Loaded Pizza Bowl

5 from 18 votes

Try this fun easy meal prep recipe for Vegan Pizza Bowl with Quinoa, protein-packed Vegan Lentil Sausage Meat, roasted veggies, pizza sauce, cashew mozzarella sauce and healthy leafy greens. Gluten-free & soy-free option, Nutfree option

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: American, Italian

Keyword: vegan bowl recipes

Servings:

Author: Vegan Richa

Ingredients

For the lentil sausage mixture:

15 ounce can of lentils washed and drained or 1 1/2 cups of cooked lentils
1 tablespoon soy sauce , use tamari for Glutenfree, coconut aminos for soyfree
1 tablespoon maple syrup
1/2 teaspoon crushed fennel seeds
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon ground sage
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/2 teaspoon cayenne
1/2 teaspoon salt

For the cashew mozzarella sauce:

1/2 cup raw cashews soaked in hot water for 15 minutes
1/2 cup water
1 teaspoon extra virgin olive oil
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon basil
1/2 teaspoon mellow miso or 2 teaspoon nutritional yeast optional (Use chickpea miso or use nutritional yeast for Soyfree)

For the other ingredients in the pizza bowl:

1 red bell pepper thinly sliced
1/2 cup thinly sliced onion
1 cup of thinly sliced mushrooms
salt and pepper as needed
oil as needed for roasting the peppers and mushrooms
2 cups or more of crisp greens or spinach
chopped tomato as needed
1/4 cup fresh basil
1/2 cup of uncooked quinoa or 1 1/4 cup of cooked quinoa or other grains of choice
1/2 cup of pizza sauce (see notes for diy pizza sauce)

Instructions

Make the lentil sausage mix: Add all of the ingredients to a skillet over medium heat and mix well. Add 1-2 tablespoons of water if the mixture is too dry and could cook until the spices and sauce cover the lentils completely and the mixture thickens a little bit. Taste and adjust the flavor and set aside.
Make the cashew sauce: drain the cashews then add to the blender. Add the rest of the ingredients and blend until the mixture is creamy and thick.
You might have to blend it 2-3 times. Blend it for about 30 seconds then let it sit so that the cashews can continue to soak 4-5 minutes then blend again. Transfer to a bowl and set aside.
Roast up the veggies: Add the peppers and onions to a skillet over medium heat. Add 1/2 or 1 teaspoon of oil, some salt and pepper, and cook until they are slightly golden on some edges. Transfer to a bowl and set aside.
Then add the mushrooms to the same skillet. Add a teaspoon of oil, salt, and pepper as needed and then cook until the mushrooms are golden and then set aside.
Make the quinoa: If you haven't made the quinoa yet, rinse the quinoa then add to a saucepan with 1 cup of water and a pinch of salt and bring to a boil then reduce the heat to low. Cover and cook until the quinoa is fluffy, about 12-15 minutes.
Assemble the bowl: Add a good helping of the lentil sausage mix, the quinoa, the roasted veggies and mushrooms, greens, chopped tomatoes, then top it with dollops of pizza sauce and dollops of cashew mozzarella sauce.
Then sprinkle some chopped fresh basil and serve.
Storage: Refrigerate components separately for upto 4 days.

Notes

To make your own pizza sauce, mix 1.5 tablespoon of tomato paste with 4 tablespoons of water, 1 teaspoon of extra virgin olive oil, 1/2 teaspoon oregano, 1/2 teaspoon of thyme, 1/4 teaspoon garlic, 1/4 teaspoon onion powder, and 1/4 teaspoon salt and use.

Nut-free: Use my cheesy tofu sauce or cauliflower alfredo instead of cashew mozzarella cream

Make your own lentils: Soak 1 cup lentils in warm water for 5 mins then wash and drain. Add to the instant pot, add 2 cups water. Pressure cook for 8-10 mins(longer for older lentils, start with 8 mins) Quick release after 10 mins . Drain and use. If the lentils didn’t get as soft then pressure cook for another 2 mins. If they got too soft, then try 6 mins next time.
For saucepan, add 3 cups water and cook over medium heat partially covered for 25-35 mins.

Nutrition