When there is a ketogenic-friendly chicken pizza, there has to be a vegan version. Yes, a portobello mushroom pizza! I had created this before in the past, but I was using spinach and carrots instead of this version. I am using tomato sauce and vegan cheese for this recipe. Veganism seems to be making its way in Singapore as there are quite a number of vegan cheese options. To my surprise, they are quite accessible too.
I usually wash my portobello mushrooms thoroughly removing the black thingy. I personally find it to be quite rubbery even when cooked. If you have no problem with that, you can leave it as it is. But, it is still advisable to wash the mushrooms tho. The stems have to be removed so you have spaces for the toppings (which are tomatoes sauce and vegan cheese). The trick here is to par-bake the mushrooms before adding any toppings. This will loosen the texture, preventing them from getting rubbery.
When I was a vegan, I discovered the wonders of sundried-tomatoes. It has that chewy-meaty texture which kinda resembles jerky or bacon; they are rather underrated and underused. Anyway, I am using them to add a bit of texture. My youngest daughter who hates mushrooms actually likes this dish. Yes! She devoured 2 in 1 sitting. Why don't we get to the recipe?
Olive Oil, 1/4 Cup
Garlic Thinly Sliced, 1 Clove
Chili Flakes, Pinch
Italian Seasoning, 1/2 TSP
Canned Diced Tomatoes, 14oz
Sea Salt, Pinch
Black Pepper, Pinch
Dried Mushroom Powder, Pinch
Portobello Mushrooms, 8
Canola / Peanut / Vegetable Oil, Drizzle
Garlic Powder, Pinch
Italian Seasoning, Pinch
Vegan Cheese Slices, 8 Slices
Sundried Tomatoes Coarsely Sliced, 8
Fresh Basil Coarsely Chopped, For Garnishing
Cast Iron Skillet / Pan
In a skillet or pan over the lowest heat possible, add olive oil.
Add in garlic, chili flakes and Italian seasoning.
The garlic should barely be sizzling.
*If the garlic is sizzling, the heat is too high.*
Let the oil infused with the ingredients for about 10 to 15 mins or until the garlic starts to brown.
Remove from heat and transfer into a bowl of canned diced tomatoes.
*You can pass the oil mixture thru a fine sieve to catch all the garlic, chili and seasonings.*
Taste and adjust for seasonings with salt and pepper.
Dust some mushroom powder over the top.
Give it a quick stir to combine well.
Cover with cling film and set aside in the fridge until ready to use.
*This tomato sauce can be kept in the fridge for 3 days.*
Preheat oven to 200 degree celsius or 400 fahrenheit.
Wash the mushrooms thoroughly. Remove the stems.
Pad the mushrooms dry with kitchen paper.
Transfer them onto a baking tray lined with parchment paper.
Season the mushrooms generously with salt, pepper and mushroom powder.
Sprinkle garlic powder and Italian seasonings over the top.
Wack into the oven and bake for 15 mins.
Remove from the oven, immediately spoon the tomato sauce onto the mushrooms.
Lay vegan cheese slices over the top.
Return back into the oven and bake for a further 10 mins.
Remove from oven and transfer onto serving plates.
Garnish with sundried tomatoes.
Scatter basil over the top.