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Vegan Thai Chicken Pizza

Vegan Thai Chicken Pizza

Vegan Thai Chicken Pizza

This Vegan Thai Chicken Pizza (or if you prefer, Thai Chik’n Pizza) is made with soy curls (I love soy curls!) and is a veganization of a Rachael Ray recipe. It also happens to be The.Best.Pizza.I’ve.Ever.Made.

There are rather a lot of ingredients on the list, but it’s worth it. The soy curls are spicy and peanutty, the cucumbers are sweet and sour, the Daiya is (obvs) creamy and melty, and the scallions and cilantro really Thai it all together into the perfect pizza (ha ha, see what I did there?). Did I mention there’s plum sauce involved?

Vegan Thai Chicken Pizza

I’ve recently become housemates with a bread machine and I have to admit that I’m a little bit in love. I’ve been trying out all sorts of new bread recipes, although the only one that’s been perfected so far is the pizza crust. I used it for my breakfast pizza as well, and it’s just to die for. Watch for the recipe next week!

Also going down next week? Well, my lovely friend Jamie and I are embarking on our own Green Smoothie Challenge as designed by the fabooolous Somer over at Vedged Out. Somer recently hosted a challenge which I missed, so we’re going to do it on our own. I can’t have carbs or alcohol so I might be a little grumpy, wish me luck :)  Luckily for you I have a few recipes stockpiled, so you’ll still get plenty of good vegan eats here at TWV!

For now though, please go make this pizza and stuff it in your mouth!

Vegan Thai Chicken Pizza


Vegan Thai Chicken Pizza (makes one 12″ pizza)

Adapted from non-vegan/vegetarian recipe

Ingredients:

  • 1 cup dry soy curls
  • Pizza dough of choice
  • Generous 1/2 cup plum sauce
  • 1/2 teaspoon crushed red pepper flakes
  • 1+ cup Daiya mozzarella
  • 1/2 red bell pepper, thinly sliced
  • 1 Tablespoon sesame oil
  • 3 Tablespoons Bragg’s liquid aminos (or soy sauce)
  • 2 Tablespoons peanut butter
  • 3 teaspoons sriracha
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 2 Tablespoons agave
  • 2 Tablespoons rice wine vinegar
  • 1/3 cucumber, peeled and sliced into matchsticks
  • 4 scallions, chopped
  • Palm full of cilantro leaves, chopped
  • Generous 1/4 cup salted peanuts, chopped

Directions:

  1. Place the soy curls in a bowl of warm water to soak, set aside.
  2. Form the pizza dough on cookie sheet or pizza stone and top with plum sauce, spreading evenly.
  3. Top with red pepper flakes, then Daiya, then bell peppers and bake at 425 until the cheese melts, 12-15 minutes.
  4. Combine sesame oil, braggs, peanut butter, sriracha, garlic and a pinch of black pepper in a frying pan over medium heat. Squeeze all water from soy curls then add to the peanut sauce, stirring until the curls are coated.  Reduce heat to low and cover. If the sauce gets too dry, add more braggs and/or sriracha, depending on your tastes!
  5. Mix agave and vinegar in a medium bowl, then add cucumbers, stirring. Set aside.
  6. When the pizza is out of the oven, top with the soy curls, scallions and cilantro. Drain the cukes and scatter across the pizza as pretty as you can ;)  Sprinkle the peanuts over the top and serve immediately!

Enjoy!

 

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{ 17 comments… add one }

  • Sophie33 January 30, 2013, 10:47 am

    I never tasted soy curls before! Must do that!

    This special looking vegan pizza rocks! :) Waw, even!

    • Barb February 1, 2013, 7:43 am

      You MUST Sophie!

  • Angie January 30, 2013, 3:40 pm

    This sounds SO good!

    • Barb February 1, 2013, 7:44 am

      Thanks!

  • Reia@TheCrueltyFreeReview January 30, 2013, 8:19 pm

    Oh god, you without alcohol?? You’ll need all the luck you can get! :) Seriously though, bravo on trying the challenge. I thought about it; Somer’s recipes look great, but it’s just too much for me to commit to so I applaud you.
    As for this pizza, I’m totally on a vegan pizza kick and I bet I could get Robert to try it, minus the peanuts. I’m not a fan of cukes but these marinated ones sound yummy.

    • Barb February 1, 2013, 7:44 am

      I know… I’m a carb addict and an alcohol enthusiast, so it’s gonna be a very sad 7 days…

      If you make the pizza, let me know how it turns out!

  • Annie January 31, 2013, 8:15 am

    The pizza looks mouthwatering, Barb! And I’m thrilled you are embarking on the Challenge! It’s the best – you’re gonna feel great. I’m going to do another round in a week or two.

    • Barb February 1, 2013, 7:45 am

      I can’t wait to see how great I feel!

  • heather January 31, 2013, 9:45 am

    My mouth is watering – say whaaaat! Plum sauce on pizza, I’m in!This looks so so incredible and different, perfect for Friday night pizza, beer & movie night!

    • Barb February 1, 2013, 7:46 am

      It’s perfect for ANY night… I can’t wait to make it again!

  • Arleen January 31, 2013, 6:02 pm

    Just made this an it is awesome! I did add some matchstick carrots to the topping.

    • Barb February 1, 2013, 7:45 am

      Thanks so much for sharing! These are my favorite kinds of comments! :)

  • Melissa February 1, 2013, 9:25 am

    I LOVE thai pizzas! Yours looks super delicious.

  • Arleen February 1, 2013, 10:24 am

    I ate left over pizza for breakfast and lunch. I do have some left over toppings. I think I am going to mix up a little more peanut sauce to add to my soy curls and put that over some rice noodles. I can top that with the raw veggies I have left and drizzle plum sauce over that. This was my first time to use soy curls. I love them! Thanks for this recipe.

  • JL February 3, 2013, 6:12 pm

    Oh! Soy Curls! One of my favorite foods! I have to try this pizza!

  • Milda September 28, 2013, 2:03 pm

    I accidentally stumbled across your website while looking for something new to make with soy curls (I was basically just using them for a BBQ sandwich). My, oh my! This is like a whole new world. Made this pizza for dinner last week, and both hubby and I absolutely loved it. It’s getting made again tonight! Thank you so much for all your recipes and work you put into them. They’re absolutely amazing!

    • Barb October 9, 2013, 7:11 am

      You’re so welcome and THANK YOU for the feedback!

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