Vegan pizza sauce—vegan because I throw in nutch instead of parmesan cheese.
And really, what isn’t better with a little nutch?
This sauce is the perfect red sauce. It has a nice amount of bite, tempered with creaminess from the nutch and crushed tomatoes. It’s forgiving—you can throw in whatever herb mix you have on hand and it will be happy to receive.
If you like yours a little chunky, then grab whole peeled Roma tomatoes and crush one at a time with your had as you add them to the skillet. If you like yours smooth, then opt for stewed tomatoes or crush briefly with an immersion blender before adding.
Either way, I can’t recommend enough cooking this in your trusty cast-iron skillet.
The acid in the tomatoes will react with the iron in the pan, adding more iron to the sauce. And iron is great for vegans and vegetarians!
Personally, I already have low iron (thanks, genetics). For some reason, I’d always wanted to give blood since I was a kid, and when I was finally old enough I proudly signed up for the first blood drive that I could at my high school. Once the paperwork was completed and passed (no, no risky behaviours or travel…), I sat down for the preliminary tests.
They drew a drop of blood, explaining that they would add it to solution in a small cylindrical tube. If it sank, then I had enough iron.
The drop of blood fell about an inch before doing an abrupt about-face and heading back towards the top of the tube.
Give blood I cannot.
But so what! Their loss! I’m certainly not aenemic—characterised by lethargy and a lack a vim about the personage.
So screw ’em, I say. I’ll keep my blood, thank you very much, and happily fortify it with spinach and plenty of tomato sauce in cast-iron skillets.
The Red Cross can keep their harassing telephone calls and CEOs who make half a million dollars a year, for all I care. I’ll find something more efficient and effective to do with my bodily fluids.
And if that didn’t get you in the mood for red sauce, then I don’t know what will.
Vegan Pizza Sauce Recipe
By January 29, 2011Published:
- Yield: Enough for 2 Large or 4 Small Pizza Pies
- Prep: 5 mins
- Cook: 25 mins
- Ready In: 30 mins
Ah, red sauce…
- 1 small onion Diced
- 4 cloves garlic Minced
- 28 oz whole peeled Roma tomatoes Liquid included
- 2 t dried herbs Any Italian mix does nicely
- black pepper Freshly cracked
- 1/2 t dried red chilli flakes
- 2 bay leaves
- splash balsamic vinegar Just a splash!
- 1/4 c large-flake nutritional yeast (nutch)
- Heat a cast-iron skillet over medium heat and add a few glugs olive oil. Add the onions and sauté until transparent. Add the garlic and stir.
- Add the tomatoes one-by-one, crushing between your fingers as you add them.
- Stir well, then add the herbs, pepper, chili flakes, and bay leaves. Stir again.
- Add a splash balsamic vinegar and let simmer for 10-15 minutes.
- When ready to use, stir in the nutch and remove from heat.