Tempeh Pizza

Serves: 5
Total Calories: 922
Yield: 12 inch round pizza


2 tablespoons olive oil
1 cup chopped onion
8 ounces tempeh thinly sliced and crumbled
4 cloves garlic minced
1 (10-ounce) bag spinach
2 tablespoons tamari sauce
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh mint leaves or 1 teaspoon dried
1 tablespoon fresh thyme or 1/2 teaspoon dried
2 to 3 tablespoons cornmeal
Whole Wheat Pizza Crust
2 tablespoons pine nuts


1. Heat the oil in a large skillet over low heat. Add the onion and garlic, and sauté for 3 to 4 minutes.
2. Add the tempeh to the skillet, and sauté another 3 minutes or until it starts to brown. Add the spinach, cover, and cook about 3 minutes or until it wilts. Sprinkle the tamari and vinegar over the ingredients and stir. Cover and steam 2 minutes.
3. Drain the liquid from the skillet. (Press the spinach with the back of a spoon to remove any excess liquid.) Add the mint and thyme, and mix well.
4. Oil a 12-inch-round pizza pan and sprinkle with cornmeal. Place the dough on the pan, and press it over the surface with your hands. Flatten it further with a rolling pin. Spread the tempeh-spinach mixture on top, and sprinkle with pine nuts.
5. Bake on the bottom rack of a 400°F oven for 15 minutes or until the bottom is golden brown. Cut the hot pizza into wedges and serve.

Nutritional Facts:

Serves: 5
Total Calories: 922
Calories from Fat: 293

This Tempeh Pizza recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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