Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the European Union version of the site.
Would you like to switch to your local site?
Digital Subscriptions > Simply Vegan > Apr 2019 > 30 MINUTE MEALS


Perfect for midweek suppers, you can make any of these deliciously tasty dishes in less than half an hour

Kale Pesto Pizza

By Megan Sadd from 30-Minute Vegan Dinners Serves 4 | Prep 10 mins | Cook 15 mins


. ½ a bunch of kale (4-5 smallish leaves)

. 2 large handfuls of basil leaves

. 45g (1½oz) pine nuts

. 80ml (2¾floz) olive oil

. juice of ½ a lemon

. 1 tbsp nutritional yeast

. ¾ tsp sea salt

. pinch of red pepper flakes

. 3-4 plum tomatoes

. 140g (5oz) vegan chicken or Quorn pieces (optional)

. 4 pieces of vegan naan or gluten-free flatbreads

. 170g (6oz) shredded vegan mozzarella


1 Preheat the oven to 180°C/Gas Mark 4.

2 If using, cook the vegan chicken pieces slightly under package instructions and then dice into bite-sized pieces. Don’t let them get too crispy; they will finish cooking on the pizza.

3 Make the pesto. Add the kale, basil, pine nuts, oil, lemon juice, yeast, salt and pepper flakes to a food processor. Process until you get a paste. Stop to scrape down the sides if needed.

4 Slice the tomatoes.

5 Spread a few tbsp of pesto on each naan. Add a layer of vegan chicken, cheese and a few tomatoes. Don’t overload the pizza or it will be soggy.

6 Bake for 10 minutes or until the cheese is melty and the crust is golden brown. Wait 2 minutes before slicing. Serve with salad.

30-min tip

. SAVE YOUR PESTO Freeze leftover pesto in ice cube trays. Thaw in the fridge before using.
Purchase options below
Find the complete article and many more in this issue of Simply Vegan - Apr 2019
If you own the issue, Login to read the full article now.
Single Issue - Apr 2019
Or 349 points
Annual Digital Subscription
Only € 1.67 per issue
Was €32.99
Now €19.99
Monthly Digital Subscription
Only € 3.49 per issue
Or 349 points

View Issues

About Simply Vegan

Say hello to spring with our April issue – it's packed with quick and easy dishes to make in under 30 minutes, as well as delicious dairy-free treats for Mother's Day and Easter. We also bring you the best ethical spring fashion, advice on detoxing your beauty routine and an interview with campaigner and V-Bites founder Heather Mills. Fancy having a go at making your own plant-based cheese? Try out one of our totally doable, 1-hour recipes. Fancy indulging in some vegan junk food? We've rated the best places to grab fried 'chicken' waffles, pizza, burgers and more on a high-street near you. Also this issue: what to do when your loved ones eat meat; why seaweed is our superfood of the moment; PLUS win a two night break with vegan afternoon tea!