Vegan Italian Lukas Breucha Vegan Italian Lukas Breucha

VIETNAMESE PIZZAS

VIETNAMESE PIZZAS

SERVES 1 VIETNAMESE PIZZA

  • 2 spring onions
  • 2 carrots
  • 1/2 bunch cilantro
  • 1/2 bunch mint
  • 2/3 cup (150 ml) coconut milk
  • 1 tbsp. plus 1 tsp. rice flour
  • 2 tsp. ground turmeric
  • 2 tsp. nutritional yeast
  • 4 sheets rice paper
  • 2 tbsp. melted coconut oil
  • NUTRITIONAL VALUES

    Calories: 181kcal
    Fat: 5.6g (4.8g S.Fat)
    Carbs: 30.9g
    Protein: 2.7g
    Sugar: 1g
    Sodium: 56mg

    METHOD

    Chop the spring onions finely and grate the carrots finely. Remove the mint and cilantro leaves and finely chop them.

    Combine the onions, carrots, and herbs with the coconut milk, rice flour, turmeric, and nutritional yeast.

    Brush the rice paper sheets with oil on both sides and top with the topping.

    Grill the pizzas for 3 to 4 minutes on direct heat until crispy, turning them around (not over!) frequently to prevent the rice paper from burning.
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    DEEP-DISH PIZZAS

    DEEP-DISH PIZZAS

    SERVES 4 PIZZAS

    FOR THE CRUST
  • 2 cups (250g / 9oz) white spelt flour
  • 1/4 tsp. salt
  • 2 1/2 tbsp. olive oil
  • 1/2 cup (120ml) water

    FOR THE FILLING
  • 3/4 cup (175g / 6oz) tomato passata or purée
  • 2 1/2 tbsp. tomato paste
  • 1 garlic clove
  • 2 tsp. dried oregano
  • 1 1/2 tsp. muscovado or dark brown sugar
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 10 leaves cavolo nero (lacinato kale)

    EXTRAS
  • 3 tbsp. olive oil
  • 4 balls vegan mozzarella, sliced
  • NUTRITIONAL VALUES

    Calories: 489kcal
    Fat: 27.1g (6.5g S.Fat)
    Carbs: 48.7g
    Protein: 15.4g
    Sugar: 2.7g
    Sodium: 627mg

    METHOD

    Combine the flour and salt for the crust. Combine the oil and 1/2 cup (120 ml) water. Mix in the liquid, first stirring with a wooden spoon and then kneading well by hand. Place the dough in a bowl, cover, and refrigerate for 20 minutes.

    Roll out the dough into four uniform pieces on a well- floured work surface.

    To make the filling, combine the passata and tomato paste. Mince the garlic and combine it with the oregano, sugar, salt, and pepper in the tomato mixture.

    Remove the stems from the cavolo nero and thinly slice the leaves. Combine them with the sauce.

    With the barbecue lid closed, heat four 6- or 7-inch (16 to 18-cm) cast-iron frying pans over indirect heat.

    Pour 1 1/2 teaspoons of oil into each pan. Line the pans with the dough, then top with the filling and mozzarella. Drizzle the remaining 1 tablespoon oil over the pies and bake for 15 minutes over indirect heat with the lid closed.
    RECIPE NOTES

    You can substitute other types of kale, bok choy, or spinach for the cavolo nero.
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    MELANZANA PIZZA BITES

    MELANZANA PIZZA BITES

    SERVES 8 PIZZA BITES

  • 1 large eggplant
  • 4 tsp. sea salt
  • 2 large beefsteak tomatoes
  • 2 garlic cloves
  • 4 balls vegan mozzarella
  • 1/2 bunch basil
  • 4 tbsp. olive oil
  • 2 tsp. red pepper flakes
  • 1 tsp. dried thyme
  • 1 tbsp. coarsely ground black pepper
  • NUTRITIONAL VALUES

    Calories: 128kcal
    Fat: 10.3g (2.8g S.Fat)
    Carbs: 6.8g
    Protein: 4.7g
    Sugar: 3g
    Sodium: 1035mg

    METHOD

    Cut the eggplant into 2 cm thick slices. Allow them to sit for 10 minutes with a teaspoon of salt. Then rinse and dry them under running water.

    Slice the tomatoes into 1 cm thick slices, mince the garlic, slice the mozzarella, and remove the basil leaves from the stems.

    Brush 2 tablespoons olive oil on both sides of the eggplant slices and season with the remaining 2 teaspoons salt, red pepper flakes, and thyme. Cover the slices with 2 or 3 basil leaves and garlic, followed by a tomato slice and mozzarella.

    Season with black pepper and drizzle with the remaining 2 tablespoons olive oil over the pizza bites.

    Cook the pizza bites for 20 minutes over indirect heat with the lid closed.

    Serve with additional basil leaves on top.
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    PIZZA ARRABBIATA

    PIZZA ARRABBIATA

    SERVES 4 PIZZAS

    FOR THE PIZZA CRUST
  • One 1/4 oz. (7g) packet active dry yeast
  • 4 1/4 cups (500g / 18oz) white spelt flour
  • 2 tsp. salt
  • 1 2/3 cups (320ml) water

    FOR THE CHILE MARINARA SAUCE
  • 2 garlic cloves
  • 1 red chile pepper, stemmed (seeded for less heat)
  • 3/4 cup (175g / 6oz) tomato passata or purée
  • 2/3 cup (175g / 6oz) tomato paste
  • 1/4 cup (60 ml) olive oil
  • 1/4 cup (60 ml) agave nectar
  • 1 tbsp. plus 1 tsp. dried oregano
  • 2 tsp. salt

    FOR THE FENNEL
  • 1 fennel bulb
  • 1 tbsp. lemon juice
  • 1/2 tsp. salt

    EXTRAS
  • 20 Kalamata olives, pitted
  • 1 handful fresh basil
  • 4 tbsp. coarse-ground cornmeal
  • NUTRITIONAL VALUES

    Calories: 1124kcal
    Fat: 33.2g (3.6g S.Fat)
    Carbs: 190.5g
    Protein: 20g
    Sugar: 35g
    Sodium: 3221mg

    METHOD

    Spread the contents of a full chimney starter of briquettes over the charcoal grate to preheat the pizza stone. For 45 minutes, preheat the pizza stone. Fill the chimney starter with charcoal a few more times and add it to the barbecue, along with a few sticks of firewood if possible, and wait for another 10 minutes.

    Stir the yeast into 1 2/3 cups (320 mL) warm water and set aside until the yeast has dissolved. Combine the flour, salt, and liquid in a mixing bowl. To make a smooth batter, stir with a wooden spoon.

    Knead the dough for 10 minutes by hand on a floured work surface. Place the dough in a bowl, cover, and set aside for 1 hour, or until it has doubled in size.

    Mince the garlic and finely dice the Chile for the marinara sauce, then combine with the remaining ingredients until smooth.

    Thinly slice the fennel bulb, combine with the lemon juice, and salt, and rub the slices together with your hands.

    Divide the dough into four equal pieces and roll each one out to make a pizza crust. Cover the crusts with the sauce and top with the fennel, olives, and basil leaves. 1 tablespoon cornmeal on the pizza stone, then place a pizza on it. Close the lid and bake on the grill over high heat. The pizza should take 4 to 5 minutes to cook at a temperature of about 300°C/575°F; if the temperature is lower, adjust the cooking time accordingly.
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    PIZZA BURGERS WITH AVOCADO PESTO

    PIZZA BURGERS WITH AVOCADO PESTO

    SERVES 6 PORTIONS

    FOR THE AVOCADO PESTO
  • 1 avocado
  • 1 garlic clove
  • 1/2 cup packed fresh basil
  • 1 tbsp. lemon juice
  • 1/2 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 cup water

    FOR THE PATTIES
  • 1 (15 oz / 425g) can white beans, rinsed and drained
  • 1 garlic clove
  • 3/4 cup chopped sun-dried tomatoes
  • 1/2 cup packed fresh basil, plus extra for assembly
  • 1/4 cup breadcrumbs
  • 1/4 cup all-purpose flour
  • 1 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper
  • 2 tbsp. olive oil

    Hamburger buns, lightly toasted Optional toppings: sliced red onion, sliced tomato, fresh basil, ketchup
  • NUTRITIONAL VALUES

    Calories: 508kcal
    Fat: 14.1g (2.8g S.Fat)
    Carbs: 75.6g
    Protein: 22.8g
    Sugar: 5.3g
    Sodium: 411mg

    METHOD

    Preheat the oven to 165°C/325°F. Line a baking sheet with parchment paper or a silicone baking mat.

    In a medium mixing bowl, combine the flour, baking powder, sugar, and salt. Mix in the shortening with your hands until the mixture is crumbly. In the center of the mixture, make a well. To the well, add the soy milk, vinegar, oil, vanilla, peanut butter, and jam, and gradually mix the liquids into the dry ingredients.

    Fill a small (1/2-ounce) ice cream scoop halfway with the batter (or fill a 14-ounce measuring cup about three-quarters full), then top with 1 teaspoon of the raspberry jam. Fill the scoop with more batter, then swirl the jam with the tip of a knife through the batter in the scoop. Place the batter scoop onto the prepared pan. Repeat with the remainder of the batter, spacing the scones 3 inches apart.

    Sprinkle turbinado sugar over each scone and bake for 12 to 15 minutes, or until the scones are golden and the centres are firm. Warm scones should be served with a dollop of extra raspberry jam on top.

    Store the scones at room temperature for up to 3 days or in the refrigerator for up to a week in an airtight container.
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    WHITE WILD MUSHROOM PIZZA

    WHITE WILD MUSHROOM PIZZA

    SERVES 4 PORTIONS

  • 2 tbsp. olive oil, plus extra for brushing
  • 8 oz (227g) white mushrooms, trimmed and sliced
  • 3 large shallots, sliced
  • 1/2 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 cup white wine
  • 1 tsp. fresh thyme leaves, plus extra for garnish
  • 1 tbsp. chopped fresh Italian parsley
  • 8 oz (227g) wild or mixed mushrooms, trimmed and sliced
  • 1 tbsp. cornmeal
  • 1 lb (453g / 16oz) pizza dough
  • 2 garlic cloves, minced
  • 1/4 cup Mozzarella Sauce
  • Chili olive oil (store-bought) for drizzling
  • NUTRITIONAL VALUES

    Calories: 696kcal
    Fat: 48.5g (10.7g S.Fat)
    Carbs: 55.1g
    Protein: 10.4g
    Sugar: 1.3g
    Sodium: 982mg

    METHOD

    Pour 1 tablespoon oil in a medium skillet over medium- high heat, sauté mushrooms, shallots, salt, and pepper until mushrooms and shallots are soft and lightly browned. Reduce the heat to medium-low and cook until most of the liquid has evaporated. Remove from the heat and stir in the thyme and parsley. Season with salt and pepper to taste and set aside to cool slightly.

    Reserve the skillet and transfer the mushroom mixture to a food processor. Pulse a few times until the mushrooms are finely chopped and have the consistency of a spread.

    Heat the remaining tablespoon oil in the reserved skillet over medium-high heat and sauté the wild mushrooms until very soft. Set aside and season with salt and pepper.

    Preheat the oven to 230°C/450°F. Lightly brush a large baking sheet (approximately 9 x 13 inches) with oil.

    Cornmeal should be sprinkled on the baking sheet. Roll or stretch the dough into a large rectangle on a lightly floured surface. Brush it with oil and place it on the baking sheet.

    Sprinkle with garlic, leaving a 3/4-inch border around the dish. Arrange the sautéed wild mushrooms on top of the pulsed mushroom mixture. Sprinkle with salt and pepper and bake for 15 to 20 minutes, or until the edges are golden.

    Remove from the oven, drizzle with mozzarella sauce, and return to the oven for 1 minute. Remove from the oven and set aside to cool slightly before slicing. Garnish with thyme and drizzle with chili oil.
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    CRUMBLED SAUSAGE & MOZZARELLA PIZZA

    CRUMBLED SAUSAGE & MOZZARELLA PIZZA

    SERVES 4 PORTIONS

  • 1 cup walnuts
  • 8 oz (227g) sliced mushrooms
  • 3 tbsp. all-purpose flour
  • 1 tsp. dried basil
  • 1 tsp. dried fennel
  • Pinch of crushed red pepper
  • 1 tsp. sea salt
  • 1 tsp. ground black pepper
  • 1 tbsp. maple syrup
  • 2 tbsp. olive oil, plus extra for brushing
  • 1 tbsp. cornmeal
  • All-purpose flour for work surface 1 lb. (453g / 16oz) pizza dough
  • 1 cup tomato sauce
  • Optional toppings: caramelized onions, fresh basil, sliced tomato 3/4 cup Mozzarella Sauce Crushed red pepper
  • NUTRITIONAL VALUES

    Calories: 950kcal
    Fat: 62g (11.4g S.Fat)
    Carbs: 82.7g
    Protein: 20.8g
    Sugar: 4.6g
    Sodium: 1053mg

    METHOD

    FOR THE SAUSAGE
    In a food processor, combine walnuts and process until a fine crumbly meal forms. Add the mushrooms, flour, basil, fennel, red pepper, salt, pepper, and maple syrup and pulse for about 25 seconds, or until the mushrooms are finely chopped. Don't overprocess it; it should be crumbly and chunky.

    In a large non-stick skillet over medium-high heat, heat the oil. Transfer the mushroom mixture to the pan and cook, turning frequently with a spatula and breaking up into medium-sized clumps, until evenly browned and crisp (about 15 minutes). Adjust the heat as needed, and if necessary, add more oil. Place aside.

    Preheat the oven to 230°C/450°F. Lightly brush a large baking sheet (approximately 9 x 13 inches) with oil.

    Cornmeal should be sprinkled on the baking sheet. Roll or stretch the dough into a large rectangle on a lightly floured surface. Brush it with oil and place it on the baking sheet.

    Cover the dough with enough tomato sauce to leave a 3/4-inch border. Top with crumbled sausage and any additional toppings if desired. Bake for 15–20 minutes, or until the edges are golden. Remove from the oven, drizzle with mozzarella sauce, and return to the oven for 1 minute. Remove from the oven and set aside to cool slightly before slicing. Season with red pepper before serving if desired.
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    FRENCH BREAD PIZZA

    FRENCH BREAD PIZZA

    SERVES 4 PORTIONS

  • 2 tbsp. olive oil
  • 1 onion, thinly sliced
  • Sea salt
  • Freshly ground black pepper
  • 1 tbsp. olive oil, plus extra for brushing
  • 8 oz (227g) mushrooms, trimmed and very thinly sliced
  • 5 oz (142g) baby spinach
  • 4 mini sandwich rolls, halved (or about eight 4-inch pieces cut from a large loaf)
  • 1 cup tomato sauce
  • 1 cup kalamata olives, pitted and chopped
  • Crushed red pepper (optional for topping)
  • NUTRITIONAL VALUES

    Calories: 327kcal
    Fat: 20.1g (2.5g S.Fat)
    Carbs: 33.7g
    Protein: 8.3g
    Sugar: 9g
    Sodium: 1325mg

    METHOD

    FOR THE CARAMELIZED ONIONS
    2 tablespoons oil in a large skillet over medium heat, sauté onion until soft and lightly caramelized, 20 to 30 minutes. As needed, adjust the heat. Season with salt and pepper to taste. Set aside in a bowl, reserving the skillet.


    FOR THE ASSEMBLING OF THE PIZZA
    1 tablespoon olive oil, heated in the reserved skillet over medium-high heat Cook until the mushrooms are soft and most of the liquid has evaporated. Season with salt and pepper to taste. Cook until the spinach is wilted, about 5 minutes.

    Preheat the oven to 230°C/450°F. Brush each piece of bread with oil on all sides and place cut side up on a large baking sheet.

    Cover the bread with enough tomato sauce. Caramelized onions, mushrooms, spinach, and olives go on top. Season with salt and pepper and bake for 7 minutes, or until the edges are nicely browned. Season with red pepper before serving if desired.
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    BUTTERNUT SQUASH, CARAMELIZED ONION, & APPLE PIZZA

    BUTTERNUT SQUASH, CARAMELIZED ONION, & APPLE PIZZA

    SERVES 4 PORTIONS

    FOR THE ROASTED SQUASH
  • 2 cups (1/2-inch) cubes peeled butternut squash
  • 2 tbsp. olive oil
  • Sea salt
  • Freshly ground black pepper

    FOR THE TOPPING
  • 2 tbsp. olive oil
  • 1 onion, thinly sliced
  • Sea salt
  • Freshly ground black pepper
  • 1 apple, peeled and thinly sliced
  • 5 oz (142g) baby spinach

    FOR THE GARLIC WHITE BEAN PUREE
  • 1 (15oz / 425g) can cannellini or other white beans, rinsed and drained
  • 1/4 cup olive oil, plus extra for brushing and drizzling
  • 1 tbsp. lemon juice
  • 2 garlic cloves
  • 1/2 tsp. dried thyme
  • 1 tsp. sea salt
  • 1/2 tsp. freshly ground black pepper
  • 1 to 2 tbsp. water
  • 1 tbsp. cornmeal
  • 1 oz (30g) pizza dough
  • NUTRITIONAL VALUES

    Calories: 1205kcal
    Fat: 61.6g (12.5g S.Fat)
    Carbs: 137.2g
    Protein: 34.4g
    Sugar: 11.8g
    Sodium: 959mg

    METHOD

    FOR THE ROASTED SQUASH
    Preheat the oven to 200°C/400°F. Toss butternut squash with oil on a large, rimmed baking sheet. Roast for 30 to 35 minutes, or until very tender when pierced with a fork, seasoning with salt and pepper. Set aside after removing from the oven.


    FOR THE TOPPING
    2 tablespoons oil in a large skillet over medium-high heat, sauté onion until soft and lightly caramelized, about 20 minutes. As needed, adjust the heat. Season with salt and pepper to taste. Cook for 5 to 7 minutes, or until the apple is soft, adding more oil as needed. Cook until the spinach is wilted.

    In a food processor, combine the beans, oil, lemon juice, garlic, thyme, salt, and pepper, and process until completely smooth. As needed, add more water.

    Preheat the oven to 230°C/450°F. Brush a large baking sheet (approximately 9 x 13 inches) lightly with oil.

    Cornmeal should be sprinkled on the baking sheet. Roll or stretch the dough into a large rectangle on a lightly floured surface. Brush it with oil and place it on the baking sheet.

    Spread a thin layer of puree evenly over the dough, then arrange the squash and toppings on top. Drizzle with oil and season with salt and pepper.

    Bake for 15 to 20 minutes, rotating halfway through, or until the edges are golden. Allow to cool for a few minutes before slicing.
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    HUMMUS POMODORO WITH WARM PIZZA CRUST

    HUMMUS POMODORO WITH WARM PIZZA CRUST

    SERVES 4 TO 6 PORTIONS

    FOR THE HUMMUS
  • (15oz./425g) 1 can white beans, rinsed and drained
  • 1/4 cup olive oil, plus extra for drizzling
  • 1 tbsp. lemon juice
  • 1 garlic clove
  • 1/2 tsp. sea salt
  • 1/2 tsp. freshly ground black pepper
  • 1 medium tomato, chopped
  • 1/4 cup fresh chopped basil
  • Balsamic vinegar for drizzling
  • FOR THE PIZZA CRUST
  • 1 lb. (500 g) pizza dough
  • All-purpose flour for rolling
  • Olive oil for brushing
  • Sea salt
  • NUTRITIONAL VALUES

    Calories: 520kcal
    Fat: 38.1g (8.4g S.Fat)
    Carbs: 40g
    Protein: 5.6g
    Sugar: 0.9g
    Sodium: 627mg

    METHOD

    For the hummus: In a food processor, combine beans, oil, lemon juice, garlic, salt, and pepper and process until smooth, stopping to scrape down the sides with a spatula. Season with salt and pepper to taste, then transfer to a bowl. Drizzle with oil and vinegar and top with chopped tomato and basil. Serve with warm pizza crust, seasoned with salt and pepper.

    For the pizza crust: Preheat the oven to broil.

    Divide the dough into four equal parts. Roll each piece into a ball and roll out until about 1/8 inch thick on a lightly floured surface. Brush both sides with oil and season with salt before placing on a baking sheet. Broil for 2–5 minutes, or until lightly browned, then flip with tongs and broil for 1–2 minutes more, or until puffed and lightly browned in spots. Serve warm with hummus and cut into triangles.
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