While the oven was preheating at 425 degrees, I rolled out a chunk of dough I had taken out of the freezer and set out on the drain board at lunchtime.
Then I added: 1/4 cup of chunky, low-sugar marinara sauce; thin slices of green and yellow zucchini (about 1/2 cup)’ 3 big mushrooms, sliced; 1/4 cup of chopped red onions; 1/2 medium tomato, sliced; 3/4 cup of finely chopped broccolette; and 3 ounces of thinly sliced multi-grain tempeh. Then I drizzled on some pre-made Vegan Cheese Sauce. (Remember my recipe made from potatoes, carrots and nutritional yeast?)
I popped the pizza into the oven and baked it for about 12 to 15 minutes, turning the tempeh slices over at about 7 minutes of baking time.
While that was baking I quickly cut up some more mushrooms, the rest of the yellow and green zucchini, red onion, about 4 bunches of the broccolette, and the remaining 3 ounces of multi-grain tempeh (it comes in 6 oz chunks).
I sprayed on a bit of olive oil cooking spray, sprinkled on some Spike seasoning, a pinch of Mrs. Dash Chipotle seasoning, drizzled on some balsamic vinegar and quick popped that in the oven to roast with the pizza for about 15 to 20 minutes, just until the zucchini was crisp tender.
I’m planning to have the roasted veggies and tempeh for my lunch today. It will taste great sprinkled over a bed of spinach. Add a few beans, salsa and chunks of avocado. YUM! I can’t wait.
I think some of my best tasting meals are not from a recipe in a book, they just come from tossing together some great tasting “left over veggies”… sprinkle on some tasty seasonings and maybe toss on some beans or tempeh or tofu or vegan meatless, meatballs. Then spoon that mixture over some cous cous, brown rice, quinoa, or a bed of spinach or kale. Yummers. Truly the meal ideas are endless!
It’s not about fancy in Karen’s Healthy Kitchen. It’s about nutrition, and it’s about taste!