This Ultimate Cheesy Vegan Breakfast Pizza is the most delicious way to start your day! We’re talking rich tempeh sausage gravy, easy scrambled tofu, diced green pepper and onion, fresh mushrooms, crispy rice paper bacon, and a creamy vegan cheddar cheese sauce. This right here is a real labor of love, if I do say so myself. And it’s so worth it!!
How to Make the Ultimate Cheesy Breakfast Pizza
Part One: Tempeh Sausage Gravy
- Melt some vegan butter in a small saucepan over medium-high heat. Add the crumbled tempeh and cook for about 6-8 minutes, or until tempeh is slightly browned.
- Add the minced garlic and cook for another minute.
- Sprinkle in the spices and add the flour. Stir to evenly coat all of the tempeh.
- Slowly whisk in the milk and continue to cook for a few minutes, or until thick and creamy
Part Two: Cheese Sauce
- Boil cubed potato, diced carrots, and cashews for about 10-12 minutes, or until carrots are fork-tender.
- Add veggies and cashews to a high-speed blender along with plant-based milk, veg broth, nutritional yeast, white miso paste, lemon juice, salt, and butter flavored coconut oil (if using).
- Blend on high until super creamy.
Part Three: Scrambled Tofu
- Press your tofu for at least 15 minutes.
- Melt butter in a small saucepan over medium heat.
- Add crumbled tofu, seasonings, nutritional yeast, and plant-based milk. Stir to combine and heat until hot.
Ultimate Vegan Breakfast Pizza Topper – Rice Paper Bacon!!
As a topping for this ultimate cheesy vegan breakfast pizza, I used this recipe from the Edgy Veg – Rice Paper Bacon. It’s super good and crispy and crunchy and close to the real thing.
More Recipes:
Elote Pizza with Creamy Cilantro-Aioli
Vegan French Toast BLT with Maple Aioli
Mini Vegan English Muffin Egg Bakes
Ultimate Cheesy Vegan Breakfast Pizza
Ingredients
- Ready-to-Bake Pizza Crust I like Trader Joe's 2-pack
Tempeh Sausage Gravy
- 2 tablespoon Vegan Butter
- 8 Ounces Tempeh Grated
- 3 Garlic Cloves Minced
- 2 teaspoon Toasted Fennel Seeds Blitzed in a spice grinder
- 1 teaspoon Ground Sage
- ½ Tsp Each Thyme, Sea Salt, & Black Pepper
- 2 tablespoon Flour
- 2 Cups Plain Plant-Based Milk
Cheddar Cheese Sauce (Or Your Favorite Vegan Cheese)
- 1 Medium Potato
- 1 Medium Carrot
- ½ Cup Cashews
- 1 Cup Plain Plant-Based Milk
- ½ Cup Vegetable Broth
- 2 tablespoon Nutritional Yeast
- 1 tablespoon White Miso Paste
- 2 teaspoon Lemon Juice
- 1 teaspoon Salt
- 1-2 tablespoon Butter Flavor Coconut Oil Optional
Scrambled Tofu (Or Store-Bought Plant-Based Scramble)
- 1 tablespoon Vegan Butter
- 14 Ounces Firm Tofu Pressed and drained
- 1 tablespoon Nutritional Yeast
- ½ Tsp Each Onion Powder & Black Salt (Kala Namak)
- ¼ Tsp Each Turmeric & White Pepper
- ½ Cup Plain Plant-Based Milk
Optional Toppings
- Green pepper Diced
- Mushrooms Sliced
- Red Onion Diced
- Rice Paper Bacon
Instructions
Tempeh Sausage Gravy
- Melt the butter in a small skillet over medium-high heat. Once hot, add the tempeh and cook for about 6-8 minutes, or until lightly browned.
- Add the garlic and cook for another minute
- Reduce heat to medium and add spices. Sprinkle in the flour. Stir well to coat mixture
- Slowly whisk in the milk and continue to cook for a few minutes, or until thick and creamy
Cheddar Cheese Sauce
- Boil the potatoes, carrots, and cashews until just fork tender, about 10-12 minutes depending on size
- Once tender transfer to a blender and add the remaining ingredients. Blend on high until super creamy
Scrambled Tofu
- Begin by pressing the tofu for at least 15 minutes
- Heat the butter in a skillet over medium heat. Add the tofu and begin to lightly scramble or mash with a fork (leaving some chunks)
- Add the remaining ingredients and stir to combine
- Cook until hot, about 5 minutes
Pizza Assembly
- Preheat oven to 425°F
- Spread the tempeh gravy on top of the pizza crusts, add scrambled tofu, and any other toppings you'd like
- Transfer to oven and bake for 10-12 minutes, or according to pizza crust directions
- Remove and add cheese sauce and rice paper bacon!
Nutrition
There’s really no compromise when it comes to vegan cooking. It’s better for us, for the animals, and for our environment. So make this pizza and share it with someone you love – whether they’re vegan or not!
If you make this recipe, let me know! Please leave a comment, rate it (once you’ve tried it), and be sure to tag me. And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!
Lots of love, Allison
Leave a Reply