A cheezy sauce topping gives the finished bake a wonderful contrast between crispy and creamy.
Tonight we wanted to make something lazy, but fancied something more than just a good tomato sauce on our pasta, so we added loads of roast vegetables, topped with a cheezy sauce, and baked in the oven.
I loved this recipe, it was so yummy! The cheezy sauce gave both brown crispiness and a moist creaminess. I would therefore recommend the sauce topping method (instead of grated cheese) to any non-vegan readers too!
This recipe has a lot in common with our ultimate vegan lasagne, but is quite a lot less effort as you just stir everything together then top with cheezy sauce.
We used a jug blender, but you could use a hand blender or food processor.
This sauce is quick, seriously yummy and because it’s not reduced you get loads of it – it’s great!
However, I have with a confession: the way that this sauce is normally made by me probably wouldn’t satisfy the standards of someone who is a “raw foodist”. However, it can be easily modified to meet the most stringent of raw standards and I’ll talk you through it. I don’t make it raw because, well, it’s quicker and easier not to and I’m fond of the taste of shop-bought chopped tomatoes!
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.