For many there is still a lot of mystery behind what vegans eat. I have been offered fish more than once yet asked, “can vegans eat peanut butter?” just as many times. There actually isn’t much secret behind what we eat, and preparing food is really quite easy – you just leave out the animals.
I’m using Vegan MoFo to take an A-Z trip through my pantry to bring you 26 easy recipes to show you that anyone can cook vegan. Eating vegan, well, it’s as easy as ABC.
I’m still on the fence about eggplant.
Over the years I have found very few eggplant recipes that I enjoy. And yet sometimes, when prepared correctly and mixed with the right ingredients, it’s one of the most delicate and delicious foods. How is it that eggplant can be both delicate & delicious and tasteless & slimy? Because of my own mixed results with eggplant recipes and the many other disappointing times I have eaten eggplant, it’s not one of those vegetables I have around much.
So when it came to letter “E” I started to panic a little. I couldn’t think of any other (whole) foods that started with the letter “E” and even found myself doing a quick google search hoping to find an ingredient that would relieve me from the finicky eggplant. As you can imagine there’s not a lot of time for trial and error when you’re creating six recipes, taking six photoshoots, and writing and preparing six posts every week for a month straight. And so, it was with reluctance and trepidation that I began this recipe.
I adapted the recipe from an eggplant pizza I found on epicurious that wooed me with it’s mouthwatering picture (food photography matters) and took careful measure to prepare the eggplant (almost) exactly as they recommended. Guys, it was good. Even my picky 2 year old who refuses to eat vegetables gobbled this up. And despite making my own pizza crust (which I never do) this recipe was totally quick to throw together and completely delicious.
Eggplant for the win!
- 2¼ tsp fast acting yeast
- ⅔ cup warm water
- 1 cup all-purpose flour
- ⅔ cup whole wheat flour
- ½ teaspoon salt
- 2 tablespoons olive oil
- 1 medium eggplant, sliced ¼" thick
- ½ red onion, thinly sliced
- 2-3 cloves garlic, minced
- ½ cup vegan mozzarella cheese (I used Diaya)
- 3-4 tbsp olive oil, divided
- 1 tbsp fresh rosemary, minced
- To make the crust
- Combine yeast and warm water and set aside. Mix together flours and salt in a large bowl. Add olive oil and mix. While mixing, slowly add water/yeast mixture.
- Turn onto a floured surface and knead for 5 minutes. Place in a large oiled bowl, cover with a damp towel, and place in a warm area for 1 - 1½ hours, until doubled in size.
- Once dough is ready you can begin preparing everything else.
- To make the toppings
- Turn the oven to broil and move an oven rack to the top shelf. Slice the eggplant ¼ inch thick and place on a parchment-lined baking sheet. Lightly brush each side with olive oil and sprinkle with salt. Broil for 4-6 minutes on each side, until lightly golden. Remove from oven and let cool.
- Heat 1 tbsp of olive oil in a small skillet and saute onions until caramelized - about 10 minutes. They will be dark in color (not burnt) and fragrant. Add garlic and saute for another minute. Remove from heat and set aside.
- To assemble the pizza
- Turn down oven to 450F.
- Shape the dough to fit on a pizza stone or baking dish. Lightly brush on the remaining olive oil and top with the vegan cheese. Place broiled eggplant over the cheese, covering the entire surface. Top with caramelized onions and fresh rosemary. Bake for 15-18 minutes, until the crust is lightly browned.
- Allow the pizza to cool 5 minutes before slicing.
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