Mounds of tender homemade pizza crust with a crunchy, garlicky crust infused with hearty slices of spicy pepperoni and cheese is what this Vegan Pepperoni Pizza Monkey Bread is all about! But I know what you’re thinking. I’m off my rocker. ..again. (Oh, don’t worry, it’s not the first…or last time!) That I should know that yesterday was Fat Tuesday. And that means today is the first day of Lent, a time of sacrifice; not a time for Pepperoni Pizza.
Scoot over a little closer and I’ll cup my hand next to your ear and whisper a little secret. Can you hear me ok? When you’re vegan…every day is Fat Tuesday!
Did I just say that!? I think I did!
I’m more of a spiritual person than religious so Lent is not an issue for me. But I get that it is for a lot of people. And I used to be Methodist so I do remember the reasoning behind Lent. It’s a time of sacrifice. People choose to give up something in their life. It’s a time to be reflective about the preciousness of life and the people around us.
Oh, if we could feel that every day!
People will usually give up things like soda, alcohol, or chocolate for lent. Between you and me I can’t even imagine going one day, let alone forty without chocolate! OK. I’m doing my deep-breathing exercises to calm down at the thought of that.
I spoke to a guy recently who told me he and his wife choose to be vegan over lent. What a great idea!
Because when you’re vegan, people will think you’re sacraficing.
But they don’t know my Vegan Fat Tuesday Secret. You see, when you’re vegan, you can still have things like Pepperoni Pizza Monkey Bread.
So do you get my point? When you’re vegan, every day is like Fat Tuesday! Life can be so sweet sometimes.
Mmm hmmm. That’s what I’m talking about.
So all you Vegan Lenters out there – feel free to give a full court press martyr syndrome look to your friends. Raise a weary arm to your brow and lament the sacrifice you’re making.
Then go home and chow down on your favorite vegan eats.
Vegan Eats are nothing to shake a stick at. Some of my favorites are Jalapeño Poppers, Iced Lattes, Mini Cheese Balls, Choco-Cherry Cupcakes, Dark Chocolate Sandwich Cookies, and Breakfast Biscuit Casserole.
Do you see the kinds of sacrifice we vegans make? It’s hard to imagine forty days of this kind of life…but I think I’m willing to give it a try.
There’s one more thing I’d like to point out about this Vegan Cheesy Pull-apart Bread, it’s easy to make in a pinch (pardon the pun as you read the instructions below). Sure, it might require a trip to the health food store to get the Vegan Pepperoni, but I promise it’s well worth the trip.
Once you make the pizza dough, you simply tear off pieces and roll it like a ball around a slice of vegan pepperoni and a chunk of vegan mozzerella. Dip that in a bit of prepared garlicky margarine, and the rest is what they call history.
Besides, your poor bundt pan has just been waiting at a chance for a savory meal! After the dish is baked, you can serve it with some delicious marinara sauce on the side.
So celebrate lent in style, I mean, with lots of sacrifice.
Easy Vegan Pepperoni Pizza Monkey Bread
- 4 tablespoons dairy-free margarine
- 1 teaspoon garlic powder
- 1 teaspoon sea salt (1/2 teaspoon if using table salt)
- 1 Package of Vegan Mozzarella block cheese (I used Follow Your Heart Vegan Cheese)
- 1 package Vegan Pepperoni slices (My favorite is Yves Meatless Pepperoni)
- 1 batch Pizza Dough (you can use a store-bought dough just be sure it’s vegan)
- Marina sauce for dipping
- Heat your oven to 350F and prepare a bundt pan by giving it a light coating of vegetable cooking spray.
- Combine margarine, garlic powder and salt in a small bowl and warm this in the microwave for a few seconds until the margarine is melted.
- Chop the block of Vegan Mozzarella in half. With one half of the cheese, chop it into roughly 50 1/2″ cubes. You don’t have to be precise with the size. Variation in Monkey Bread is perfectly fine.
- The Vegan Pepperoni slices come in two neat little rows. I think it’s helpful if you take a minute to separate the pieces from each other so when you begin preparing the dough balls, you can easily grab a fresh slice of the pepperoni.
- Pinch off a ping pong ball sized batch of the prepared pizza dough and flatten it with your fingers. Top it with a slice of pepperoni and a cube of cheese (see photo above as a guide). Pull the dough around the pepperoni and pinch it to seal. Coat it with the prepared margarine mixture and place it in the prepared pan.
- Repeat this until you have a layer of dough balls at the bottom of the pan. Use the other half of the block of vegan mozzarella and grate some cheese over that bottom layer.
- Now begin with step #5 and continue making the pizza dough balls until you have another layer. Cover that layer with some grated cheese as well.
- Continue until you run out of pepperoni (or room in the bundt pan…whichever comes first). It can be tricky to gauge how much dough you will need for the remainder of the pepperoni. If you end up with extra dough, you can always make a roll or two with it to serve on the side.
- A tip: Your last layer of pizza dough balls should not be topped with cheese. That’s because you will be inverting this pan after it’s baked. You don’t want a cheesy mess on the bottom!
- Place the pan in the oven and bake for 30 minutes. Then turn the oven up to 400F and bake for another 15 minutes to get a nice golden, brown crust.
- When it’s done, remove it from the oven and allow it to cool for a few minutes before inverting the pan onto your serving dish. Serve while still warm with marinara sauce.