A quick shortcut vegan version of a classic Armenian pizza.
- 1 red bell pepper
- 1 green bell pepper
- 1/2 yellow onion
- 1 tomato
- 1 tbsp tomato paste
- 1 cup parsley
- 1.5 tsp cumin
- 2 tsp paprika
- 2 tbsp olive oil
- 1 pkg tofu crumbles (*seasoned for beefy flavor)
- 8-10 10 inch tortillas
Heat oven to 425F.
Cut veggies into chunks and add to food processor with tomato paste, parsley, cumin, paprika and oil.
Remove from processor and put in bowl, set aside.
Add crumbles into food processor and pulse a few times.
*The crumbles I use are flavorless, I added some Worcestershire sauce, thyme and fennel to give it meaty flavor.
Add crumbles into the veggie puree and combine.
Spread mix onto tortillas leaving a edge crust, and bake for 8-12 minutes until crispy.