Vegan Long Pizza
This delicious recipe is very easy and fast to make, but best of all, based on how you present it, it could work as an appetizer, side-dish or even main dish.
Preparation time: 30 mins
– 200 grs of Ada’s Vegan Brie
– 400 grs of Spinach
– 5 big Portobello Mushrooms
– Onion Powder
– Garlic Powder (Optional)
– Black Pepper
– Olive Oil
2- Dice the stems of the Portobello Mushrooms while putting the caps on the side for later use.
3- Cut Ada’s Vegan Brie into ~2cms dices.
4- Drizzle some Olive Oil in a large pan over medium-high heat and add the diced mushroom stems, the onion powder and (optional) garlic. Sauté for around 3 minutes then add the Spinach.
5- Once the Spinach starts to wilt, add the Salt, Black Pepper and Ada’s diced Vegan Brie.
6- Keep stirring for a while until Ada’s Vegan Brie starts to melt.
7- Put the Portobello Caps in a glass cookware, and spread some Spinach mixture on each of them.
8- Bake until the Portobello Mushrooms become tender.
9- Put the remaining spinach mixture in a bowl.
10- Serve the Portobellos hot.
11- Serve the bowl of Spinach dip with crackers.