Vegan Pizza
Veganuary 2020

Veganuary Day 13 (Vegan Pizza)


It has been almost a week of being Vegan, and there’s been heaps of ups and downs; hunger pangs for example, weakness, feeling nauseated from being so damn hungry… At this point, I am ready for whatever else Veganism throws at me, even if it was..

A PIZZA craving.

WTF kid meme


Anyone who knows me well, knows that I. HATE. PIZZA!

But of course, something strange was happening to my body now that I’ve been vegan for 13 days, and that thing, was a craving for the vile, carb-laden, overly-salty, lacking-in-fibre, nutrition deficit flat bread with fat on top.

I hate pizza

But I’m biased. Of course.

Being American, Zenos on the other hand was stoked to try Vegan pizza!
So, we did.


Lunch

Flavours by Sauté
107 North Bridge Rd,
#B1-30 Funan,
Singapore 179105

Back to Flavours by Sauté.

We had been there before and while browsing through their massive menu, had discovered their wide range of pizzas one day. One of which was (according to internet reviews), their specialty – The Truffle Mushroom Pizza!

But because I’m big on the whole nutrition thing, I insisted we ordered other things as well.

Freshly squeeze fruit juices, and tater tots with vegan mayonnaise
I ordered the freshly squeezed juices that had the nutrition we needed before embarking on that carb-laden pizza treat. Zenos ordered tater tots with vegan truffle mayo.

We then ordered their signature ‘Orh Luak’ (Oyster Omelette), made with Tofu held together with starch, and the ‘oysters’ were replaced with oyster mushrooms! Genius!

Tofu is a good source of protein and contains all nine essential amino acids. It is also a valuable plant source of iron and calcium and the minerals manganese and phosphorous. In addition to this, it also contains magnesium, copper, zinc and vitamin B1.

The mushrooms were going to provide us with over a dozen minerals and vitamins, including copper, potassium, magnesium, zinc and a number of B vitamins such as folate!

Vegan 'Orh Luak', using Oyster mushrooms and tofu
Vegan ‘Orh Luak’ with oyster mushrooms and tofu.

We also ordered another crowd favourite, the herbal claypot soup with lion’s mane mushrooms and veggies.

I’m not sure what herbs they used, but if they used herbs, it is definitely going to provide more nutrients to offset the Pizza we were also going to be ordering.

Vegan Herbal 'Bak Kut Teh' with lion's mane mushrooms and brown rice with charcoal 'youtiao'
Vegan Herbal ‘Bak Kut Teh’ with lion’s mane mushrooms and brown rice with charcoal ‘youtiao’ (fried dough sticks).

Finally, we ordered the Vegan Mushroom pizza drizzled with truffle oil and truffle bits, topped with Soy cheese! With the nutrients we are going to get from the other 2 dishes, I was finally happy to enjoy this!

Vegan Truffle Mushroom Pizza at Flavours by Sauté
Vegan mushroom pizza with truffle oil and truffle bits.
vegan mushroom truffle pizza at flavours by sauté
Let’s take a closer look at the deliciousness of this thing.

It was DELICIOUS!

Definitely a must-try if you are ever going to try a vegan pizza, this has got to be the one!

Finally, we got their Vegan Chendol, which had chia seed pudding made with coconut milk. Again, I don’t generally enjoy dessert, but this definitely hit the spot!

Vegan chendol at Flavours by sauté
Vegan chendol, with coconut chia pudding and pandan jelly, drizzled with gula Melaka.

All in all, lunch had been great! Thank you Flavours by Sauté for the wonderfully innovative Vegan food! It really changes your perspective about plant-based food, and inspires me to experiment more in the kitchen!


Dinner

Made by Cait
Leftover Lentil soup turned into ‘Bean Stew’

About 5 days back on Day 8 of my Veganuary journey, I had discovered that the cure to my insane hunger pangs was Legumes. Beans. The magical fruit that makes you toot toot toot!

I had made a little too much lentil soup that day because I overestimated how much I actually needed to feel full (not much in fact). And because I made a little too much for 2, I saved the rest in the fridge for a later date.

Turns out today is the day I’ll attempt to innovate it into a whole nother dish for my love human, Zenos and I.


Ingredients

  • Leftover French lentil soup
  • Dairy free butter (tastes nothing like butter I’m going to be real)
  • Vegan cheese
  • Linda McCartney’s Vegan-friendly sausages
  • 1 can of diced tomatoes
  • 1 can of kidney beans
  • Olive Oil
  • Salt & Pepper

I then discovered that I also had 2 more Quorn fillets getting freezer-burnt, and so I whipped those out, cut them into squares, and add them to the pot later on.

Directions

  • Throw the green lentils into a pot
  • Add the chopped tomatoes and kidney beans
leftover vegan stew recipe
  • mix it all up
  • bring it to a boil
Vegan cheese
  • Add a square of Vegan Cheese (or 2) for some added flavour and creaminess
  • Throw in the cut up sausages and Quorn pieces for that meaty non-meat texture (especially good if you’re transitioning out of meat-eating, or just enjoy that meaty texture)
  • Salt and pepper to taste
  • Drop in a little knob of butter at the end (that’s what chefs do apparently so let’s do it too!)
Vegan 'leftover' lentil soup, with kidney beans and meatless pieces, served with a side of vegan-friendly sourdough bread.
Vegan ‘leftover’ lentil soup, with kidney beans and meatless pieces, served with a side of vegan-friendly sourdough bread.

It was a really good way to use my lentil leftovers, and I hope it gave you ideas on how to use your leftovers too! I only spent less than $4 on the 2 canned foods, and while I don’t endorse canned foods ALL the time, it was really convenient, and took less than 20mins to whip up!

Leftovers FTW!!!


Check back in tomorrow for a REAL plant-based treat, and really guys, it was the most delicious ALL PLANT lunch Zenos and I had ever had, and we even met the owner of the place and learnt about her philosophy behind how she ‘lets food be thy medicine’.

I look forward to sharing my ‘Afterglow’ with you!

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