We often have a bit of sourdough pizza base left over when making vegan pizza, when I trim around the edge to get the right size of base, and as we’re usually desperate to start eating the yummy food by then I tend to make it into a garlic bread that we can nom down while our pizza is in the oven!
This recipe includes spices, inspired by one of John’s Native American bread recipes, but you can use just the garlic powder, salt and olive oil if you prefer a more simple flavour.
Best eaten fresh out of the oven.
Eat immediately once the cheese is well melted and starting to crisp.
We ordered in vegan pizza from Brighton establishment Pizzaface one time, and it was OK but it was a bit scanty on the cheeze, so once I discovered how to make sourdough pizza base I stopped ordering in and started making my own.
It’s a naughty treat that involves buying in vegan cheese from the shops (our favourites are cheezely pepperjack style or mozzerella style ‘super-melting’ varieties as they melt well and taste OK). However I am really keen to invent my own vegan cheese and am still experimenting with this so if you have a really good recipe please share!
We tend to make this at weekends when we don’t need to have leftovers to take to work for lunch the next day, as there’s rarely any left! The sourdough gives it an amazing tasty sour flavour!
Makes enough for 2 medium pizzas or 1 large pizza for sharing between 2.
This recipe is a basic tomato sauce that can be modified to create a range of different sauces for different occasions. However, it’s ideal in its own right for recipes such as pizza and lasagna.
Although the sauce is simple to make, it’s really thick and tasty as it involves reducing the tomatoes slowly to really bring out the flavour.
A modified version that can hold its own as a pasta sauce is included here too.
Don’t rush it, the thicker the sauce gets, the tastier it will be. You should be able to pile it up so that you can see the bottom of the pan.
If you’re going to make our ultimate vegan lasagne, or just fancy a change from dried pasta with your tomato sauce, then you might want to try making fresh pasta!
I drew inspiration from a post on Emmy Cooks, and have since used this recipe lots, including for tagliatelle and ravioli, but most often for lasagne.
Handle gently with fingertips throughout to avoid it getting doughy.
Makes enough for 3-4 large lasagne sheets, or 2 good portions of pasta wth sauce.
My vegan cheezy sauce is an ongoing work of refinement, and is constantly being tweaked. It has evolved from my mum’s cheese sauce, which she served with cauliflower and home made chips.
Previous iterations of this recipe have included at one time or another one or more of: ground cashew nuts, tahini (1-2 Tbsp), lemon juice (1/2 a lemon), garlic powder (1/4 tsp), and a pinch of coriander powder.
I am now fairly settled on a version that I’m really happy with as it’s creamy and well-rounded. The latest addition is the white wine, which adds an amazing tang and complexity that I haven’t found in a vegan cheese until now!
Use this sauce wherever you want a cheezey white sauce, e.g. for cauliflower cheeze. Dilute it with extra soya milk to make vegan lasagne, or make a thicker version (less soya milk and more cornflour) for my vegan quiche recipe.
Makes enough for 4 servings, or as a component in one of my many recipes that use it!
Adjust the thickness by changing the amount of flour/cornstarch.
Probably my favourite and most used recipe for my sourdough starter is pizza base, which I have made at least 50 times since discovering this recipe by Sue Lau, for yummy vegan pizza, my fusion creation, quizza, or quickie garlic bread.
Ready to go into the oven.
The chunks of crumbly tofu in amongst a thinck sauce give the quiche its distinctive texture.
I invented this recipe one day when I was inspired to use my homemade tofufor something new! We make this all the time now, it’s a real favourite in our house! The recipe is really versatile and you can use whatever combination of vegetables and herbs you like. Roast broccoli is our favourite, and goes well with red onions. Courgettes are a regular too. In summer we use whatever’s abundant in the garden.
Use simple pastry for a classic quiche. Alternatively, I have used pizza base dough for the case, and layered with sliced tomatoes, fresh garlic, oregano and olive oil before adding the main filling, to create a variant fusion ‘quizza’ dish! In fact we now make the quizza more often than we make quiche!
Makes 4 huge servings or 6 smaller servings that could go with side dishes.