel, and unfold. Spread sauce on dough, leaving a ½ inch border. Sprinkle on vegan cheese and then add sliced fennel, garlic and potato. Drizzle evenly with olive oil, and sprinkle on a little salt. Brush sauce-free rim with olive oil.

Carefully transfer your pizza from peel to pizza stone, and bake for 10 minutes, or until the crust is golden brown.

*Italian Tempeh Sausage Recipe

You could buy Italian tempeh at your local Whole Foods store, but if you want to impress your friends with your culinary skills, why not make your own Italian tempeh!


Ingredients:


2 packages (8oz size) tempeh, cut into cubes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground fennel
½ teaspoon dried thyme
½ teaspoon crushed red pepper flakes
¼ teaspoon pepper
½ cup whole wheat flour
½ cup Bragg Liquid Aminos or tamari
¼ cup olive oil
safflower oil for frying


Makes 10 sausage patties


Place the cubes of tempeh in a steamer basket, steam for 15 minutes, and set aside to cool. 

Using your fingers, crumble the steamed tempeh into a bowl. Add the basil, oregano, garlic powder, onion powder, fennel, thyme, pepper flakes, and pepper to the tempeh and toss well to coat. Add the remaining ingredients and stir well to combine. 

Lightly oil or line a tray with waxed paper, and set aside. Using a ¼ cup measuring cup to portion the sausages, lightly fill it with the tempeh mixture and gently pack it into the cup with the back of a spoon. Flip the measuring cup over on to the tray and tap it to release the patty. Form the rest of the mixture into patties and chill in refrigerator for 1 hour. 

Lightly grease a non-stick skillet with a little safflower oil. In batches, cook the tempeh sausages until well browned on each side (about 5 to 7 minutes per side). Add more oil to the pan, if needed, to prevent the sausages from sticking.