Vegan Challenge Day# 5

Breakfast: pancakes with frozen blueberries

Lunch: The kids were home (teacher's work day), so they ate all of the leftovers in the fridge from the last few days.





* 1 tablespoon active dry yeast, 

        or 1 oz (25 g) brewer’s yeast

* 1 1/2 cups (350 cc) warm water

* 3 1/2 cups (500 g) flour (I used wheat flour)

* 1 tablespoon extra-virgin olive oil

* pinch of salt

I used this recipe but if you want to save time, there are pre-made vegan pizza crust available at most grocery stores.

Pizza Sauce

28 oz can of diced tomatoes in juice

1/2 cup red bell pepper, chopped

1/2 cup green bell pepper, chopped

1/2 cup red onion, chopped

2 garlic cloves, minced

1 tablespoon oregano

1 teaspoon black pepper

1 teaspoon sea salt


3 cups raw spinach

1 block of tofu, drained and cut into cubes

1 cup raw cashews (to sprinkle over finished pizza)

1/3 cup nutritional yeast (for vitamin B12 & a "cheesy" taste)


Why is B12 important for a plant-based diet? Check out some information here.

1 teaspoon of all-season salt and garlic salt (optional; to sprinkle over cooked tofu)


Put chopped vegetables, salt, pepper, and oregano in a sauce pan and cook for about 5 minutes on medium heat. Add diced tomatoes. Reduce heat a little, cover and simmer for about 15 minutes, stirring occasionally.


Dry-fry the tofu for about 4 minutes on each side over medium heat.

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Mix in garlic salt and all-season salt to give more flavor.

Cook spinach for about 3 minutes on medium heat. If necessary, use a few drops of water at the bottom of the pan to prevent sticking.

Spread sauce on pizza crust and top with tofu and spinach.

Put cashews and nutritional yeast in food processor for 15-30 seconds and sprinkle over pizza as a Parmesan cheese.

This pizza is a favorite at our house. :-)

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