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Our columnist picks her favourite recipes for store-cupboard vegan cooking, plus tips from the Guardian's Kitchen Aide on how to make easy changes to them. It had just hit me then that I've always made pizza with pasta sauce, when apparently that's wrong. He just described all my past pizzas (I've made pita pizza and stuffed pizza bomb things before) and he said they just.
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Ingredients for Vegan store cupboard pizza and pasta sauce 🌱🌶:
- Get 1 tin - crushed tomatoes
- Get 1 - small onion
- Give 3 cloves of garlic
- Provide A few black olives
- Take A few - capers
- Require 2 tsp - fresh red chilli or crushed chilli
- Require for 1 sprig fresh basil
- You need for 3 tbs olive oil
- Take Sprinkle of sea salt and a pinch of black pepper
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Vegan store cupboard pizza and pasta sauce 🌱🌶 making:
- Chop and fry the onion in a little oil on a gentle heat. Add the garlic and fry for a few more minutes. It should brown a little but make sure it doesn’t burn.
- Add the chopped tomatoes, olives capers, chilli and half of your basil. Heat very gently for a further 2-3 minutes. Remove heat and season. This is delicious to top pizzas or stir through pasta and I’ve even had it cold as a dip.
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