Try this fun easy meal prep recipe for Vegan Pizza Bowl with Quinoa, protein-packed Vegan Lentil Sausage Meat, roasted veggies, pizza sauce, cashew mozzarella sauce and healthy leafy greens. Gluten-free & soy-free option, Nutfree option

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Total time: 50 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: American, Italian

Ingredients

For the lentil sausage mixture:

  • 15 ounce can of lentils washed (and drained or 1 1/2 cups of cooked lentils)
  • 1 tablespoon soy sauce (, use tamari for Glutenfree, coconut aminos for soyfree)
  • 1 tablespoon maple syrup
  • 1/2 teaspoon crushed fennel seeds
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon salt

For the cashew mozzarella sauce:

  • 1/2 cup raw cashews soaked in hot water for 15 minutes
  • 1/2 cup water
  • 1 teaspoon extra virgin olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon basil
  • 1/2 teaspoon mellow miso or 2 teaspoon nutritional yeast optional ((Use chickpea miso or use nutritional yeast for Soyfree))

For the other ingredients in the pizza bowl:

  • 1 red bell pepper thinly sliced
  • 1/2 cup thinly sliced onion
  • 1 cup of thinly sliced mushrooms
  • salt and pepper as needed
  • oil as needed for roasting the peppers and mushrooms
  • 2 cups or more of crisp greens or spinach
  • chopped tomato as needed
  • 1/4 cup fresh basil
  • 1/2 cup of uncooked quinoa or 1 1/4 cup of cooked quinoa or other grains of choice
  • 1/2 cup of pizza sauce ((see notes for diy pizza sauce))

Method

  1. Make the lentil sausage mix: Add all of the ingredients to a skillet over medium heat and mix well. Add 1-2 tablespoons of water if the mixture is too dry and could cook until the spices and sauce cover the lentils completely and the mixture thickens a little bit. Taste and adjust the flavor and set aside.
  2. Make the cashew sauce: drain the cashews then add to the blender. Add the rest of the ingredients and blend until the mixture is creamy and thick.
  3. You might have to blend it 2-3 times. Blend it for about 30 seconds then let it sit so that the cashews can continue to soak 4-5 minutes then blend again. Transfer to a bowl and set aside.
  4. Roast up the veggies: Add the peppers and onions to a skillet over medium heat. Add 1/2 or 1 teaspoon of oil, some salt and pepper, and cook until they are slightly golden on some edges. Transfer to a bowl and set aside.
  5. Then add the mushrooms to the same skillet. Add a teaspoon of oil, salt, and pepper as needed and then cook until the mushrooms are golden and then set aside.
  6. Make the quinoa: If you haven't made the quinoa yet, rinse the quinoa then add to a saucepan with 1 cup of water and a pinch of salt and bring to a boil then reduce the heat to low. Cover and cook until the quinoa is fluffy, about 12-15 minutes.
  7. Assemble the bowl: Add a good helping of the lentil sausage mix, the quinoa, the roasted veggies and mushrooms, greens, chopped tomatoes, then top it with dollops of pizza sauce and dollops of cashew mozzarella sauce.
  8. Then sprinkle some chopped fresh basil and serve. Storage: Refrigerate components separately for upto 4 days.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.