As I further explored the vegan lifestyle, I soon became open to trying new things, from tofu to tempeh and from nutritional yeast to nut cheeses.
By the time I gave birth to Pearyn, we had gotten rid of most of the processed mock meat products in our house. Don't get me wrong, I'm not an anti-mock-meat vegan, but from a nutritional standpoint I was already obsessed with vegan ice cream and cookies, I figured this was one area where I could make a few changes (not to mention save a few bucks, that fake meat is expensive!!)
Soon we found ourselves subbing lentils for ground meat in things like "meatloaf" and now we use chick peas in place of chicken in wraps. I'm still a sucker for Daiya though, I don't think there's any avoiding that.
Every now and then, however, you come across a recipe that in order to veganize, you've got to just use a hodgepodge of mock meat and vegan dairy products, and you've got to be OK with it.
And I promise you, one scoop of this pizza dip and you will absolutely swoon. You won't care that it's loaded with vegan cream cheese or mock pepperoni, all you'll be concerned with is grabbing another bread stick to scoop up all this deliciousness. The best part about this recipe is that you can cater it to whatever your pizza preferences are, from pepperoni to sausage to all veggies!
Crock Pot Pizza Dip
20 oz pizza sauce (I strongly encourage you to use pizza sauce, not spaghetti sauce)
12 oz vegan cream cheese (don't like the commercial kind? Try this homemade version!)
1 package vegan pepperoni (we used Tofurky because it's seriously magical)
1 medium sweet onion
1 1/2 cup chopped up mushrooms (we used baby bella)
1 TBS garlic
1 1/2 cups Daiya mozzarella cheese
Warm the cream cheese and then mix in the pizza sauce (you can do this right in your crock pot or a medium bowl, whichever.
Chop up vegan pepperoni, onion and mushrooms and stir into cream cheese pizza sauce mixture. Add the minced garlic.
Cook this mixture on low for two hours. stirring every 20 minutes. (You don't want this to stick to the sides and get all burnt on you). Add the vegan mozzarella on top (sprinkle a little Italian seasoning on top if you want to get wild) and cook on low for another 30-45 minutes (or until the cheese is melted to your liking).
Serve with bread sticks, vegan cheesy garlic bread or some vegan naan if you want to get crazy. No matter what you put this stuff on you're going to eat all of it, I promise.