A (Vegan) Pizza Party with Panago

Review by Megan Stulberg

Ain’t no party like a pizza party. You know that “Touch My Butt and Buy Me Pizza”phrase that’s been making its rounds (and then some) on the internet lately? It’s popular because it’s relatable. Butts are nice, pizzas are even nicer, and Panago’s pizzas are the nicest.

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Honestly…the thing I’ve missed most since going vegan is pizza. I don’t view meat as food anymore (feel free to disagree), but there’s something about the combination of pineapple, ham and bacon on a classic Hawaiian slice that still makes my mouth water. Canadian chain Panago Pizza recently launched a new vegan deluxe pepperoni pizza for spring — which is a freaking GAME CHANGER. Pepperoni! Meat-free pepperoni!

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This brand new pizza comes with Italian tomato sauce, meat-free pepperoni, black olives, green peppers, red onions and dairy-free Daiya “cheese”. Not into it? You can veganize any of their other pizzas by making substitutes, and also all of Panago’s crust options are 100% vegan friendly (pictured is the gluten-smart crust).

I paired this ‘za with two of Panago’s vegan dips: Italian Tomato & BBQ. I also tried one of their build-your-own salad options, which was basically a delicious pile of veggies, smothered in their vegan classic Italian style dressing. You could say I went “all out” on my Panago adventure and also tried two of their organic fusion juices: grapple (grape/apple) and orango (orange/mango).

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Panago’s vegan deluxe pepperoni pizza exceeded my expectations. Doubtful? Look at the photos! Still don’t believe me? Further proof: I carried all my Panago goodies home in an Uber, and the driver actually got kind of mad at me because he was really hungry and kept saying that the pizza smelled “too good”.

Panago likes to spread the vegan love every now and then, so make sure to follow them on Twitter, Instagram or Facebook because you never know when a #RandomActsOfPizza may come your way!

Want to know more about what you can and can’t eat at Panago? Check out their vegan-friendly options here.

*Disclaimer*: This is a sponsored post for Panago Pizza, but all views are my own. For inquiries about sponsored posts, please email vegangirlfriend@gmail.com and/or megstulberg@gmail.com. 

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Hearty n’ healthy veggie pita pizza

Recipe by Megan Stulberg

Now I wouldn’t call myself lazy, but I’m all about being able to skip a step or two whenever possible. Prime example: I was going to make personal pizzas the other day, and then stumbled upon gluten-free (!!!) and vegan (obviously) pitas in the grocery store. And boom, pita pizzas happened. No crust, no fuss. You’re welcome in advance.

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Ingredients…

  • 2 standard pitas (I used Aidan’s gluten-free)
  • 1/2 red onion, chopped coarseley
  • 1 cup pure tomato paste
  • 1 cup Daiya mozzarella-style shreds
  • 1 cup arugula
  • 1/2 cup fresh pineapple, cut into chunks
  • 1/2 cup sliced cremini mushrooms
  • 1/4 cup black olives
  • 2 tbsp minced garlic (roughly 2 large cloves)
  • 2 tbsp cold-pressed EVOO

Directions…

  1. Preheat oven to 400F.
  2.  Lie pitas down flat on baking sheet lined with aluminium foil.
  3. Use ice cream scoop to place heaping dollop of tomato paste onto middle of pita. Flip ice cream scoop over, using back of spoon to smooth paste evenly over pita. Leave room at edges to form crust. Repeat for second pita.
  4. Sprinkle daiya, arugula, black olives and pineapple evenly all over pita. Repeat for second pita. Feel free to substitute or add additional toppings if desired.
  5. Place in oven for 20 minutes.
  6. In a medium saucepan on high heat, let garlic sauté in olive oil. Once it has browned, add onion slices. Lower heat and let sauté 5 minutes. Add mushrooms, then cook until everything has browned and olive oil is all gone. Remove from heat.
  7. Remove baking sheet from oven. Add garlic, onion and mushrooms to pitas.
  8. Let cook in oven for an additional 5-10 minutes. Be sure to check on it every few minutes to prevent burning, as every oven is different.

Let cool 15 minutes before slicing. Serve immediately.

Makes 2 servings (1 individual pizza/approximately 4 slices each).

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Tortilla Mini-Pizzas

By contributor Megan Stulberg

I left my grocery list at home the other day while picking up pizza ingredients and, of course, forgot to buy gluten-free flour. I was pretty bummed, but then I stumbled across a package of corn tortillas in my kitchen that made quite the delicious crust substitute! 

10426585_10154356577265133_8250538933486865351_nIngredients….

  • 4 corn tortillas
  • 2 cups tomatoes (fresh or canned), chopped 
  • 2 cups raw spinach, shredded 
  • 1 cup Daiya Cheddar Style Shreds
  • 1 cup fresh pineapple, sliced
  • 1/2 cup sweet onion 
  • 1/3 cup raw mushrooms, diced
  • 4 leaves fresh basil
  • 2 cloves garlic
  • Pinch of salt
  • Pinch of pepper

Directions…

  1. In a large saucepot, add a splash of olive oil. Once heated, add garlic and onion. Sauté until translucent. 
  2. Add tomatoes, basil, salt and pepper to saucepot. Simmer for 20 minutes, stirring regularly until fluid consistency has been reached. Cool and set aside.
  3. Preheat oven to 350 degrees. 
  4. On a lined baking sheet, lay out corn tortillas. Evenly spread a thin layer of tomato sauce on each tortilla. Add Daiya, pineapple, spinach, mushrooms and any additional toppings.
  5. Bake for 12-15 minutes until crust has crisped and toppings have melted. 

Makes 2 servings (2 tortillas each). Enjoy!