The thing about going vegan is the body recognizes everything as medicine! This means instead of your food attacking healthy cells it will give it the nutrients they need to thrive. This keeps you happy & healthy, no need to pump out stress hormones when you learn to love yourself offensively!
Ingredients:
- 4 large portobello mushrooms (stems removed, wiped clean)
- ¼ c. balsamic vinegar
- 2 Tbsp avocado or olive oil
- 1 pinch salt and pepper (or red pepper flake)
- 1 medium red bell pepper (cut into bite-size pieces)
- 1 small red onion (thinly sliced wedges or diced)
- 1 head garlic (cloves separated and peeled)
- 2 Tbsp avocado or olive oil
- 1 healthy pinch sea salt and black pepper (or red pepper flake)
- 2 Tbsp fresh herbs (such as rosemary or oregano // optional)
- ¾ c. pizza sauce
- ½ c. sun-dried tomatoes (if large, chop into smaller pieces // we prefer Trader Joe’s brand)
- ⅓ c. soft vegan cheese, divided
- Preheat oven to 400 degrees F (204 C) and line a large baking sheet with parchment paper.
- Add portobello mushrooms (stem side up) to a shallow dish or large freezer bag. Add the balsamic vinegar, oil, salt and pepper (or red pepper flake). Use a pastry brush to brush on all sides (or shake bag to coat). Marinate on one side for 5 minutes, then the other side for 5 minutes.
- In the meantime, add vegetables and garlic to baking sheet, toss with oil, salt and pepper, and fresh herbs (optional) and bake for 20-25 minutes or until golden brown and fragrant, tossing once near the halfway point to ensure even baking. Set it aside but keep the oven at 400 F (204 C).
- If serving with balsamic reduction (see notes) and/or soft nut cheese (see links above), prepare at this time.
- Heat a large skillet over medium heat (you could also use a grill for this step). Add mushrooms to the pan, leaving any leftover oil-and-vinegar marinade behind. Cook on each side for about 4-5 minutes, or until caramelized and softened. If your mushrooms are extra thick, covering them with a lid can be helpful to encourage even cooking all the way through. Brush on any remaining marinade while cooking to infuse more flavor.
- Once mushrooms and vegetables are cooked, assemble pizzas. Place mushrooms on a parchment-lined baking sheet or baking pan and add toppings, starting with pizza sauce, then roasted veggies, roasted garlic, and soft vegan cheese. You can also add vegan parmesan cheese or red pepper flake at this point (optional).
- Bake for about 15-20 minutes or until hot. The soft vegan cheese will be slightly golden brown on top. Remove from oven and enjoy as is, or garnish with sun-dried tomatoes, fresh basil, balsamic drizzle, red pepper flake, and extra vegan parmesan (all optional).
Per serving: 301 calories, 21.6 g fat (2.8 g sat), 5.5 g protein, 22.5 g carb, 179 mg sodium, 12.1 g sugars, 4.6 g fiber
Print out a copy to keep in the kitchen by clicking the pic below
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