To tell you the truth, I’ve been trying to get this recipe out to you guys for MONTHS! Now, I’m so glad that I finally have the time to share it. Of course, you know how much I love the Chickpea/buffalo sauce/ranch combo as shown by this mac recipe and this nacho recipe. So naturally I had to add to this delicious food family by making a pizza version!
I actually made this twice, once as an experiment for a friend and I, and a second time to nail down all of the measurements. I could easily eat this pizza once a week, or maybe more depending on how many feels I have. Each person that got their hands on a slice may agree with me, as it got rave reviews!
You really can’t go wrong with a combination like spicy buffalo sauce, crunchy celery, chickpeas, fresh cilantro, peppery arugula and a vegan ranch sauce that some readers claim to be the best they’ve ever had! Believe me, I take that as a huge compliment, as I’ve tasted many a delicious vegan ranch in my foodie adventures.
Aside from this fabulous pizza pie, I’m pretty excited to bring back some more creative recipes to Vegan Yack Attack. Will there still be plenty of cookbook reviews and giveaways? Of course! But, now I have the time to give you some breaks from those types of posts with some crazy recipes. Oh, have you heard? Vegan MoFo is back in September and you better believe that shit is going to get REAL!
So, go ahead, make this jaw-dropping pizza for your friends and family and get them excited about some solid vegan eats.
Today, I am celebrating being done cooking for the cookbook that I’m doing photos for! Of course, I have about 700 photos to go through and edit, but that is beside the point. I seriously can’t believe that I did it, and with time to spare! The photography and food styling in this book is some of my best so far, so when that hard copy shows up it’ll be cool to see how it turned out. I just hope that I did the author justice.
To be honest, I’ve missed being a blogger these past two weeks; the interacting, recipes of my own, and even just looking at other blogs. I feel so out of the loop now! I can’t wait to get back into the groove of things, even though I’m not sure what that is at this point. There are some recipes and reviews that I’ll finally have time to post for y’all and I think that you’ll be stoked.
Now, for an awesome recipe! With this one, I accidentally found out that if you used black beans instead of chickpeas while making seitan they will make it have more of a steak-like appearance as opposed to chicken-like. I plan on using this to my advantage in the near future! But, now you know why my seitan looks a little different from its usual tan color.
I used Massel’s Chicken-Style Low Sodium Bouillon for this recipe and loved it! When mixed with water it creates a vegan broth that is a lot like it’s non-vegan chicken broth counterpart. I can’t wait to make a vegan chicken noodle soup or tortilla soup when the weather cools down, which should be interesting seeing as how Summer just started. Urgh.
Out of the few vegan products that I’ve tried by Massel, I would say that their bouillon granules are my favorite; they’re super convenient, low-sodium (so that I can control the flavor more), and they don’t take up precious space in my refrigerator. Plus, they’re packaged in what look like mini-paint cans! Ha ha.
I have to be honest, I’ve never prepared jackfruit on my own before. Of course, I’ve enjoyed BBQ Jackfruit Sliders and the like, but it was never very easy to find. But, now that I work at Whole Foods, I found out that my location has the canned jackfruit in brine and I couldn’t be more stoked. For my first homemade jackfruit recipe I thought that I’d try it out with Massel’s Concentrated Liquid Stock, Beef-Style; which is vegan and gluten-free!
Now, the texture didn’t come out quite as firm as I would have liked, but the jackfruit tasted great all the same. One of the best parts of this recipe is that it’s all prepared on the grill. Of course there’s some marinated and mixing, but it’s seriously low effort. I’d also like to mention that this was my first time grilled tomatillos, and oh my goodness you guys, SO GOOD. I’ve used them in green salsas before, but this- this I’ll have to do more often.
To balance out the savory, warm components of this recipe, I made a seasoned sour cream sauce to drizzle on top. I may have cheated and used Tofutti, but if you want to go the homemade route, blend 2/3 C. raw cashews with 1/4 C. water for a creamy sauce base, then stir in seasonings.
I must mention that using the concentrated liquid stock shortened marinating time immensely and really added significant flavor to the jackfruit. It is a tad on the salty side so taste your marinade and adjust accordingly; keep in mind that the end product won’t be as potent as the marinade itself. Massel actually sent some of their products for me to try out, so I’ll definitely be using another one soon, and hosting a giveaway, too! So, keep an eye out for that.
It may be pretty obvious to some of you, but I can’t continue on with this post without mentioning that this incredible nacho dish is directly influenced by my favorite dish from Vegan MoFo, the Buffalo Chickpea Mac ‘n’ Cheese. Now, I have some devoted followers that make this mac for their families and friends all of the time, which is super rad! Then there’s also the Buffalo Tempeh Grilled Cheese sandwich, and that sandwich has quite a few fans as well.
One of them being Brianne, of the Kitschy Kitchen instagram, who makes it all of the damn time. BUT, one time, she ran out of bread so she made nachos with it. Brilliant!! That is what sparked the merging of recipes in my mind and why we are all here today. Well, and the fact that this makes an awesome Super Bowl snack doesn’t hurt either.
Time-wise, this recipe is great because you can make the ranch-style sauce and the cheese sauce while you roast the chickpeas. Because really, who has time to wait around when we’re talking about nachos here? Not me! Oh, and before I forget, I have another nacho recipe that’s up on Vegan Cuts blog for Chipotle Chili Nachos!
This is a vegan food blog, run by Jackie Sobon, that covers everything from indulgent desserts, to healthy dinners, and even raw recipes! I also write up restaurant reviews and am sort of a beer snob. You'll find that there is something for everyone, here!
If you would like me to contact me about photography jobs, testing out a recipe, review your restaurant or just have a question you'd like me to answer email me at: [email protected]!