Pizza buns

Some days you just need a quick dinner and while I like making the effort to cook a proper meal, yesterday was one of those days when a late lunch meant I wasn’t really hungry. And I wasn’t interested in using my remaining energy for standing in the kitchen.

So our dinner consisted of pizza buns and a salad. Pizza buns are another one of those childhood memories, only that as a teenager I ate them topped with ham, salami and cheese in the mix, rather than vegetables.

Thinking back to how mum mixed together the toppings for a quick meal, I decided to use the leftover pretzel buns I had made earlier that day to create a vegan version of pizza buns.

Ingredients (feeds 4)

  • 1-2 buns per person, depending on the size of the buns and how hungry people are
  • a large handful of grated vegan mozzarella cheese
  • 1/2 cup of grated vegan cheddar cheese
  • a small head of broccoli florets, cut into small pieces and steamed until tender
  • 1 large red pepper, chopped finely
  • 2 spring onions, chopped finely
  • 6 pieces of sun-dried tomatoes (I used those in oil) chopped finely
  • a handful of baby spinach leaves
  • 1/2 cup of vegan cream, e.g. soy or oat cream
  • 1/2 cup of tomato paste
  • 2 tablespoons of dried oregano
  • 1 teaspoon of smoked paprika powder
  • 1/2 teaspoon of cumin powder
  • 1 clove of garlic, grated
  • salt and pepper


  • Preheat the grill of your oven to medium high.
  • In a large bowl, mix together all the vegetables and the cheese.
  • In a medium sized bowl, mix the cream, tomato paste, spices, garlic, salt and pepper until it becomes a smooth sauce.
  • Pour the sauce over the veggie cheese mix and stir until everything is well combined.
  • Cut the pretzel buns in half horizontally and place all the halves on a baking tray lined with baking paper.
  • Put spoonfuls of the veggie cheese mix on the buns, spreading the mix to the edges. Be generous, no one likes a dry pizza ;-).
  • Place the finished tray in the oven and grill until the cheese is melted and bubbly.

Be creative with the topping. Include chopped zucchini or mushrooms, artichokes, olives or any other ingredients you like. Some veggies, like aubergines or carrots, will benefit from a bit of pre-cooking. Make sure every vegetable is pretty finely chopped so they all cook evenly when grilled.