Quinoa Sloppy Joes Pizza with Rye Crust, Orange slices, Jalapeno Aioli. vegan recipe

Vegan Pizza Mofo Post 15.
I made a list of pizzas to make during the month. It wasnt a long one, but it had a few on the definitely make list, one of which was the Mac and cheese Pizza and the next was the Sloppy joes. Behold the Lentil free sloppy joes. These sloppy joes are inspired by Seattle’s Plum Bistro’s Quinoa Burger, which has all the similar toppings plus some caramelized onions. That is one burger where all the toppings, dressing and the spices work very well together. Now if only I had known about the cooking class with Plum’s chef on 20th, I would have probably found out the secret recipe and made the real deal:)

This sloppy quinoa stew is not exactly the same, but is super super delicious in any way you want to eat it. On this crust, in a burger, as a side.. mmm mmmmm



My birthday was fun. Work free time with hubbs. Breakfast of ginger molasses french toasts by hubbs, burgers and wraps from Sage(now called Plum) Cafe at Cap hill, a long drive with great music and fall colors, dark chocolate cakes from Hot cakes in Ballard and a light dinner of Aloo Gobhi (Spiced Potatoes and cauliflower) and Daal by hubbs. I did not cook anything :)



The crust on the post is Rye wheat crust. The dark crust went well with the moody joes. That is crust number 13! You can use any of the earlier 12 crusts(regular wheat or glutenfree options) as well. See the Collection here

You can also make the sloppy stew with a combination of quinoa and millet. Or use cooked lentils or make some sloppy chickpeas like Kristy’s here. the Quinoa stew and jalapeno aioli are glutenfree.

Smoky and spicy stew with the citrusy sweet orange, spicy and cool Jalapeno Aioli. You must make this!


What would you like to see on a Pizza next?
I am thinking Sushi Pizza ;)

Steps:

In a pan, add oil and heat on medium,
Add the onions and saute for 4-5 minutes until translucent.
Add the bell peppers and spices and saute for another 2 minutes.
Blend the tomatoes, ginger, garlic into a puree.
Add the miso, salt, herbs, spices, and mix.



Add puree to the onion mixture.




and cook uncovered on low-medium heat for 15-20 minutes, stirring occasionally until the mixture gets dry.




Add the washed quinoa and water and mix well.




Cook partially covered until quinoa is cooked and mixture is a thick and sloppy but not watery.

For the crust, In a bowl, add warm water, sugar, yeast and mix well. Let sit for 10 minutes until frothy.
Add the flours, salt, cocoa powder and evoo and knead for a minute or mix with a large spoon to combine well into a dough.
Spray water on the dough, Cover the bowl with a towel and let sit for 1.5 hours.
Add 2 Tablespoons of bread flour to the dough, oil your hands and gather and knead for 2 minutes.
Roll the dough out to a 10-12 inch crust.



Top the dough with some daiya mozzarella(optional).

Then top liberally with the Quinoa mixture.
Spread evenly, and top with orange slices.



Bake in preheated oven at 410 degrees F for 14 minutes.

Broil on Lo for half a minute.
Take the Pizza out, drizzle the Jalapeno aioli on top and sprinkle liberal amount of chopped cilantro.



Sweet, spicy, smoky! 


Vegan Richa: Quinoa Sloppy Joes Pizza with Rye Crust


Quinoa Sloppy Joes Pizza with Rye Crust, Orange slices, Jalapeno Aioli and Cilantro

Dairy, egg, corn, soy free vegan recipe. can be made nut-free

Ingredients:

Quinoa stew:
gluten, dairy, egg, corn, soy, nut free recipe 
2 teaspoons extra virgin olive oil (evoo)
1/3 cup chopped onion
1/4 cup green bell pepper
2 medium tomatoes (less if you want the quinoa to be less tangy)
1/2 teaspoon cumin powder
1 Tablespoon chickpea miso
5 cloves of garlic chopped
1/2 inch ginger chopped
1 green chili or red pepper flakes to taste
1/4 teaspoon dried herbs of choice(I used dried parsley and thyme)
1/4 teaspoon liquid smoke
1/3-1/2 teaspoon salt

3/4 cup Quinoa

1.5 cups water
Variations: add mushrooms or red bell pepper, add a few Tablespoons of chopped sundried tomato.

Jalapeno Aioli: Easily doubled/multipled

Blend the following and keep ready
2 Tablspooons raw cashew flour
2 Tablespoons coconut milk
a generous pinch of garlic powder
1/8 teaspoon salt
1/2 teaspoon lemon juice
1/8 teaspoon mustard powder
1/2 Jalapeno chopped (less or more to taste)
Or Blend minced jalapeno in Veganaise/vegan mayo and non dairy milk to get a dressing consistency

Other Toppings: Peeled Orange Slices, chopped cilantro

Crust: Makes 1 10-12 inch crust

1/2 cup warm water
1.5 teaspoon yeast
2 teaspoons raw sugar
1/4 cup Rye flour
1/4 cup whole wheat flour
1/3 cup bread flour
2 teaspoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons evoo
bread flour for dusting

Method:

Quinoa stew:
In a pan, add oil and heat on medium.
Add the onions, green chili/flakes and saute for 4-5 minutes until translucent.
Add the bell peppers and saute for another 2 minutes.
Blend the tomatoes, ginger, garlic into a puree.
Add the miso, salt, herbs, spices and mix for a few seconds. 
Add the tomato puree to the onion mixture and cook uncovered on low-medium heat for 15-20 minutes, stirring occasionally, until the mixture becomes thick and dry.
Add the washed quinoa and water and mix well.
Cook partially covered until quinoa is cooked and mixture is a thick and sloppy but not watery. Taste and adjust salt and spices/herbs.

Crust:

In a bowl, add warm water, sugar, yeast and mix well. Let sit for 10 minutes until frothy.
Add the flours, salt, cocoa powder and evoo and knead for a minute or mix with a large spoon to combine well into a dough.
Spray water on the dough, Cover the bowl with a towel and let sit for 1.5 hours.
Add 2 Tablespoons of bread flour to the dough, oil your hands and gather and knead for 2 minutes.
Roll the dough out to a 10-12 inch crust.

Top the dough with some daiya mozzarella(optional).

Then top liberally with the Quinoa mixture.
Spread evenly, and top with orange slices.
Bake in preheated oven at 410 degrees F for 14 minutes.
Broil on Lo for half a minute.
Take the Pizza out, drizzle the Jalapeno aioli on top and sprinkle liberal amount of chopped cilantro. (There is only some cilantro visible on the pictures to see the other toppings. I added a lot more before serving. The Cilantro works really well with the stew and oranges.)
Cool for a minute, slice and serve.



This Pizza is being shared at Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Ricki’s wellness weekend


Comments

  1. says

    What an unusual flavor combo! They all sound like they’d be so complementary and delicious together! I’m especially intrigued with the jalapeño aioli. Beautiful presentation, as always!!

  2. says

    oddly enough, i’ve been craving a quinoa sloppy joe stew. definitely making this. if i don’t have miso should i replace it with something or just exclude it?

    this pizza looks so yummy……! oh how i love sloppy joes <3

  3. says

    While the whole assembled pizza does look fantastic, I can easily see myself just making the sloppy joe portion and being perfectly happy! In fact, I might already be plotting to put it on tonight’s dinner menu… Time will tell if I still feel semi-ambitious in so many hours. ;)

  4. says

    Wow, this looks so incredible! Citrus on a pizza is way out there for me – I’ve never even tried it with pineapple. Such great flavor combos – there’s a lot going on here. Awesome.

  5. says

    What a cool idea!! I hope that you link this up at Gluten Free Fridays! It will be live for link ups tonight (Thursday) at 7:05 eastern time! I hope that you can join us!
    Cindy from vegetarianmamma.com

  6. says

    Thank you for the mention! There are so many unique concepts about this pizza- the sloppy quinoa, the oranges on top, the rye crust- I’m simply amazed!

    I’m so glad to hear that you had a good birthday! :-)

  7. says

    The pizzas you have made this month have been so creative and fun!!! Your crust looks so thick and wonderful. What a great way to incorporate quinoa, I am pinning this, I need to make it for sure! The addition of oranges is so unique and delicious! Hugs, Terra

  8. Corrin Radd says

    Made this one–I think I like it even more than you jalapeno popper pizza (and I LOVE that pizza). I will be putting the jalapeno aioli on ALL of my pizzas.

    • says

      Thank you Corrin. I am so sooo happy that you are making my Pizzas and loving them! Thank you for the lovely comments! this is what keeps me going. Have a wonderful week!

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