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Vegan Pizza Toppings for Winter

2. Crunchy Crumbled Tempeh

  • 2 tablespoons olive oil
  • 8 ounces tempeh
  • Sea salt and freshly ground black pepper

Heat the oil in a large skillet over medium-high. Use your fingers to crumble the tempeh into the hot oil. Cook, stirring frequently, until the tempeh is browned and crisp on all sides, five to seven minutes. Remove the tempeh with a slotted spoon and drain on paper towels. Sprinkle with salt and pepper.

Top pizza crust with crunchy crumpled tempeh before baking. Good with tomato sauce, caramelized balsamic onions, spinach, roasted garlic, olives or any other pizza topping.

Up next: Creamy Walnut-Mushroom Sauce

One comment
  1. SIlky Sienna

    This sounds mouthwatering! I haven’t made a mushroom sauce since last winter…and then I used the very expensive Maitake, that soft, feathery, brain-like head of mushroom.

    I use some vegan products in my recipe posting, as it is gluten and dairy free. Looks like there is no need to amend this recipe to fit my and my readers needs. Thanks -Silky
    P.S.- wish you had a pic on this one!

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