Mushroom Mini Pizza – Mizza
Mushroom Mini Pizza – Mizza
Mushroom Mini Pizza is the perfect party food! This vegan and gluten-free mini pizza with tomato sauce, fresh veggies and a perfectly tender crust is a real crowd pleaser.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 4 mini pizzas
Ingredients
- 6 large shitake mushrooms or any other rather big mushroom //brushed clean// stems removed
- olive oil
- ¼ tsp garlic powder
- ¼ tsp dried parsley
- ¼ tsp dried oregano
- 1 cup marinara sauce store bought or see recipe below
- ½ cup veggies of your choice I used red bell pepper, onion, zucchini and corn
- vegan parmesan cheese
- my vegan uncheesy parmesan optional // see recipe below
Instructions
- Preheat oven to 400 degrees F (204 C).
- Place cleaned mushrooms on a baking sheet and lightly drizzle both sides with a little olive oil. Sprinkle with garlic powder, parsley, and oregano. Then bake for 5 minutes.
- In the meantime, prep veggies and prepare marinara sauce if you aren't using one that's prepped already.
- Once par-baked, pull mushrooms out of the oven and top with desired amount of pizza sauce, veggies, and a sprinkle of vegan parmesan.
- Bake for 15-20 minutes, or until the veggies are mostly cooked.
- Serve with fresh basil, extra vegan parmesan and cashew pistachio topping
Marinara Sauce – THE meal prep essential
Easy, 1-pot marinara sauce that's rich in flavor, color and nutrients. Simply seasoned, cooked low and slow during a prep session, and perfect for many dishes during a meal prepped week!
Servings: 7 1/2 cups
Equipment
- 1 pot or sauce pan
Ingredients
- 2 tbsp olive oil
- 2 large cloves garlic minced
- 2 28-ounce cans peeled crushed or diced tomatoes without salt if where you live, "tomate frito" exists, use this
- 2 tsp dried oregano
- 1 tsp maple syrup optional/skip if using tomate frito
- 3/4-1 tsp fine salt
- 1/4 tsp red pepper flake increase according to preference
- 1-3 tbsp nutritional yeast
- 3-4 tbsp tomato paste
- 1/2 cup parsley or basil combining parsley and basil or even parsley and cilantro will also work
Instructions
- Heat a large pot over medium-low heat. Once hot, add oil and garlic. Sauté briefly for 1 minute, stirring frequently, until barely golden brown. Then add tomatoes, oregano, maple syrup, salt, and pepper flake.Bring to a simmer over medium heat. Then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally. Then add parsley and/or basil and stir. Cook for 5 minutes more.Taste and adjust flavor as needed, adding more salt for saltiness, oregano or basil for freshness/herbed flavor, pepper flake for heat, or maple syrupr for sweetness.Add nutritional yeast and tomato paste.If the sauce has thickened too much at this point, thin with a little water. Although I prefer mine thicker and leave it on the thick/chunky side.Serve with your favorite Italian dishes
Cashew Pistachio Salad Topping – Uncheesy Parmesan
Tired of nutritional yeast to have an artificial cheese flavour? Try nutrition-packed cashew and pistachio salad topping. I promise you (and most vegans out there) don't miss the cheese flavour on salads, pasta, lasagne and such after having tried this uncheesy parmesan recipe.
Prep Time5 mins
Cook Time5 mins
Servings: 20
Equipment
- food processor
Ingredients
- 1 cup raw cashews
- 1 cup pistachios
- 2 cloves garlic
- juice of 1 lemon
- 4 tbsp golden flax seed
- 2 tbsp nutritional yeast
- 1/2 tbsp paprika powder
- 1 tbsp ground nutmeg
Instructions
- Roast cashews and pistachios without oil in a pan until fragrant. Take out and let sit to cool.
- Add the flax seed and the cooled nuts into a food processor and process using the pulse function. You are aiming for chunky texture rather than fine meal.
- Mix the remaining ingredients with the chopped nuts and flax seeds and fill into mason jars. The nut topping can be stored in the fridge for several month.
Notes
This topping can be used to sprinkle on zucchini spaghetti, regular pasta, salads, savoury oatmeals and so much more.
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