In my blog post Thursday I mentioned that I made two batches of seitan earlier in the week (don’t miss my Country Fried Seitan recipe). One batch was my vegan pepperoni sausage. I froze most of it but I stored about 8 ounces of it, in its cooking broth, in an airtight container. Last night Dave and I were feeling lazy – so lazy we didn’t even want to go out to eat – that we decided to make a quick and easy dinner together.
I crumbled the homemade vegan pepperoni in the food processor.
My omnivore husband remains shocked by how much this seitan recipe tastes like actual pepperoni!
Dave took it from there:
- Heat the oven to 350F.
- Place one large flour tortilla on a cookie sheet.
- Cover the tortilla with pizza sauce and add the vegan pepperoni sausage, chopped red onion, hot peppers and vegan Daiya pepperjack shreds.
- Place another tortilla on top, add more pizza sauce and Daiya.
- Bake for 10 minutes.
Beautiful out of the oven!
A little vegan pepperoni peeking out.
Dinner was served.
I’m loving these tag-team dinners! Tortilla pizza isn’t a new concept; my Black-Eyed Pea & Collard Green Pizza is still a favorite.
Have you made tortilla pizza? I would love to hear your ingredient and technique ideas!
