10.18.2012

Vegan pizza dip, perfect for any party

When I first went vegan, I relied heavily on mock meat products and fake cheeses to get me through a meal. I never really drank milk to begin with, so it wasn't as hard of a transition. But I can't lie, I liked me some burgers and macaroni and cheese.

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
(serves 6-8)
Ingredients:
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

Directions: 
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.

8 comments:

  1. I may have to pretend it's soup and eat a bowl of it with a spoon.

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  2. That's exactly what my husband did last night lol! I have a feeling I'll be making this again come Super Bowl time ...

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  3. This looks like the perfect dip for any kind of tailgaiting or sporting event. SO good. And you're allowed to eat bad when its while watching football, right? :)

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  4. Oh, I totally love this dip! You could put anything in it, I've got ideas I tell ya'!

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  5. Damn you Chubby Vegan Mom!! This is fantastic! I prefer lightlife pepperoni and a local made pizza sauce...So freakin good!!! No wonder no one comes to my blog all the good stuff is here!

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  6. Don't be silly Heathen Vegan Mamma, I enjoy the blunt honesty of your blog ... oh and kale chips never hurt either ;)

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  7. Oh my goodness! I have not even gotten this heated up yet and it already tastes fantastic! I am making some cheesy (vegan cheese that is) garlic rolls to do with it. That is if I don't eat it all first! Love this and love all your recipes!

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    Replies
    1. I have eaten this so much that I had to share it for Vegan Mofo!
      http://www.adventuresinmindfulcooking.com/super-easysuper-delicious-pizza-dip/

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