Portobello Pizza with Tempeh Sausage

Portobello pizza with sautéed onions and peppers

Portobello Pizza with Tempeh Sausage

A healthier twist on pizza, this Portobello Pizza makes a delicious dinner. Stuffed with sausage flavored tempeh and sautéed onions and peppers, it's a vegan and gluten-free meal the whole family will love.

5 from 1 vote

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Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: people

Calories: 276kcal

Author: Sarah McMinn

Ingredients

Portobello Pizza

4 large portobello mushrooms
3 tablespoon olive oil, divided
½ tsp. dried basil
½ tsp. oregano
¼ teaspoon salt
1 cup vegan pizza sauce
1 batch Tempeh Sausage, recipe follows
½ small red bell pepper
½ small red onion
3 cloves garlic, thinly sliced
8-10 cherry tomatoes, halved

Tempeh Sausage

6 oz tempeh, crumbled into small pieces
1 tbsp. soy sauce
1 teaspoon vegan Worcestershire sauce
1 tsp. oregano
¾ tsp. paprika
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. sage
2-4 tablespoon water

Toppings

2 tbsp. vegan parmesan, optional
red pepper flakes, optional

US Customary - Metric

Instructions

Preheat the oven to 400F. Wash and destem the portobello mushrooms. Place on a baking sheet and brush 2 tablespoons of olive oil on the tops and bottoms. Sprinkle with basil, oregano, and salt. Bake for 10 minutes until mushrooms are tender.
While the portobello is baking, make the tempeh sausage. Heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Add tempeh crumbles, soy sauce, Worcestershire sauce, and spices. Sauté for about 5 minutes, until tempeh is slightly browned. Add water and cook until all the water has absorbed and the tempeh is cooked all the way through.
Remove from heat and set aside. Return the pan to medium heat and add onions, peppers, and garlic. Sauté for 5-7 minutes until the onions are translucent and fragrant.
To assemble the pizzas, fill each portobello with ¼ cup pizza sauce. Top with tempeh sausage, mounding the top. Cover with the onion/pepper mixture and cherry tomatoes. Return the pizzas to the oven for an additional 10 minutes.
Serve with vegan parmesan cheese and red pepper flakes.

Notes

Serving and Storing - Serve these pizzas immediately. Serve with a large Caesar Salad or Tomato Soup. Store the components of this pizza separately. The tempeh sausage and sautéd veggies can be made 1-2 days beforehand and stored in an airtight container in the refrigerator.

Variations - If you are avoiding soy or don't like the taste of tempeh, you can substitute another plant-based protein instead. A few of my favorite substitutions are:

Lentils
Chickpeas or other beans
Storebought sausage alternatives

To prepare lentils and other beans, add cooked beans to the sauté pan along with the other ingredients for this tempeh sausage and cook until the beans are browned and fully seasoned.

Nutrition