Smoky BBQ Tempeh Pizza with Red onions, Bell peppers and Parsley. Vegan Recipe

Pictured Clockwise: Mac n cheese Pizza, Missir Wot on Teff crust, Tikka masala on GF crust, Samosa Pizza, Mediterranean thin crust, Deep Dish Jalapeno Popper Pie.

Let me know which one of the Pizzas are you going to make this Saturday to celebrate #veganpizzaday.

Steps:

Cook the tempeh with the bbq sauce and water till all gets absorbed.

Roll out or shape the dough. Layer onions and peppers.



Layer the tempeh, salt and pepper. 

Top with non dairy cheese of choice and fresh or dried parsley.
Bake at preheated 405 degrees F for 20 minutes.
Serve hot.

Smoky BBQ Tempeh Pizza with Red onions, Bell peppers, parsley
Allergy Information: Free of Dairy, egg, corn, nut. Can be made soy-free

Ingredients:
BBQ Tempeh:
4 oz Tempeh chopped(I use 3 grain Tempeh asit cooks faster)
2-3 Tablespoons Smoky Maple Barbecue sauce
1/2 cup water
1 Tablespoon Sriracha (optional. I like the added spice)
a generous pinch of sea salt

Pizza:
1 Recipe herbed Easy Pizza Crust or Gluten-free crust

1/2 Red onion Sliced 
1 Green bell pepper Sliced
Chopped Parsley or dried Parsley
Daiya Mozzarella or Pepperjack or this coconut milk mozzarella shreds.

Method:
BBQ Tempeh:
In a pan, add all the ingredients for bbq tempeh. Mix well and cook partially covered on low-medium heat until all liquid is absorbed. 15-20 minutes. 
Pizza:
Roll out and Shape the Pizza dough.
Brush with a little Olive oil if using.
Top with Red onions.
Then sliced Green bell pepper.
Top with BBQ Tempeh cubes.
Drizzle some more BBQ sauce.
Top with shredded cheese.
Sprinkle some Parsley.(or use fresh cilantro)
Bake at pre-heated 405 degrees F for 20 minutes.
Broil on Low for half a minute.
Remove Pizza, sprinkle chili flakes or black pepper, slice. 
Serve hot!

Variations:
Add mushrooms, or mango or pineapple.
Use fake meats, cooked Cauliflower or chickpeas or jackfruit tossed in bbq sauce instead of Tempeh. 



This Pizza is being shared at Ricki’s wellness weekend.