Oh, the wonders of buffalo sauce.
One jar made not one, but TWO, absolutely unreal dishes. I didn’t think I’d be able to top the Buffalo Soup, but this pizza is a tough contender. And hardly anyone at work believed me that this was not a legit cheesy buffalo chicken pizza. Many were questioning my veganism as I heated up a slice because just looking at it you would 100% think that is was filled with lots of dairy and meat. And that’s the truly awesome thing about products like tempeh or Daiya-you never, ever have to feel like you’re lacking when you’re on a plant-based diet because their items are so close to the real deal. Not that I want every meal to resemble dishes with animal products. But it’s pretty awesome when they do.
1 batch pizza dough (homemade if you want)
3 cups baby arugula
1 red onion, sliced
1 package organic whole grain tempeh, sliced
1 1/2 cups shredded Daiya
1/2 cup buffalo sauce
1/3 cup soy -free Earth Balance butter, melted
1/4 cup breadcrumbs
3 tbsp olive oil, divided
1 tsp sea salt
1/4 tsp black pepper
- Preheat oven to 425 degrees
- Spread pizza dough out on a baking sheet and spread 1 tbsp oil over it
- Over medium heat, cook red onion, salt and pepper in 1 tbsp olive in a frying pan for 10 minutes or until transparent
- Mix melted butter and buffalo sauce
- In another pan over medium heat, cook tempeh in 1 tbsp of oil for about 5 minutes on each side
- Remove from heat and toss with buffalo sauce and breadcrumbs
- Arrange arugula ontop of pizza dough and top with red onion
- Add tempeh ontop and finish with cheese
- Bake at 425 degrees for 12-14 minutes
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[…] such a cheap and simple ingredient that has produced some of my favorite Vegan Pact recipes. Buffalo chick’n pizza, BBQ baked beans, avocado tacos and corn chili-I’m talking to […]