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Recipe: Vegan Thanksgiving Pizza with all the fixings!

November 26th, 2011 1:36 pm by Kelly


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Thanksgiving pizza, get in my belly!

Vegan Thanksgiving Pizza with all the fixings! I first got the idea for a Thanksgiving pizza when I saw a photo of one available at Whole Foods. Mine is way more awesome, though: the only seasonal thing about Whole Foods’s version is that it’s topped with stuffing, whereas I went all out: mashed potatoes, gravy, Tofurky, mixed veggies, stuffing, and cranberry sauce. Suck on that, John Mackey! (No really, it’s delicious! Suck and slurp and chomp away.)

In preparation for the holiday, Shane and I did a test run last week. While the finished product was yum-tastic, our execution proved less than stellar. I thought I could use the gravy as a sauce – putting it down first the way you do with red sauce – and layer the tofurky slices, mashed potatoes, mixed veggies, and extra gravy on top. Alas, the gravy interacted with the dough in the most heinous of ways, softening it up and causing it to lose its structure and integrity. Meanwhile, spreading the mashed potatoes on top of the Tofurky was an exercise in futility (the gravy made ’em slip and slide!), and as an added bonus, the weight of the potatoes forced the gravy out and down the sides of the pizza. (Gravy everywhere!) By the time we got to the top layer, we were in such a hurry that we only added carrots instead of our planned trio of veggies. ’twas hot, delicious mess all around.

For our second attempt, we mixed the mashed potatoes with the gravy so the base layer of the pizza would be thicker and – hopefully – more stable. We also made them well ahead of time, so that they’d be nice and cool by the time we actually assembled the pizza. And it worked! Although spreading mashed potatoes on pizza dough is a little messy no matter how you slice it, it was a huge improvement over our first try. This vegan Thanksgiving pizza features a layer of garlic and chive mashed potatoes mixed with gravy, followed by Tofurky deli slices, a light drizzle of gravy, and carrots, sweet corn and green beans. (The only thing I’d do different in the future is put the Tofurky down before the mashed potatoes, so that the slices don’t get so crispy.)

We wanted to incorporate stuffing into the pizza, but couldn’t think of a way to cook it on the pie, since the breadcrumbs need to bake in vegetable broth and all. So instead we gave the crust a hint of stuffing flavor by infusing it with veggie broth. And, for good measure: we served stuffing on the side, along with cranberry sauce, extra gravy, and mashed potatoes and mixed veggies (both leftover toppings from the pizza). Dessert featured a razzleberry pie topped with a scoop (or two!) of vanilla soy ice cream. Both store-bought, because we were exhausted enough after making the main course!

Too many carbs? NEVER.

More eye candy – and recipes for most everything pictured! – below.

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Two slices down, six to go!

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Shane’s plate; he slathered his stuffing in cranberry sauce.

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Personally, cranberry sauce – being sweet and sugary and all – strikes me as more of dessert item. Which is why I enjoyed a few spoonfuls with a bowl of vanilla ice cream
while waiting for the dough to rise! But I digress…

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My plate! “Gravy” is the word of the day, dontchknow.

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The only time it’s acceptable to eat a pizza with a fork is when it’s
a) covered in mashed potatoes or b) a deep dish pie of some kind.

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Licking my plate clean!

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Bring out the pie!

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Pizza & ice cream, could a more perfect pairing exist?

 

Vegan Thanksgiving Pizza with all the fixings!

Ingredients

1 batch of veggie-flavored pizza dough (see below)
5 to 6 cups of mashed potatoes (see below)
2 cups of gravy, divided (we used a prepackaged mix, but you can sub in your own favorite recipe)
1/2 to 1 package of Tofurky slices, original or hickory smoked
3/4 cup carrots, washed, peeled and sliced into rounds
3/4 cup canned sweet corn
3/4 cup canned green beans
cranberry sauce to garnish (optional; see below)

served with: extra gravy to taste and a side of stuffing (see below)

and, for dessert: razzleberry pie with a side of vanilla So Delicious ice cream

Directions

1. Several hours prior to making the pizza proper, prepare the dough, mashed potatoes and gravy. You can find recipes for the dough and mashed potatoes below, but feel free to sub in your own favorite versions. For the gravy, I used a powdered vegan gravy mix.

Set the dough aside in a large bowl covered by a kitchen towel until ready for use.

Transfer roughly 1/2 of the gravy into an airtight container; store in the fridge until ready for use.

Remove the pot of mashed potatoes from the heat. Slowly drizzle the remaining gravy into the mashed potatoes, mixing gently. Be careful not to overmix; you want to create a “swirly” effect, similar to chocolate fudge swirls in a pint of vanilla ice cream. When done, allow to cool on the counter or store in the fridge until ready for use.

2. When you’re ready to assemble and bake your pizza, preheat the oven to 425 degrees F. If necessary, remove the gravy and mashed potatoes from the fridge and allow them to return (closer) to room temp.

3. As the oven’s heating, spread a dusting of cornmeal onto your pizza stone (or lightly coat your pizza pan with cooking spray). Using fingers dipped in olive oil (optional), pat the dough onto the stone, spreading it out evenly.

4. Using a large spoon or plastic spatula, carefully spread the cooled mashed potatoes onto the dough. You can make as thick or as thin a layer as you like, as long as it’s even! I used all the mashed potatoes on one pizza, but leftovers are great for snacking if you have them!

5. Next, add the Tofurky slices: layer them on top of the mashed potatoes one or two slices deep. You’ll use anywhere for one half to one whole package, depending on how thickly you layer them. Carefully drizzle the remaining gravy on top. Add two cups worth of mixed veggies. We used 3/4 cup each of carrots, corn and green beans, but you can swap any of these out for your own favorite autumnal toppings. (Brussels sprouts, anyone?)

Optional: for more tender Tofurky meat, layer the slices under the mashed potatoes.

6. Bake at 425 degrees, for between 15 and 20 minutes for a single pizza, or 30 minutes for two pizzas. Serve warm with choice Thanksliving side dishes and desserts: stuffing, cranberry sauce, (more!) gravy, (more!) mashed potatoes, tater tots (yes please!), sweet potatoes, pie and ice cream!

 

Veggie Broth-Infused Pizza Dough

Ingredients

1 cup warm water (110 degrees F / 45 degrees C)
1 vegan vegetable bouillon cube (enough to make 1 cup of broth; I used the Rapunzel brand)
1 tablespoon sugar
2 1/4 tablespoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
2 1/2 cups all-purpose flour

Directions

1. In large mug or measuring cup, combine the water with the bouillon cube and stir until the cube is dissolved completely. Add the sugar and yeast and mix until both have dissolved as well. Add the olive oil and salt and mix well.

2. Transfer the broth to a large bowl and add the flour; stir until blended. Form the dough into a small ball and let rest in large bowl, covered loosely with a towel, anywhere from 30 minutes to two hours.

3. Get your pizza on! (See above.)

 

Garlic & Chive Mashed Potatoes

Ingredients

4 large or 6 medium/small potatoes
1/2 to 1 cup of water or soy milk
8 tablespoons of margarine
2 tablespoons of garlic powder
2 tablespoons of chives

Directions

1. Fill a medium/large pot about 3/4 full with water and heat on high until boiling. As the water’s heating, wash and peel the potatoes. Dice them into large chunks – about 1/4 to 1/8 of their original size – and then carefully transfer them into the boiling water. Cook on high until the potatoes are tender. Drain the water, saving some if possible.

2. In a large pot or mixing bowl, mash the potatoes as best you can using a hand masher. Add the starchy leftover water or soy milk a little at a time, working toward the desired mashed potato consistency. Toss in the margarine, garlic powder and chives and mix well. If necessary, switch to a hand mixer to finish the job.

3. Enjoy hot or save for later use in a shiny, happy Thanksliving Pizza!

 

Homemade Cranberry Sauce

Ingredients

2 cups of sugar
2 cups of water
8 cups of fresh or frozen cranberries (about 12 ounces)
Spices to taste (optional; cinnamon, nutmeg, allspice, orange zest, etc.)

Directions

1. Inspect and wash your cranberries. In a medium saucepan, combine the water and sugar and bring to a boil. Mix well so that the sugar dissolves. Add the cranberries and allow the water to come to a boil once again. Reduce the heat to medium/low and simmer for about ten minutes or until the cranberries burst.

2. Add spices to taste. Mix well.

3. When done taste-testing, remove from heat and set aside. Drizzle on your favorite Thanksliving dishes, or serve as a side for dipping. May I recommend putting it on a pizza? A Thanksliving Pizza, that is!

4. Leftovers can be stored in the fridge; the sauce will thicken as it cools. This recipe makes about 5.5 cups of cranberry sauce.

 

Stuff It! Stuffing for Fussy Vegan Eaters

Ingredients

6 cups of whole wheat bread, diced
Cooking spray
2 tablespoons of margarine
1 medium onion, diced
3 large carrots, diced
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/4 teaspoon sage
1/4 cup parsley
1/2 teaspoon salt
1 1/2 cups vegetable stock

Directions

1. Preheat the oven to 350F. Spread the diced bread out onto one or two large cookie sheets and lightly “spritz” them with Pam or a similar cooking spray. Cook in the oven for 30 to 60 minutes, or until they’re moderately toasted and dried out. Set aside until ready for use. (This step can be done the night before or morning of, to free up some time!)

2. When you’re ready to make the stuffing, heat the margarine in a saucepan over medium heat. Add the diced onions and carrots and sautee until the onions are translucent.

3. In a 9″x13″ baking pan, combine the toasted bread with the onions and carrots, as well as the herbs, parsley and salt; mix well. Carefully drizzle the vegetable broth on top and toss gently to mix.

4. Bake, uncovered, at 350F for 20 to 30 minutes.

5. Serve warm, preferably with your favorite holiday pizza!

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4 Responses to Recipe: Vegan Thanksgiving Pizza with all the fixings!

  1. Vegan Thanksgiving Pizza, with all the fixings! » V for Vegan: easyVegan.info

    […] You can find recipes for all of the homemade items (PIZZA INCLUDED!) here. […]

  2. Straight-Up-Thanksgiving Burgers & Hunan-Style Sweet Potato Fries » V for Vegan: easyVegan.info

    […] the side: extra garlic & chive mashed potatoes and stuffing (my own recipes), as well as Hunan-Style Baked Sweet Potato French Fries with Chili Sauce (recipe via the upcoming […]

  3. Cookbook Review: Vegan Pizza, Julie Hasson (2013) » V for Vegan: easyVegan.info

    […] imagination. Some of my own personal creations of which I’m particularly proud include a Thanksliving Pizza (topped with mashed potatoes, carrots, green beans, Tofurky, gravy, stuffing, and cranberry sauce), […]

  4. Giant pot pie or legit pizza pie? You decide. » V for Vegan: easyVegan.info

    […] year’s pie was a lot like 2011′s masterpiece, but with one crucial difference: Shane added a top crust, thus doubling the carb count. The result […]

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