Try out this restaurant-style Vegan Pizza Recipe in the comfort of yourown home. It’s easy to make and delivers the most delicious crust. Course EntreeCuisine American, Vegan Prep Time 40 minutesCook Time 15 minutesTotal Time 1 hourServings 8 PeopleCalories 189kcalAuthor Melissa Huggins Pizza Dough1 cup warm water1 packet fast-acting yeast2 cups all-purpose flour2 tablespoons olive oil(+ more for seasoning crust)2 tablespoons sugar, divided Toppings1 teaspoon salt(+ more for crust)1/2 teaspoon garlic powder1/2 cup marinara sauce(more if preferred)homemade vegan mozzarella cheese, sliced (or store-bought cheese)1/2 cup fresh basil, chopped1 1/2 teaspoons Italian seasoning(*optional) Instructions Notes Makes 2 10-inch pizzas. If the yeast doesn’t foam up after 7- 10 minutes, start with a new packet. Make sure the water iswarm, but not too hot or it won’t work. Nutrition Nutritional info does not contain the mozzarella cheese topping.Serving: 1Slice | Calories: 189kcal | Carbohydrates: 32g | Protein: 3g | Fat: 3g | Sodium: 345mg |Potassium: 71mg | Sugar: 3g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1.6mg
Homemade vegan cheese sauce to top pizzas and casseroles.Course condimentCuisine AmericanKeyword Vegan pizza cheesePrep Time 5 minutesCook Time 5 minutesTotal Time 10 minutesServings 8 slices of pizzaCalories 100kcalAuthor Monica Davis InstructionsHow to make vegan pizza cheeseHow to make vegan pizza with cheese saucesaucepan WhiskEquipment1 ¼ cup plain flavored oat milk¼ cup canola oilor other neutral-flavored oil2 tablespoons nutritional yeast2 tablespoons tapioca starch1 tablespoon cornstarchor potato starch1 teaspoon salt¼ teaspoon lemon juice¼ teaspoon garlic powder NotesBe sure to allow the cornstarch and potato starch to dissolve completely before turning onthe heat.Stir frequently while the pizza cheese is heating for a smooth consistent texture.NutritionServing: 0.25cup | Calories: 100kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 1g |Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 309mg | Potassium:58mg | Fiber: 1g | Sugar: 3g | Vitamin A: 77IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 0.4mg
prep time: 60 cook time: 1 5total time: 1 H O U R 1 5 M IN U T E S yield: 8 1 Xcategory: D IN N ER method: GRI L L IN G, B A KIN Gcuisine: I TA L I AN diet: VEGAN Description:This vegan pizza dough is quick and easy to make, with the most perfect crust, and tons of unbelievably vegan pizza toppings, includingthe best melty gooey vegan cheese! Options for both grilling the pizza and freezing the dough for later too!IngredientsSCALE 1x 2x 3xBasic Vegan Pizza Dough Recipe:Basic Vegan Pizza Toppings:Vegan White Bean Pesto Vegan Pizza Toppings:3 1/2 cups (440 grams) 00 flour or all-purpose flour or bread flour, plus more for kneading1 packet (2.5 tsp) quick rise yeast1 1/3 cup (320 mL) water, heated to 110F1 tsp sea salt1 tbsp olive oil1 cup-1 2/3 cup your favorite pizza sauce1 batch homemade vegan mozzarella cheese or store bought vegan cheeseFresh basil for garnish1/2 cup cannellini beans3 cloves garlic, minced2 tbsp olive oilJuice from 1 lemon1 tbsp fresh dill, choppedSea salt + pepper to tasteAdditional toppings: tomato sauce, vegan pesto, olives, mushrooms, vegan cheese InstructionsWeigh out all ingredients before beginning. Grease a large bowl with oil and set aside.1 Make the dough: in a stand mixer bowl or in a large bowl, whisk together the flour, sugar, salt, and quick-rise yeast. Attach thedough attachment if using a stand mixer or use a large wooden spoon and pour in the hot water and olive oil. Begin mixing thedough. If using a stand mixer, mix the dough on medium-high speed for 7-9 minutes. Or knead the dough in the bowl. The doughshould be slightly shaggy and tacky at this point. Then lightly flour a clean surface and place the dough onto the surface. Lightlyknead the dough for 2-3 minutes until it becomes less tacky and more smooth. Place the dough ball into the oiled bowl, cover, andallow the dough to double in size by placing it in a warm area, at least 85F.2 Make the pizzas: Preheat the oven to 475F. Once the dough has doubled in size, lightly punch down the dough. Re-flour a cleansurface or use a piece of parchment paper. This will be where you form the pizza dough. Remove the dough from the bowl anddivide the dough in half. If freezing the other half of the dough, see blog post for instructions. For the first pizza, begin toform the dough into a disk shape. Place the pizza dough on a piece of floured parchment paper or lightly floured surface, and gentlypush the middle of the dough out, being careful not to stretch the dough. See the video for a better visual. Your pizza shouldmeasure about 18″ in diameter. Repeat for the remaining dough ball.3 Garnish the pizzas: Spread 1/2- 2/3 cup pizza sauce over the dough, and sprinkle the vegan cheese on top. If making the garlickywhite beans, combine the beans, garlic, olive oil, lemon juice, dill, and sea salt together. Then top on your pizza. You can watch medo it in this video here!4 Bake the pizzas: place the pizzas onto a pizza tray, and bake the pizzas for 10-12 minutes, or until the vegan cheese melts and theedges of the dough are lightly golden. Remove from the oven.5 Slice the pizza and serve! Garnish with fresh basil, and enjoy!6 Heat your grill and arrange your toppings (sauce, mozzarella) near the grill. Grilled Vegan Pizza:Nutrition1Lightly brush your prepared dough with a little olive oil and place the dough onto the grill once the grill reaches 500F.2Cover the grill and allow the dough to cook for 2-3 minutes. Then flip the dough and allow it to cook for another minute.3Remove the dough from the grill and onto the baking sheet and add on your toppings.4Place the dough back onto the grill and cook for another 3 minutes until the cheese melts. If the cheese isn’t melting fast enough butyour crust is cooked, place the pizza into the oven at 475F for about 5 minutes.5Remove from oven and top with basil and extra olive oil if desired, then serve! NotesRecommended store bought vegan cheeses: the cheese you choose will be a big determinant as to whether your pizzas turn outgreat! I recommend Violife shredded mozzarella, as shown, or Miyoko’s Mozzarella Balls. Violife is nut free and soy free, and Miyoko’scontains cashews.
Everyone should know how to make delicious homemade pizza crust from scratch! The crust andvegan mozzarella are entirely homemade. This vegan mozzarella is made from cauliflower and is nut,soy, gluten, and oil-free. Use a store-bought sauce and add in a few extra seasonings and spices tobring it up a notch. PREP TIME: 20 minsCOOK TIME: 47 mins 1 hr 2 hrs 7 minsRISING TIME TOTAL TIME: 1 hr 2 hrs 7 mins EQUIPMENThigh speed blenderRolling PinINGREDIENTS3 cups flour1 packet of yeast (2 ¼ teaspoons/7g)1 tablespoon sugar1 ½ tablespoon olive oil1 cup warm water½ teaspoon salt½ head of cauliflower (10.5 ounces/300g)3.5 tablespoons tapioca flour1 tablespoon nutritional yeast½ teaspoon salt½ cup non-dairy milk PREP TIME: 20 minsCOOK TIME: 47 mins 1 hr 2 hrs 7 minsRISING TIME TOTAL TIME: 1 hr 2 hrs 7 mins ¾ cup tomato sauce¼ teaspoon garlic powder¼ teaspoon parsley¼ teaspoon oreganoPinch red pepper flakesINSTRUCTIONSPrep dough
This easy-to-make and easy-to-drink staple cocktail gets its stunning color from grenadine. If you don’t have grenadine on hand, you can make your own or use simple syrup. While you won’t get the color, it will still taste great and that’s what’s important! You can use freshly squeezed or store-bought orange juice to make this drink; freshly squeezed will make for a sweeter cocktail Prep Time: 5 minsTotal Time: 5 minsNutrition Profile: Dairy-Free Egg-Free Gluten-Free Low Fat Nut-Free Soy-Free Vegan Vegetarian IngredientsIce 4 thin slices orange, divided1 ½ ounces tequila½ cup orange juice½ ounce grenadine or simple syrup (see Tips)1 maraschino cherry for garnish (see Tips)DirectionsTipsTips: No grenadine? No problem. To make your own homemade grenadine, combine 1/4 cup pomegranate, cherry orcranberry juice (or water if you don’t have juice) and 1/4 cup sugar in a small saucepan. Heat to steaming overmedium-high heat, stirring occasionally; cook until the sugar is fully dissolved. Remove from heat and allow to cool.Store in an airtight container in the fridge for up to 2 weeks.Use Luxardo maraschino cherries (like the kind in the photo), if you can find them, for a sophisticated look andflavor.Nutrition FactsPer serving: Serving Size 1 cocktail 235 calories; total carbohydrate 34g; total sugars 26g; added sugars 11g;protein 1g; total fat 0g; vitamin a 349iu; vitamin c 85mg; folate 50mcg; sodium 7mg; calcium 35mg; iron 0mg;magnesium 19mg; potassium 335mgTequila SunriseThis easy-to-make and easy-to-drink staple cocktail gets its stunning color from grenadine. If you don’t havegrenadine on hand, you can make your own or use simple syrup. While you won’t get the color, it will still taste greatand that’s what’s important! You can use freshly squeezed or store-bought orange juice to make this drink; freshlysqueezed will make for a sweeter cocktail.By Kate E. Richards | Updated on June 19, 2020Step 1Fill a tall glass with ice, tucking 3 orange slices decoratively between the ice cubes and the inside of the glass. Addtequila, then top with orange juice. Pour grenadine (or simple syrup) slowly over the top of the drink. Garnish withthe remaining slice of orange and a cherry, if desired.
Who says margaritas are just for summer? This pomegranate twist on a cocktail favorite is good all year long–elegant enough for the holidays and fun enough for an outdoor barbecue Ingredients1 tablespoon lime zest1 tablespoon kosher salt (optional)1 cup white tequila, chilled1 cup pomegranate juice, chilled½ cup lime juice, plus 1 lime wedge¼ cup Triple Sec2 tablespoons simple syrup (see Tip)Ice cubesPomegranate seeds for garnishLime slices for garnishDirectionsTipsTo make ahead: Cover and refrigerate the margarita mix (Step 2) for up to 2 days.Tip: To make your own simple syrup: Bring 1 cup sugar and 1 cup water to a boil in a medium saucepan, stirringfrequently to dissolve the sugar. Let cool for 30 minutes and then refrigerate until cold, at least 1 hour. Makes about1 1/2 cups.Pomegranate MargaritasWho says margaritas are just for summer? This pomegranate twist on a cocktail favorite is good all year long–elegant enough for the holidays and fun enough for an outdoor barbecue.By Devon O’Brien | Updated on June 22, 2017Step 1Sprinkle lime zest on a small plate and combine with salt (if using).Step 2Combine tequila, pomegranate juice, lime juice, Triple Sec and simple syrup in a pitcher.Step 3Rub the rims of 6 glasses with the lime wedge and dip in the zest (or zest-salt mixture). Fill the glasses with ice andtop with about 1/2 cup margarita mixture each. Garnish with pomegranate seeds and lime, if desired.
Celebrate Pride Month–or any other occasion that calls for rainbows–with these vibrant, tropical-flavored frozen margaritas! This four-layer fruity cocktail uses only natural ingredients and colors, including a quick infusion made with dried butterfly pea flowers that makes for a dramatic pop of blue. This rainbow margarita is bright and citrusy, with dominant flavors of strawberry and pineapple. Feel free to use fresh or frozen fruit in these pretty margs. Prep Time: 10 minsAdditional Time: 30 minsTotal Time: 40 minsNutrition Profile: Dairy-Free Egg-Free Gluten-Free Vegetarian Vegan Nut-Free Soy-Free IngredientsButterfly Pea Flower-Infused Tequila½ cup tequila¼ cup dried butterfly pea flowers (see Tip)Green Layer1 ½ ounces tequila1 ounce lime juice½ ounce agave syrup½ cup chopped avocado (see Tip)1 cup crushed iceYellow Layer1 ½ ounces tequila1 ounce lime juice½ ounce agave syrup½ cup pineapple chunks1 cup crushed iceRed Layer1 ½ ounces tequila2 ounces lime juice½ cup chopped strawberries1 cup crushed ice Blue Layer1 ½ ounces butterfly pea flower-infused tequila1 ounce agave syrup1 cup crushed iceLime slices for garnishDirectionsTipsTo make ahead: Refrigerate butterfly pea flower-infused tequila (Step 1) for up to 1 week.Tips: Dried butterfly pea flowers (aka butterfly pea tea) is an herbal tea from Southeast Asia that changes from blueto purple when mixed with an acidic ingredient (like the lime juice in this margarita recipe). You can buy it in bulk orin teabags online.If you’re not a fan of avocado, you can substitute honeydew melon or kiwifruit for the green layer. Simply replace the1/2 avocado with a 1/2 cup of either honeydew or kiwi.For the best-looking layers, and to keep things from getting too melty while you’re blending, you can pour eachlayer into a mason jar or other container and store it in the freezer while you blend the next layer. When all of theblending is done, remove the jars from the freezer and pour the layers into the serving glasses.Nutrition FactsPer serving: Serving Size 1 cocktail 214 calories; total carbohydrate 24g; dietary fiber 2g; total sugars 18g; addedsugars 14g; protein 1g; total fat 3g; saturated fat 0g; vitamin a 89iu; vitamin c 36mg; folate 33mcg; sodium 4mg;Step 1To prepare butterfly pea flower-infused tequila: Combine 1/2 cup tequila and dried butterfly pea flowers in a liddedjar; cover tightly and shake to combine. Let steep at room temperature until the color turns a deep blue, about 30minutes. Strain through a fine-mesh sieve; discard the flowers and reserve the tequila. (You’ll have more blue tequilathan you need for these cocktails; refrigerate any extra for up to 1 week.)Step 2To prepare green layer: Add 1 1/2 ounces tequila, 1 ounce lime juice, 1/2 ounce agave, avocado and 1 cup ice to ablender. Blend on high until smooth. Divide between four highball glasses (see Tip).Step 3Quickly rinse the blender and make the yellow layer: Add 1 1/2 ounces tequila, 1 ounce lime juice, 1/2 ounce agave,pineapple and 1 cup ice to the blender. Blend on high until smooth. Divide between the glasses.Step 4Quickly rinse the blender and make the red layer: Add 1 1/2 ounces tequila, 2 ounces lime juice, strawberries and 1cup ice to the blender. Blend on high until smooth. Divide between the glasses.Step 5Quickly rinse the blender and make the blue layer: Add 1 1/2 ounces of the reserved blue tequila, agave and ice tothe blender. Blend on high until smooth. Divide between the glasses.Step 6Garnish each drink with a lime slice, if desired, and serve with straws
For those of you who always loved to run to the curb to buy a little bit of summer on a stick, this drink is right upyour alley. The secret to the straight-from-the-ice-cream truck taste of this creamy frozen treat? Double the fruit!A little bit of frozen mango helps thicken the drink naturally in the blender while boosting the juicy flavor of freshorange juice. Unsweetened vanilla coconut milk brings just a hint of sweetness while keeping this added-sugar-freeand vegan. You could also use a sweetened coconut milk if you prefer a little more sweetness. Enjoy this refreshingand nostalgic drink on its own, or add a splash of your favorite vodka or rum for a summer happy hour indulgenceP.S.: Unlike the ice cream version, this one travels well in an insulated cup if you want to take it poolside! Prep Time: 10 minsTotal Time: 10 minsNutrition Profile: Dairy-Free Egg Free Gluten-Free Vegetarian Vegan Nut-Free Soy-Free Ingredients1 ¼ cups orange juice or tangerine juice (fresh or refrigerated, not from concentrate)½ cup unsweetened vanilla coconut milk1 ½ cups ice cubes¼ cup frozen mango chunks2 ounces vodka, vanilla vodka, orange vodka, vanilla rum or white rum (Optional)2 orange slices for garnish DirectionsNutrition FactsPer serving: Serving Size 12 oz. 96 calories; total carbohydrate 21g; dietary fiber 1g; total sugars 17g; protein 1g;total fat 1g; saturated fat 1g; vitamin a 602iu; vitamin c 84mg; folate 47mcg; sodium 2mg; calcium 45mg; iron0mg; magnesium 27mg; potassium 320mgWhipped Frozen CreamsicleFor those of you who always loved to run to the curb to buy a little bit of summer on a stick, this drink is right upyour alley. The secret to the straight-from-the-ice-cream truck taste of this creamy frozen treat? Double the fruit!A little bit of frozen mango helps thicken the drink naturally in the blender while boosting the juicy flavor of freshorange juice. Unsweetened vanilla coconut milk brings just a hint of sweetness while keeping this added-sugar-freeand vegan. You could also use a sweetened coconut milk if you prefer a little more sweetness. Enjoy this refreshingand nostalgic drink on its own, or add a splash of your favorite vodka or rum for a summer happy hour indulgence.P.S.: Unlike the ice cream version, this one travels well in an insulated cup if you want to take it poolside!By Casey Barber | Updated on June 19, 2020Step 1Combine orange (or tangerine) juice, coconut milk, ice, frozen mango and vodka or rum (if using) in a blender. Blenduntil the mango is pureed and the ice is crushed to a slushy consistency. Divide the creamsicle between 2 12-ounce glasses, garnish each with an orange slice, if desired, and serve immediately
A veganized version of the classic McDonald’s Big Mac. Prep time: 10Cook time: 10Total time: 20 INGREDIENTS1 Beyond Meat burger [4 oz]⅛ tsp salt¼ tsp pepper¼ tsp garlic powder⅛ white onion¼ cup iceberg lettuce1-2 dill or sour dill pickles1 piece vegan American or Cheddar cheese¼ cup vegan mayo1 tbsp sweet dill or dill relish1 tsp maple syrup1 tsp onion powder1 tsp apple cider vinegar2 tbsp ketchup⅛ tsp salt1 ½ sesame seed bunsINSTRUCTIONS Prepare special sauce by adding all ingredients into a bowl. Mixing well together until sauceturns light orange and refrigerate. Can be refrigerated for up to 3-4 days. PREP TIME COOK TIME TOTAL TIME COURSE CUISINE SERVINGS distributed per patty side distributed per patty side distributed per patty side choppedshredded sliced Special Sauce 1 top and 2 bottoms
Time: 30 minutes Cook Time: 15 minutes TotalTime: 45 minutesYield: 6-7 burgers Between homemade, restaurant, and store-bought, these are the best black bean burgers I’ve evertried. These burgers are not vegan or vegetarian. (See recipe note to make adjustments ifnecessary.) With great reviews from taste testers around the world, I’m confident you’ll be satisfiedwith this black bean burger recipe! Ingredients2 (14 ounce) cans black beans, drained, rinsed, and patted dry1 Tablespoon extra virgin olive oil3/4 cup finely chopped bell pepper (1/2 of a pepper)1 cup finely chopped yellow onion (1/2 of a large onion)3 garlic cloves, minced (about 1 Tablespoon)1 and 1/2 teaspoons ground cumin1 teaspoon chili powder1/2 teaspoon garlic powder1/4 teaspoon smoked paprika1/2 cup bread crumbs or oat flour1/2 cup feta cheese (skip if vegan)2 large eggs (see note for vegan substitution)1 Tablespoon Worcestershire sauce (see note for vegan & vegetarian version)2 Tablespoons ketchup, mayo, or BBQ saucepinch salt + pepper Instructions★ 4.9 from 703 reviews2 (14-ounce) cans of black beans, drained, rinsed, and patted dry1 Tablespoon extra virgin olive oil3/4 cup finely chopped bell pepper (1/2 of a pepper)1 cup finely chopped yellow onion (1/2 of a large onion)3 garlic cloves, minced (about 1 Tablespoon)1 and 1/2 teaspoons ground cumin1 teaspoon chili powder1/2 teaspoon garlic powder1/4 teaspoon smoked paprika1/2 cup bread crumbs or oat flour1/2 cup feta cheese (skip if vegan)2 large eggs (see note for vegan substitution)1 Tablespoon Worcestershire sauce (see note for vegan & vegetarian version)2 Tablespoons ketchup, mayo, or BBQ saucepinch salt + pepperPreheat oven to 325°F (163°C). Spread beans evenly onto a lined baking sheet and bake for15 minutes until slightly dried out.1Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat untilpeppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out.Place in a large bowl or in a food processor with the remaining ingredients (cumin, chilipowder, garlic powder, smoked paprika, bread crumbs, cheese, eggs, worcestershire,ketchup, salt, and pepper). Stir or pulse everything together, then add the black beans.Mash with a fork or pulse the mixture, leaving some larger chunks of beans. Form into patties– about 1/3 cup of mixture in each. 3To bake: Place patties on a parchment paper lined baking sheet and bake at 375°F (191°C)for 10 minutes on each side, 20 minutes total. To grill: Place patties on greased aluminumfoil and grill 8 minutes on each side. Heat temperature is personal preference as all grillsdiffer. Generally, black bean burgers should grill on medium-high heat about 350°F (177°C)– 400°F (204°C).4Serve with your favorite toppings. Store leftovers in the refrigerator for up to 5 days. 5Freezing Instructions: Cooked or uncooked black bean burgers freeze wonderfully for upto 3 months. Stack between parchment paper in a freezer container or zipped-top bag.Thaw in the refrigerator and reheat to your liking or, if uncooked, cook according toinstructions. If desired, you can skip thawing and reheat/cook from frozen for an extracouple minutes. Vegan & Vegetarian: Worcestershire sauce is not vegan or vegetarian. For vegetarianburgers, leave it out or replace with your favorite vegetarian condiment such as BBQ sauce.For vegan burgers, make the following 3 changes– (1) leave out the Worcestershire sauce orreplace with your favorite vegan condiment such as BBQ sauce, (2) leave out the cheese,and (3) replace the eggs with 1/3 cup mashed sweet potato.
