As you probably read last week, Organic Gourmet recently gave me some of their Soy Feta and Soy Bleu to try. While I was a big fan of feta before I went vegan, I had never actually tried bleu cheese. It seems too strange and foreign to me when I was younger. So when I received the Soy Bleu, I wasn’t sure what to expect, or even what to do with it. But as with any cheese, pizza seemed like an obvious choice. I know that bleu cheese usually goes along with spicy foods, so I decided to try it with an updated version of a chipotle tempeh pizza I made a few months ago. It was quite tasty, and fortunately, this recipe makes two pizzas, so Dennis and I were able to get two meals out of it.
Ingredients:
For the sauce:
- 2 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 1/2 teaspoon sea salt
- 14-ounce can crushed tomatoes
- A few fresh basil leaves
Directions:
- Combine all ingredients in a saucepan and cook for about 10 minutes, until heated throughout. Set aside until ready to assemble the pizza.
For the tempeh:
- 8 ounce block of tempeh, cut into cubes
- 1 chipotle pepper from chipotles in adobo sauce, minced
- 1 tablespoon sauce from chipotles in adobo sauce
- 2 garlic cloves, minced
- 1 teaspoon onion powder
- 2 tablespoons tomato paste
- 1 teaspoon red pepper flakes
- 1 cup vegetable broth
- 1 teaspoon olive oil
Directions:
- To make the marinade, mix together the chipotle sauce, garlic, onion powder, tomato paste, red pepper flakes and broth. Place tempeh in a shallow dish along with the marinade and let sit for 2 hours, or overnight in the fridge.
- Add olive oil to a pan over medium heat, and cook the tempeh, turning frequently so that most of the sides brown. Add leftover marinade a spoonful at a time to the pan for the tempeh to absorb. Save about 2 tablespoons of the marinade to cook the vegetables in.
- After the tempeh cubes have cooked, remove them from the pan and set aside.
For the pizza:
- 2 11″ prepared pizza crusts (I used Whole Foods brand whole wheat crusts, which come two to a pack)
- 2 cloves garlic, minced
- 1 small red onion, diced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 package of Soy Bleu cheese
Directions:
- Preheat oven to 400 degrees.
- In the same pan that was used to cook the tempeh, add one tablespoon of reserved marinade and cook the onion and garlic until the onion is translucent, about 5 minutes.
- Add the rest of the marinade to the pan along with the peppers, and cook for 5 to 10 minutes more, until the vegetables are tender.
- To assemble the pizzas, spread the tomato sauce on the crust and then layer on the vegetables. Top with crumbled blue cheese and tempeh.
- Cook for 10 – 12 minutes. Slice and enjoy!
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