Vegan Pizza 4 Ways

In my four years of being vegan, I’ve had my share of mediocre pizzas. I’ve been subjected to slimy, greasy ‘cheese,’ paper-thin crusts, and even pined a little bit for the days of stuffed crust pizza. To put it plainly, I’ve been generally underwhelmed. That’s not to say I haven’t had a few vegan pizzas that hit spot over the years. Hard Times Pizza in Echo Park has a slammin’ pizza menu. The kind of vegan pizza that looks like incognito, authentic New York style pizza.

Very, very tasty.

Whole Foods’ salad bar area has fresh vegan pizza but, unfortunately, Whole Foods is in deep with the canola oil industry. They put that (expletive) in EVERYTHING. Nothing is sacred :/

Naturally, I wanted to take a crack at it myself. I came up with recipes for vegan pizzas 4 ways. I made Supreme Pizza using Gardein’s Beefless Ground for the ‘meat’. You can definitely sub out the ‘meat’ crumbles for quinoa taco meat if you’d rather go soy-free. You can find the quinoa taco meat recipe in my Vegan Tacos 4 Ways post.

I also made a Green Goddess Pizza, a White Garlic Pizza (my favorite) and of course good ol’ Cheese Pizza. Before we get into the recipes, I have to say that Minimalist Baker’s Vegan Mozzarella Cheese recipe was a key part of this process. I altered her recipe a tiny bit but I was super pleased with the outcome. I also borrowed her Vegan Parmesan Cheese recipe so you can use that on a topping for your pizzas or pasta, salad, whatever you’d like. Click the ‘Read More’ button for the topping recipes and for vegan pizza 4 ways 🙂

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Vegan Air Fried Chicken

vegan air fried chicken

After three attempts, I finally cracked the code. I figured out how to make the best vegan air fried chicken ever, and it’s oil free.

Let’s start from the beginning…

I’ve been hearing a lot of buzz around air fryers, so I watched a few videos and perused a few blogs so that I could figure out my plan of attack. My first attempt was pitiful, a waste of cauliflower lol. My second attempt was a bit better, but I still wasn’t satisfied.

I got the idea to marinate the cauliflower beforehand (4 hours or overnight if possible) and I knew that this was going to be a game changer. I also separated the wet and the dry batter because, well…duh! I’m not sure what I was thinking when I combined the two, that was the super bland 1st attempt.

I bought my airfryer on Amazon. It’s generic, the instructions are in terrible English, and the box sat in my apartment just for two weeks just in case I hated it. Vegan fried chicken was my air fryer’s final exam and it passed with flying colors. It cost me $56 and you can purchase it here. Air fryers work by circulating air at extremely high temperatures in order to fry foods without using oil. Air frying uses 80% less fat than traditional frying and there’s less waste and easier cleanup.

The results were a-maze-ing! Marinating the cauliflower made the ‘meat’ so juicy and tender and it even pulled apart the way chicken tenders do. The aifryer perfectly crisped all sides of every piece. However, please, please, please make sure your shaking off-excess-batter skills are on point so you can avoid having random mushy pieces. Also, tongs! You will definitely want to use them for this recipe instead of getting thick, sticky batter all over your fingers. I will definitely be doing more airfryer recipes, so stay tuned!

Check out the final recipe below. I promise it will be the best you’ve ever tasted.


Vegan Air Fried Chicken

Course Breakfast, Dinner, Lunch, Main Course
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


Wet Batter/Marinade

  • 2 medium sized mixing bowls
  • 4 cups almond milk
  • 4 tbsp poultry seasoning
  • 2 tsp seasoned salt

Dry Batter

  • 2 cups flour
  • 1 cup bread crumbs (Panko if possible, I used Trader Joe's)
  • 1 tbsp arrowroot powder
  • 1 tbsp seasoned salt

Creole Seasoning Mix

  • 1 tsp paprika
  • 1.5 tbsp garlic powder
  • 1/4 tsp pepper
  • 1 tsp onion powder
  • 1/2 tsp cayenne
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp garlic salt


  1. Wash and cut cauliflower into medium/large sized pieces. Combine wet batter/marinade ingredients into two separate medium-sized mixing bowls. 2 cups almond milk, 2 tbsp poultry seasoning, and 1 tsp seasoned salt in each bowl. Mix ingredients well,  saturate cauliflower, and then refrigerate for a minimum of 4 hours or overnight.

  2. Combine dry batter ingredients. Add in Creole Seasoning mix. Mix well. 

  3. Grease the entire inside of the airfryer basket and rack (if applicable) with coconut oil. 

  4. Take one bowl of the marinated cauliflower out of the fridge and removed cauliflower from bowl. Using tongs, take each piece of cauliflower submerge in marinade mix. Shake off excess liquid and then toss in the dry batter mix. Once cauliflower is completely covered, shake off the excess and then dip back into the liquid. Dip the cauliflower in the dry batter again and then once more into the wet batter. Place cauliflower in greased airfryer basket. Repeat for all pieces and the second bowl of cauliflower. 

  5. Do not overfill the airfryer. Do not stack caulifower on top of each other. This might cause the pieces to stick together, not sure. I placed about 4 pieces into the basket at a time. 

  6. Cook at 392 degrees Fahrenheit for 25 minutes. After 10 minutes, turn cauliflower. 

  7. After cooking all the pieces, you can toss them (stacked) back into the airfryer for 5 minutes if you need to reheat them or if they've been sitting out and you need to make them crispier. No need to turn them once cooked. They will keep in the fridge for 1-2 days. 

  8. Serve with honey mustard. Recipe below. 

vegan air fried chicken

vegan air fried chicken


Vegan Honey Mustard

Course dip, Toppings
Prep Time 5 minutes
Servings 1 serving


  • 1 tbsp Veganaise
  • 1 tbsp sriracha
  • 2 tsp dijon mustard
  • 1 tsp maple syrup


  1. Double ingredients for 2 servings, triple for 3, etc. 

vegan air fried chicken

Watch the airfryer in action here:


Vegan Buffalo Chicken Wings

Cauliflower 5 Ways