Vegan Tempeh "Sausage" Pizza w/ Arugula Pesto, Yellow Tomato, Blue Potato, Balsamic Asparagus + Brussel Sprouts, and Tahini Lemon Drizzle

Vegan Tempeh "Sausage" Pizza w/ Arugula Pesto, Yellow Tomato, Blue Potato, Balsamic Asparagus + Brussel Sprouts, and Tahini Lemon Drizzle

Difficulty: 3/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)

Prep & Cook Time: 35-40 minutes
Servings: 8 slices

The Challenge: Sausage Pizza

Vegan sausage pizza? Get the hell out of here. No way!

Yes way. I am going to turn tempeh into the sage, savory pizza that Americans love. But we aren't going to just make sausage pizza. We are going to make VEGAN SAUSAGE PIZZA with amazing other flavors and kick that cheesy meaty pizza's ass right out the door. What makes this pizza so great is the depth of flavor. 

We start with a base of pesto. Pesto pizza is just better than tomato pizza. But wait I do both here with a layer of yellow cherry tomatoes immediately after the pesto. With that fresh cherry tomato, you get a kick of tomato joy in every bite, yes! 

Then, we complement this amazing base with a series of veggies. Creole potatoes, balsamic infused brussel sprouts + asparagus, our Italian sausage, and finishing it with some beautiful tahini drizzle.

nutritional pizza.png

So, how the hell are we going to make tempeh into sausage? Well, its all in the seasoning! Fennel, sage, onion powder, garlic powder, oregano, and paprika are what really give sausage that flavor. Tempeh has a really nice texture and holds flavor well. Pan frying it will give it a nice crisp and amazing flavor exterior. 

I think this is truly my best recipe yet! It will blow your taste buds away. Let's get to it as I want to eat another piece!

 

Ingredients:


Tempeh "Sausage Pizza

  • 1 pizza crust (I used Engine 2 Whole Wheat, Trader Joe's Gluten Free is great)

Arugula Pesto

  • 2 cups arugula
  • 1 cup basil
  • 1/4 cup walnuts
  • 2 tbl nutritional yeast
  • 1 tbl avocado oil
  • 1 lime, juiced
  • salt and pepper, to taste

Toppings

  • 1 cup yellow cherry tomatoes, halved
  • 1 medium blue potato, thin slices
  • 1 tbl avocado oil
  • 1/2 tsp old bay
  • salt and pepper, taste
  • 6-8 aspargus spears, diced, woody ends removed
  • 4-5 brussel sprouts
  • 1 tsp avocado oil
  • 2 tsp balsamic vinegar

Tempeh Sausage

  • 8 oz tempeh, small cubes
  • 2 tsp avocado oil
  • 1/2 tsp oregano
  • 2 garlic cloves, minced
  • 1/2 tsp red pepper flakes
  • 1/2 tsp smoke paprika
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp coriander
  • 1/2 tsp onion powder
  • 1/2 tsp sage
  • 1/2 chili powder

Tahini Lemon Drizzle

  • 1 and 1/2 tbl tahini
  • 1 tbl water
  • 1/2 lemon, juiced
  • 1/2 tbl balsamic vinegar

Other

  • red pepper flakes
  • arugula for serving

Equipment You'll Need:

Pizza Stone or Pizza Pan . Cutting Board . Medium Slicing Knife . Mixing Spoon . Measuring Cups . Measuring Spoons . Medium Bowl . Small Bowl . Whisk . Food Processor . Small Frying Pan . Medium Frying Pan . Large Frying Pan 


Before You Cook:

  • Chop fresh ingredients
  • Preheat oven to 450F
 1. We start with the sausage. Take cubed tempeh, add to medium bowl, and mix with oil and all spices. Mix well until coated. 

1. We start with the sausage. Take cubed tempeh, add to medium bowl, and mix with oil and all spices. Mix well until coated. 

 2. Place tempeh into a hot pan over medium heat, and cook on each side until crisped about 5 mintues then flip. After done crsiping, set aside.

2. Place tempeh into a hot pan over medium heat, and cook on each side until crisped about 5 mintues then flip. After done crsiping, set aside.

 3. Place all pesto ingredients into a food processor or blender and blend until well blended. 

3. Place all pesto ingredients into a food processor or blender and blend until well blended. 

 4. Take your pesto and spread it onto the pizza once it is done. We will continue to add ingredients to it. Set crust aside.

4. Take your pesto and spread it onto the pizza once it is done. We will continue to add ingredients to it. Set crust aside.

 5. Next, add the thinly sliced potato to the microwave and cook for 3-4 minutes. Then add to a small frying pan with oil and spices. Cook for 5-10 minutes until starts to brown. Set aside.

5. Next, add the thinly sliced potato to the microwave and cook for 3-4 minutes. Then add to a small frying pan with oil and spices. Cook for 5-10 minutes until starts to brown. Set aside.

 6. While potatoes and tempeh continue to cook, add the halved tomatoes to the pizza crust as seen above. We want a nice healthy layer of tomoatoes.

6. While potatoes and tempeh continue to cook, add the halved tomatoes to the pizza crust as seen above. We want a nice healthy layer of tomoatoes.

 7. Finally, add the asparagus and brussel sprouts plus oil to a large pan. Cook on medium-high heat for five minutes before adding balsamic vinegar and cook for another five minutes.

7. Finally, add the asparagus and brussel sprouts plus oil to a large pan. Cook on medium-high heat for five minutes before adding balsamic vinegar and cook for another five minutes.

 8. As ingredients are finishing, add to the pizza crust to build up the pizza. Place into oven and bake for 10 minutes at 450F.

8. As ingredients are finishing, add to the pizza crust to build up the pizza. Place into oven and bake for 10 minutes at 450F.

 9. While the pizza cooks, whisk together all the ingredients for the drizzle. Add more water if too thick.

9. While the pizza cooks, whisk together all the ingredients for the drizzle. Add more water if too thick.

 10. Serve up the slices with the drizzle and enjoy!!!

10. Serve up the slices with the drizzle and enjoy!!!

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