Monthly Archives: October 2013

Hawaiian Pizza

This has become one of our favourite pizzas and we just can’t get enough of it. It tastes so good and it becomes very addictive. We always used to love this type of pizza before becoming vegan and its taken a while to get it to good standards as a vegan pizza. We found that finding the right ingredients was the answer, the first time this pizza became possible was when we shopped at Veggiestuff as we got some great ingredients to make it with. This pizza is nice and quick to make if you already have some pizza sauce in stock, which we often do. So it becomes a great quick meal and its especially nice when your craving something naughty. We don’t have access to any vegan takeaway food here so this tends to be our way of having something similar. It doesn’t end up taking long if you have a lot of it prepared. We love to enjoy it with some oven French fries which really gives the feel of a good yummy take away. Obviously you could serve it with whatever you like.

Hawaiian Pizza

Serves 4 (quarter each) | Prep 10 minutes | Cook 20 minutes * These timings are based on putting the pizza together (e.g base, sauce and topping).



1.) Roll out the pizza dough to 10″ and put on a tray or pizza tray.

2.) Spread out the special pizza sauce over the base until it’s near the sides.

3.) Sprinkle 1/3 of the grated pizza cheese on top of the pizza sauce. Then add the cut up pieces of the Ham slices and add another 1/3 of the grated pizza cheese over the top.

4.) Now it’s time to add the pineapple chunks, you will use most of the pineapple in the can but there might be some left. Place them all over the pizza, only leaving small gaps between each piece (so they are close together). Then use the last 1/3 of the grated pizza cheese and sprinkle over the top.

5.) The pizza is now ready to go into a medium heated oven and needs to cook for around 20 minutes. This vegan pizza cheese is different to normal cheese so you won’t see the typical melting on the top. The pizza shouldn’t take any longer than 30 minutes so make sure you take it out by then. The cheese layer on top will not look melted as such but don’t worry about this.

6.) It’s now ready to eat and serve with what you like. We like to serve with oven French Fries and some tomato ketchup but it’s up to you.


You might be wondering about the cheese and how it works and tastes. The reason for sprinkling the cheese throughout three levels is it makes a very yummy pizza. You will find the layers will melt and only the top cheese will be slightly different. This is by far the best cheese we have used for Pizzas, it doesn’t have any back taste and is nice and creamy. It makes the best vegan cheese pizza we have ever had.


Nutritional information – per serving (based on a quarter of pizza)

Calories: 416  |  Total Fat: 19.2 g  Saturated: 1.2 g  |  Sodium: 268.6 mg  |  Total Carbs: 38.8 g  Dietary Fibre: 1.6 g  Sugars: 5.0 g  | Protein: 11.8 g | Vitamin A: 119.8 %  | Vitamin C: 46.5 % | Iron: 0.1%



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Jacket Potato with Tofutti Cream Cheese, Tofu and Sweet Chilli Sauce

This is one of our favourite quick meals to do, it’s easy to make and tastes fantastic. It’s actually inspired by a dish we had many years ago when we visited a local cafe, however it wasn’t vegan and we made our own vegan twist of the dish at home. So glad we did as it turned out great and its one of our regular go to meals, as long as we have the ingredients.

Jacket Potato with Tofutti Cream Cheese, Fresh Tofu and Sweet Chilli Sauce

Serves 1  | Prep 10 minutes  | Cook 1 hour and 20 minutes


  • Jacket Potato / Large white potato, average of 250g
  • 15 g Dairy Free Margarine (we use vitalite)
  • 60 g Tofutti Cream Cheese Original
  • 110 g Fresh Tofu (we use Cauldron Original)
  • 1/2 tbsp Corn Oil
  • 45 ml (3 tbsp) Sweet Chilli Sauce (We use Blue Dragon)

These are the levels we have found right for us, you can obviously adjust them to your tastes but we suggest you try the amounts suggested on your first try. By all means lessen the sweet chilli if that concerns you.


1.) Clean and prepare your jacket potato, weighing approx 250 g. Put into a medium heated oven for around 1  hour and 20 minutes. This should result in a nice soft fluffy potato which is best for this dish. You can microwave the jacket potato if you prefer but they are never as good as oven baked.

2.) About 10 minutes before the potato is cooked it’s time to prepare and cook the fresh tofu. Chop the tofu into 1 cm square chunks approx. Then add 1/2 tbsp of Corn oil into a frying pan and let it heat up before adding the tofu pieces. Cook until they are slightly browned, which is around 5 minutes.

3.) Put the cooked tofu aside and its time to put together the meal as the jacket potato should now be cooked.

4.) Cut the jacket potato in half, add the dairy free margarine (vitalite) into the potato and then add the Tofutti Cream Cheese evenly over the potato. We then mix the tofu pieces and Sweet Chilli Sauce in a bowl and then layer over the potato. If you want to control the sweet chilli as your  unsure of the amount you could put the tofu onto the jacket and then add the sweet chilli sauce to the top to taste.

5.) Time to eat and enjoy.


Nutritional Information – per serving

Calories: 700 |  Total Fat: 36.8 g  Saturated: 8.3 g  Polyunsaturated: 18.3 g  Monounsaturated: 1.2 g  | Sodium: 361.1 mg  | Total Carbs: 71.7 g  Dietary Fibre: 7.2 g  Sugars: 24.8 g  | Protein: 15.2 g  | Vitamin A: 10.9 %  | Calcium: 11.4 %


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