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Vegan Planet: Pizza Vindaloo

Wednesday, May 11, 2011


Pizza Vindaloo

When Jon asked me what we were having for dinner the other night, “pizza vindaloo” is probably the last thing he expected me to say, at least judging by his laughter tinged with incredulity.  Admittedly, it may sound like a strange creation, but here’s how it unfolded:
We were getting ready to go out of town for the weekend, so I needed to use up some food in the fridge, notably a bag of shredded cabbage, a bunch of cilantro, and a defrosted pizza dough.  I was also anxious to try one of the new Vegetarian Plus product samples I’d received that day from VegeUSA, one of which was a vegan vindaloo.  What else could I do but make pizza vindaloo, right?
While the dough prebaked for a few minutes, I sauteed the cabbage with a thinly sliced onion until the vegetables were very soft, then I spread the cabbage and onions onto the partially baked pizza dough and baked it a few more minutes until nicely browned.  While the pizza baked, I heated the vindaloo in the microwave according to package directions.  The meaty chunks were large, so I cut them in half.  I then spread the vindaloo sauce and the halved chunks on top of the pizza in a circular pattern and baked it for 2 more minutes just to allow the flavors to meld together and to crisp up the crust.  To serve, I topped the pizza with chopped fresh cilantro.  It was really a delicious, if unusual, meal.  Definitely not your average pizza, but it turned out to be a great way to serve the vindaloo, as if it were on an Indian flatbread.  The sauteed cabbage and onions perfectly complemented the spicy vindaloo, making it a satisfying one-dish meal.
About the product:  I often receive sample products and I’ve made it a policy to only talk about the one I enjoy. (Mom taught me that if I couldn’t say anything good about something, then I shouldn't say anything.)  I am happy to say that the Vegetarian Plus products are the best prepared vegan meat alternative dishes I’ve ever had.  I’m usually skeptical about products prepared with various sauces.  Usually the flavors are inauthentic at best.  But VegeUSA really nailed it.  Both the vindaloo sauce and the kung pao sauce have a wonderful flavor, rich and spicy, as good as any you could get in a restaurant.  And the texture and flavor of the meaty chunks are as good as I’ve had anywhere—scary-good, in fact!  Consider keeping a package or two in the freezer for those nights when you’re too busy to cook and want something really tasty that can be ready in just a few minutes—just add a cooked vegetable and some rice...or pizza dough!


Pizza vindaloo, eh? That sounds splendid. I'm in Italy for the next month or so, and after getting used to the idea of potatoes on pizza, vindaloo doesn't sound too freaky. I'd love to give the VegeUSA products a try, though I haven't found them in Montreal, where I'm from. I do enjoy your policy on "if you can't say anything nice, say nothing at all." That's why we love you, Robin :) Thanks for sharing this unusual recipe.
In the spirit of your newly-coined term "choclava," I'm surprised you didn't come up with something like "pizzaloo" or "vizza" or something along those lines.
Thanks, Kris. I envy your being in Italy -- my favorite place in the world!

Pizzaloo!! I love it, Karen. I wish I'd thought of it! :)
oh Robin, that looks divine. I am hungry just looking at it...YUM!
Oh, please, do feel free to use the name "pizzaloo" if you wish. 'tain't copyrighted or anything. : )
I'm right up there with you on using up strange items creatively. That's how we discover awe-inspiring dishes, right?
Absolutely right!!
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