If all is going as planned, I am currently in Venice! Today, I am featuring one of my favorite bloggers, Barb from That Was Vegan?. Barb’s recipes make it completely impossible to feel like you are missing out as a vegan. She designs delicious, comfort foods to meet all cravings. I will stop babbling now and hand it over to her!
People often think preparing vegan food is somehow more complicated or time consuming than “regular” food, and they’ll use that as an excuse for not including more plant-based meals in their diets.
This isn’t true, of course. You can make super-complicated or ultra-easy meals of any kind, no matter what kind of foods you eat!
If you’ve ever read my blog That Was Vegan?, you know I share all sorts of easy recipes that are perfect for new vegans and the veg-curious, many of which are based on what I call “old favorites”… the types of dishes we all used to eat before going vegan! Why do I focus on these kinds of recipes? Because I believe with all my heart that vegan food is a wonderful, delicious and easy way to make a huge change in the world around you. Who wouldn’t want to make the world a better place just by eating, right?
And so today I bring you one of the easiest recipes ever: Vegan English Muffin Pizzas! These delicious bites are perfect for a light lunch or a fun movie-night dinner. Have a teenager who is interested in veganism? They could totally make these on their own!
I piled mine high with bell peppers, onions and even a little summer squash. For the cheese I used just a bit of Daiya mozzarella for some richness. Your favorite red sauce combined with a little S&P and oregano will finish it all off nicely. And obviously this is a dish that really lends itself to changing it up depending on your moods and tastes!
Okay, looking for some more details? Here you go…
Chop and water saute your favorite veggies (~1/4 to 1/2 cup for each pizza) for just a couple minutes to get them soft. If you’d like them to retain a little bite, skip the saute! Split your english muffins in half and top each side with 1-2 tablespoons of pizza sauce, then pile on the veggies. Top with vegan cheese shreds, plus S&P to taste. Other great seasonings? Crushed red pepper flakes, dried basil, oregano, or even an Italian-mix! Bake on a cookie sheet at 375 for 10 minutes or until the cheese is melty and everything is warm!