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Herbivore's Kitchen

Bahn Mi Vegan Pizza Recipe

If you think vegan pizza is impossible, then you need to think again. Cheese? Please! All it takes is a little creativity. And boy, did I get creative with this vegan bahn mi pizza recipe. It’s the best of ALL worlds where the snacking satisfaction of pizza, meets lemongrass, meets the feel-good quality of vegan cuisine. That’s right: tree-hugging, animal-loving pizza at its best. 
5 from 1 vote
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Total Time 1 hour 30 minutes
Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Pizza Stone (recommended, not required)

Ingredients
  

Pickled Vegetables (Do This First. See 1-Hr. Pickling Option in Blog Post If Necessary)

  • 1 carrot cleaned and thinly sliced
  • 2-3 red radishes cleaned and thinly sliced
  • 1 cucumber peeled and thinly sliced
  • 1 jalapeno cleaned and thinly sliced
  • 2-3 garlic cloves peeled
  • 1 pinch crushed red pepper flakes optional for heat

Pickling Brine

  • 1 cup vinegar rice vinegar or apple cider vinegar recommended
  • 1 cup water
  • 1 tbsp maple syrup
  • 1 tsp salt

Whole Wheat Pizza Crust

  • 1 cup very warm water (105-115 degrees)
  • 1 pkg dry active yeast
  • 1 tbsp peanut oil
  • 1 tbsp maple syrup
  • 2 1/2 cups whole wheat flour white flour can be substituted in

Lemongrass Tofu (adapted from The Wicked Healthy Cookbook)

  • 1 14 oz block extra firm tofu
  • 1/2 cup orange juice
  • 1/4 cup maple syrup
  • 3 tbsp tamari
  • 2 stalks

    fresh lemongrass

    thinly sliced lengthwise, or smashed and scored

  • 1 small red chile sliced into thin rounds
  • 1/2 tsp fresh ginger grated

Ginger Garlic Aioli (from the Wicked Healthy Cookbook)

  • 1/4 cup plant-based mayonnaise I like the Follow Your Heart brand
  • 3 tbsp minced pickled ginger
  • 1 tbsp fresh lime juice
  • 1 tbsp minced fresh cilantro
  • 1/4 tsp sea salt
  • fresh black pepper to taste

Instructions
 

Pickled Vegetables

  • In a medium-sized mason jar pack your pickling vegetables in tightly. Make sure the jars are properly cleaned as described in the blog post above. Add the garlic cloves and crushed red pepper. 
  • In a small saucepan, bring the vinegar, water, syrup and salt to a boil. Boil until the salt is properly dissolved. 
  • Place your glass jar in the sink and gently pour the vinegar solution into the jar. Make sure the vegetables are fully submerged, pressing them down with a wooden spoon if necessary. Leave a small amount of space at the top of the jar. Seal and allow to cool on the counter.  Refrigerate for later use. Pickled vegetables can be used over several weeks.

Whole Wheat Pizza Crust

  • Preheat your oven to 450 degrees. Place your pizza stone in the oven to preheat it. 
  • In a small bowl, whisk the instant yeast, peanut oil and maple syrup into the hot water until dissolved. Allow to rest for 5 minutes. The yeast should activate, causing bubbles in the water.  
  • After 5 minutes, slowly combine the water with the flour and salt into your food processor. 
  • Pulse until a well-formed dough ball forms. The dough should not be too sticky. If it is too sticky, add more flour 1 T. at a time. If the dough is too dry, add more water 1 T. at a time.
  • Once the dough is the right consistency, gently knead it a few times. 
  • Lightly flour a large flat surface (I wash my counter tops with soap and water and roll the dough out to a thin crust. Carefully transfer it to the hot pizza stone, lightly dusted with cornmeal (to prevent sticking). Lightly brush it with peanut oil and bake for 10-15 minutes until crispy. 

Lemongrass Tofu (adapted from The Wicked Healthy Cookbook)

  • Preheat your oven to 325 degrees.  Drain & press the tofu.  
  • Combine the remaining ingredients in a small bowl.  
  • Crumble the tofu into a medium-sized, glass baking dish and then cover with the marinade. 
  • Bake for approximately 45-minutes, stir, and then bake for another 20-30 minutes or until the marinade is absorbed.  Check frequently to avoid burning.  

Ginger Garlic Aioli (from the Wicked Healthy Cookbook)

  • Combine all ingredients in a small bowl.  

Putting Your Vegan Pizza Together

  • When the crust has finished baking, add a layer of pickled vegetables to the pizza crust.
  • Add a layer of crumbled lemongrass tofu.
  • Spoon the ginger aioli onto the pizza and (optional) add a few dashes of sriracha for some spice.
  • Top with fresh cilantro, thai basil (or sub sweet basil) and lime wedges (for aesthetics – just squeeze the juice on to the pizza).
Keyword lemongrass, vegan pizza, vegan pizza recipe, vegan thai food, vegetarian thai food
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