#WIAW - Vegan Portobello Pizzas

I have been reading Ultra-Marathoner Scott Juerk's Eat and Run, and you can colour me inspired. His work ethic is unreal. His dedication to the sport is extremely motivating. And his passion for health, diet, and a vegan lifestyle bares repeating.

I was a vegetarian for almost 7 years, and still use a lot of those principles in my regular diet. I have always dabbled with vegetarian and vegan dishes. And while I doubt I will ever officially convert to full blown vegan, I have been inspired to add more vegan style recipes into my diet. I love how clean and nutrient dense these dishes are. So I have been experimenting!

This is my recipe for Vegan Portobello Pizzas.

* Serves 4 or enough for 2 with leftovers for lunch! They reheat really well in the toaster oven*

Ingredients:
8 Portobello Mushrooms
2 cups spinach
1/2 of a white onion diced
1 yellow pepper diced
1 whole tomato roughly chopped
1 cup of tomato sauce
1/4 cup of peanuts chopped
2 sprigs of basil chopped
2 green onions chopped
1/4 cup of vegan cheese substitute (or just mozza if you just want to make it vegetarian)
2 tbsp of olive oil

1. Preheat Oven for 350 F
2. Remove the stem from the top of your Portobello Mushrooms and place on your baking sheet. Drizzle with oil and a dash of salt. Place in the preheated oven for 10 min while you prepare the other ingredients.
3. Place the white onion, tomato, pepper, and spinach in a frying pan with a tbsp of oil and cook at high heat for 3 min. Add the tomato sauce and bring the contents to a boil before turning the heat down to med-low. Allow the contents to simmer. You want a lot of the water to cook off and the mixture to be a bit thicker (almost like a stew).
4. Spoon the veggie mixture onto the cooked Portobello Mushroom caps. Sprinkle each cap with peanuts, basil, "cheese", and green onions.
5. Place the completed caps back in the oven and set to Broil. Allow 2-3 minutes for the "cheese" to melt and serve.

I hope you guys enjoy!
Love Your Favourite Darwinian Fail,
Krysten