Daily Vegan Lunch for 20 May, 2013: Meaty Pizza




1 pizza crust

Meaty topping

2 cups sliced button mushrooms


3 tablespoons vegetable oil
1 vegan broth cube
1 cup TVP reconstituted in 1.5 cups water or 2.5 cups vegan burger crumbles, thawed if frozen
1/2 teaspoon fennel
1/2 teaspoon oregano
1/2 teaspoon basil
1 cup onion, chopped
2 cloves garlic, minced
1 cup prepared salsa (I used Whole Foods Organic salsa, medium heat)


Preheat oven to 450 degrees.  Make meaty topping: Reconstitute and strain TVP by adding water to TVP in a bowl.  Wait 10 minutes.  Strain excess water and set aside.  Sauté onion in oil in a pot on medium heat.  Add herbs and garlic, cook for one minute.  Add strained TVP or vegan crumbles and salsa, stir well until well-mixed.

Roll out pizza crust on a pizza pan.  Spread the TVP-salsa mixture  on the crust and top with mushrooms.  Bake at 450 for 20 – 25 minutes until top begins to brown.

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