Tempeh Tortilla Pizzas Recipe
2 (10-inch, or 25 cm) flour tortillas
Nonstick cooking spray
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
8 ounces (227 g) tempeh, simmered, finely minced
1 tablespoon (15 ml) high heat neutral-flavored oil, more if needed
2 tablespoons (30 ml) vegetable broth, more as needed
1 tablespoon (15 ml) tamari
1 chipotle in adobe, or to taste
3 cups (165 g) shredded lettuce
½ cup (90 g) chopped tomato
2 tablespoons (12 g) minced scallion
1 large or 2 small avocados, pitted and peeled
2 to 4 tablespoons (33 to 66 g) salsa, as desired
Salt and pepper
1Preheat the oven to 400°F (200°C, or gas mark 6). Lightly coat the tortillas with the cooking spray. Bake for 2 to 3 minutes until golden (see Recipe Note).
2Turnover spray the second side and bake for 2 to 3 minutes until they reach the desired crispness. Longer baking will lead to a cracker-like crust.
3Combine the onion powder, garlic powder, cumin, chili powder, and oregano in a medium-size bowl. Toss the minced tempeh in the seasonings to coat. Heat the oil in a large skillet over medium-high heat. Add the tempeh and cook for 3 to 5 minutes, stirring occasionally, until lightly browned. Add an additional tablespoon (15 ml) of oil if necessary, to keep it from sticking.
4Combine 2 tablespoons (30 ml) of the broth, tamari, and chipotle in a small blender. Process until smooth. Pour over the tempeh and cook for 3 to 5 minutes, stirring occasionally.
5Add additional splashes of broth to keep the mixture moist, as needed. The tempeh should absorb the liquid. Season to taste with salt and pepper.
6Toss the lettuce, tomato, and scallion together. Mash the avocado. Spread the avocado evenly on the tortillas and season with salt and pepper. Top with the tempeh mixture, spreading it evenly. Layer with the lettuce mixture. Spoon the salsa on the tortillas as desired.
7Recipe Notes: The thickness of tortillas varies. When baking, keep an eye on them so they are golden and crisp, but not burnt
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
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I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.