Here’s a lovely, light vegan white pizza with asparagus and arugula that features fresh vegetables and sun-dried tomatoes atop a creamy base made of silken tofu.
It’s the perfect pizza for a springtime meal, but since asparagus has gotten to be more of a year-round vegetable, you can enjoy it any time.
What to serve with vegan white pizza: All you need to complete this meal is a simple salad of lettuce, tomatoes, carrots, bell peppers. Avocado is a nice option. Toss in some chickpeas for extra protein.
This recipe makes 4 to 6 slices, so if you’re feeding a hungry group, it’s easy to double the recipe.
Ingredients for Vegan White Pizza with Asparagus and Arugula
- Asparagus, fresh (12 medium-thick spears)
- Garlic, fresh
- Silken tofu, 12.3-ounce package firm or extra-firm
- Pizza crust, 12- to 14-inch, preferably whole-grain
- Mozzarella-style vegan cheese shreds
- Sun-dried tomatoes (oil-cured or not, as you prefer)
- Baby arugula
Some Asparagus Tips (excuse the pun!)
- Slender asparagus is often seen in spring, but too slender, as mentioned in the recipe, isn’t a good thing. You want stalks that are succulent, or you’ll just be getting a lot of skin and little flavor.
- Choose bundles with firm spears; the tips should be closed, plump and green.
- Avoid bundles whose ends look withered — a sure sign that they’re past their peak.
- If you won’t be using the asparagus right away (though you should use it within a day or two of buying), wrap the ends of the stalks with a damp paper towel and put them in a plastic bag in the refrigerator.
- You can also stand asparagus spears upright in a glass filled with 2 to 3 inches of cool water. That’s even better!
WHEN YOU’RE READY TO USE IT
- Wash the asparagus stalks, then cut about an inch off the stem ends.
- If the skin looks tough toward the stem end, peel about half of the stalks toward the stem end with a vegetable peeler. This isn’t a lot of fun to do, but your finished dish will be that much better for it!
- If steaming briefly to use in a cold asparagus recipe like this one, make sure to rinse the asparagus under cold running water after it steams to a nice bright green, to stop the cooking process.
Recipe is from Vegan Express by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.
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- 12 asparagus spears (medium thickness; not skinny)
- 2 cloves garlic, finely chopped
- 12.3-ounce package firm or extra-firm silken tofu
- 1/2 teaspoon salt
- 12- to 14-inch prepared pizza crust
- 1 cup mozzarella-style vegan cheese shreds
- 1/3 cup sun-dried tomatoes (oil-cured or not, see Note), cut into strips
- A big handful of baby arugula
- Preheat the oven to 425º F.
- Trim about an inch from the bottom of the asparagus spears. Scrape the bottom halves if you’d like, if the skin looks tough. Cut the spears into 1-inch pieces.
- Steam the asparagus and garlic with a little water in a covered skillet until bright green and just barely tender-crisp. Drain well.
- Puree the tofu with the salt in a food processor or with an immersion blender and its container.
- Place the crust on a baking sheet or a pizza stone. Spread the tofu puree evenly over the surface of the crust. Follow with the cheese shreds.
- Scatter the asparagus evenly over the surface of the pizza, followed by the dried tomatoes.
- Bake for 12 to 15 minutes, or until the crust is golden. Scatter the arugula over the surface and bake for another minute or so, until it wilts.
- Remove from the oven, let stand for a minute or two, then cut into 6 slices and serve.
If using sun-dried tomatoes that aren’t oil-cured, make sure they’re nice and moist. If they’re a bit leathery, soak in hot water for a few minutes, then drain.
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