



It is National Vegan Pizza Day on June 29th! as if we needed a reason to eat more Pizza. 🙂 And It is the season to use up all the BBQ sauce(though it is still cold and rainy out here). I made this Pizza around the time when I made BBQ Chickpeas tortilla pizza, so it was sitting in the drafts for a while.



I used my own Smoky Maple Barbecue sauce. The tempeh gets all juicy, sticky and smoky. I added a bit of Sriracha for a spice and tang kick. Paired with red onions, bell peppers and parsley, this pizza comes together quite quickly and deliciously.



My kitchen is in the middle of being unpacked and organized and I finally whipped up a batch of Aloo Gobi and Daal for dinner yesterday and it was bliss. After 4 days of food from restaurants, it was like a beautiful song to my taste buds and tummy. We still dont have wired net. Apparently it takes a week for the cable/net companies to just figure out if they even serve the particular address. Dude, look up the map and tell me you dont serve the neighborhood within a minute. Why send an engineer to find the physical address and determine, oh, we dont serve this neighborhood. Pfft. So I am tethering over my phone wireless. No movies or youtube for a while. sigh.







That slice!



You can replace the tempeh with tofu, seitan, other meat subs, or cooked Chickpeas or blanched Cauliflower Just toss the cauliflower or chickpeas in bbq sauce, place on pizza and bake.



For More Pizzas and I mean 20 or so more Pizzas for Pizza day here.. Several different crusts, gluten and grain free options as well.





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.







