18 January 2011

No Meat Zone Recipes: Aubergine, Mushroom and Tomato Pizza


Aubergine, Mushroom and Tomato Pizza

  • Aubergines
  • Large portobello mushrooms
  • Tomatoes
  • Basil
  • Some tomato paste
  • Olive oil
  • Salt and pepper
  • 2 handfuls of raw cashew nuts
  • A little garlic
  • 2 teaspoons of soy sauce
  • Salt and pepper
  • Pizza bases of your choice (I like to use whole-wheat pita breads instead)


Preheat your oven to 180 degrees.

Chop all the vegetables into bite size pieces. Add some olive oil to a frying pan on the stove and put your aubergines in first, sprinkle a bit more olive oil over the top. Sauté the aubergines until they become soft, add in the tomatoes and the mushrooms, allow it to cook a further 5 minutes on a low temperature. Season the vegetables.

Combine the cashew nuts, garlic, soy sauce, a teaspoon of olive oil and some salt and pepper in a blender and grind to a fine and crumbly consistency.

Spread some tomato paste onto your pizza base and top with some vegetables and the cashew nut mixture. Sprinkle a little olive oil over the top and put into the oven for 10 -15 minutes. When you remove it from the oven top with fresh basil leaves.

Andrea Nicola | @ands_pav_nic
Andrea has been a vegan for around a year and a half after having been a vegetarian from the age of 10 years old. Andrea's main motivation for this choice of lifestyle is because she loves animals but she also recognizes the health benefits and the planet saving potential of this diet. You can also find Andrea at Vegan-a-licious.

Photo credit: Andrea Nicola