Happy Friday, y’all! We’re just about done with the first week of 2017.
Now to a whole heap of folks all over this big ol’ world, this means we’ve got nearly one full week of livin’ that vegan life under our belts. #Veganuary #heckyeah
Now when I turned vegan just over two years back, it took me a spell to understand that I didn’t have to say goodbye to none of my favourite foods before I made the switch.
You can find a tasty vegan substitute for nearly anything, and the quicker you find ’em, the better.
The internet’s like a vegan’s best hunting dog – Pinterest & Finding Vegan are where I look for recipe ideas. If y’all haven’t given them a peek yet, get on it!
And seein’ as pizza’s on near about everyone’s favourites list (that means vegans & non-vegans alike!), I figured I’d start off this weekend with a delicious loaded vegan pizza recipe.
This pie is loaded up with rich basil-cashew pesto and all kinds of fresh green veggies. Ain’t no need for cheese here!
This thing is just bursting with flavour! My man and I polished off that pizza faster than you could ask ‘Can I have me a slice?’
I’m partial to Jamie Oliver’s pizza dough recipe myself but you can also use store-bought pizza dough or even a premade base – they’re usually vegan too.
If y’all whip up this recipe at home be sure you tag your photo #myvibrantkitchen. It warms my heart seeing all your beautiful kitchen creations.
And don’t forget now – sign up for My Vibrant Kitchen’s newsletter below so you get the latest recipes, tips on living that vegan life and travel journals delivered straight to your inbox.
Vegan Pesto Pizza With Green Winter Vegetables Recipe
– 1 pizza base (home-made or store-bought)
– ⅓ cup cashew nuts
– 2 big garlic cloves
– 3 Tbsp olive oil
– ½ tsp salt
– 1 handful fresh basil leaves
– 1 handful fresh kale
– 4 brussels sprouts
– ⅓ of a courgette
– ⅓ of a broccoli
– Drizzle olive oil
– Squeeze of lime
– Pinch of ground black pepper
1. In a blender, combine the cashew nuts, garlic cloves, olive oil and salt. Blend until the mixture is still slightly crumbly but well combined. Then add the basil leaves and blitz until it looks like pesto.
2. Wash the vegetables and roughly chop the brussels sprouts and broccoli. Thinly slice the courgette, I used a vegetable slicer and remove the tough kale stems.
3. Place the vegetables in a mixing bowl, drizzle with olive oil and massage the oil into the veg.
4. Roll out the pizza dough and thickly cover with pesto. Add the vegetables on top, be generous since the veg will shrink in the oven. Season with ground black pepper and pop it in the pre-heated oven.
5. Bake for 15 to 20 minutes at 180˚C or until the crust turns golden brown.
6. Serve and enjoy your Vegan Pesto Pizza with Green Winter Vegetables!
If you’ve enjoyed some of my other creations, there are countless more delicious recipes to try.
For instance, my Vegan Purple Cream Of Mushroom Soup With Wild Black Rice recipe is an absolute winner. It’s a hearty, creamy dish that combines the earthiness of mushrooms with the bold flavor of wild black rice.
Or, if you’re after something a little more unique and European-inspired, my Vegan Tarte Flambée (Aka Flammkuchen) recipe never fails to impress diners.
And when it’s cold outside and you need a comforting pasta dish, I highly recommend my Vegan Winter Vegetable Pasta With Pumpkin Seed Pesto recipe, packed full of seasonal vegetables and a rich pesto sauce.
Last but not least, if you’re a fan of Italian cuisine as I am — then definitely try my Vegan Rosemary Mushroom Tagliatelle With Cauliflower Cream recipe, it’s comfort food at its best!