Crispy Broccolini and “Sausage” White Pizza

Begin by cooking the tempeh. Heat a large cast-iron or nonstick skillet over medium heat and add avocado oil. Let this heat for about a minute, and then crumble the tempeh into the skillet. Cook for about 5–6 minutes, and then add red onion and garlic and cover. Drizzle tamari or soy sauce into the skillet, stir, and continue cooking this for another 5 minutes. When the tempeh is crisp with some charred pieces, turn off the heat and cover. Set aside.

Prepare the white sauce. Drain and rinse the cashews, and then place them in a high-powered blender with the almond milk, white wine vinegar, and lemon juice. Blend on high until smooth, then add the garlic, nutritional yeast, and sea salt and blend again until smooth. Transfer to a Mason jar with a lid and set aside.

Transfer the tempeh to a bowl and heat the skillet again for the broccolini. Add avocado oil and let this heat up for a minute. Toss the broccolini into the skillet, cover, and cook for about 4–5 minutes or until it becomes a vibrant green color and is slightly tender. Uncover, sprinkle with sea salt, and cook for another 2–3 minutes. When it is lightly charred, turn off the heat and set aside.

Preheat oven to 450ºF and line a baking sheet with parchment paper. Spread the white sauce onto each naan flatbread, as much as you’d like. Distribute the tempeh “sausage” over the top followed by the broccolini. Transfer the flatbreads to the baking sheet and bake for 8–10 minutes, or until warm to the touch.

Remove from the oven and garnish with crushed red pepper flakes and fresh chopped basil. Serve immediately, and store leftovers in an airtight container in the fridge for 5–7 days. Enjoy!