Whether they're lentil, quinoa or rice and bean tacos, we have some sort of taco-esque food at least once a week in the Chubby Vegan Household.
I am also a girl who likes her pizza.
We don't actually have this as much as I'd like to, mainly because I'm lazy and I don't feel like making the pizza crust from scratch, but too frugal and don't want to buy one.
But for week three of VeganMofo, I decided it was time to bust out the big guns.
We talking taco pizzas (on freshly baked naan bread), stacked with a "cheeze" sauce, soyrizo, black bean and corn salsa and shredded lettuce.
Let's just say these got several thumbs up from Chubby Vegan Dad.
See the Naan ingredients and directions here. Only change: Sub the cumin and tumeric with 1 TBS of taco seasoning.
Jar of salsa (we chose black bean and corn because it's our favorite)
2 cups shredded lettuce
1 cup soyrizo
1/2 cup nutritional yeast flakes
3 1/2 cups water
1 TBS lemon juice
2 TBS chipotle hot sauce
1/2 cup oats
2 TBS vegan sour cream
2 TBS taco seasoning
2 TBS corn starch
1/4 cup garlic
Make the naan as directed on the page above.
In a skillet, cook soyrizo for 10 minutes in a thin layer of oil.
In a food processor, blend nutritional yeast, water, oats, lemon juice, hot sauce, sour cream, corn starch taco seasoning and garlic.
Pour mixture into a saucepan and bring to a boil for three-five minutes, stirring constantly with a whisk (so nothing sticks to the bottom!) until thick.
Spread a layer of cheeze sauce on the naan and top with soyrizo, salsa and shredded lettuce.
This recipe is specifically Chubby Vegan Mom and Dad approved (the little one liked it too, of course).
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