As you probably read last week, Organic Gourmet recently gave me some of their Soy Feta and Soy Bleu to try. While I was a big fan of feta before I went vegan, I had never actually tried bleu cheese. It seems too strange and foreign to me when I was younger. So when I received the Soy Bleu, I wasn’t sure what to expect, or even what to do with it. But as with any cheese, pizza seemed like an obvious choice. I know that bleu cheese usually goes along with spicy foods, so I decided to try it with an updated version of a chipotle tempeh pizza I made a few months ago. It was quite tasty, and fortunately, this recipe makes two pizzas, so Dennis and I were able to get two meals out of it.



For the sauce:

  • 2 garlic cloves, minced

  • 1 teaspoon red pepper flakes
1/2 teaspoon sea salt

  • 14-ounce can crushed tomatoes
  • A few fresh basil leaves


  • Combine all ingredients in a saucepan and cook for about 10 minutes, until heated throughout.  Set aside until ready to assemble the pizza.


For the tempeh:

  • 8 ounce block of tempeh, cut into cubes
  • 1 chipotle pepper from chipotles in adobo sauce, minced 
  • 1 tablespoon sauce from chipotles in adobo sauce
  • 2 garlic cloves, minced
  • 1 teaspoon onion powder
  • 2 tablespoons tomato paste
  • 1 teaspoon red pepper flakes
  • 1 cup vegetable broth
  • 1 teaspoon olive oil


  1. To make the marinade, mix together the chipotle sauce, garlic, onion powder, tomato paste, red pepper flakes and broth. Place tempeh in a shallow dish along with the marinade and let sit for 2 hours, or overnight in the fridge.
  2. Add olive oil to a pan over medium heat, and cook the tempeh, turning frequently so that most of the sides brown. Add leftover marinade a spoonful at a time to the pan for the tempeh to absorb. Save about 2 tablespoons of the marinade to cook the vegetables in.
  3. After the tempeh cubes have cooked, remove them from the pan and set aside. 


For the pizza:

  • 2 11″ prepared pizza crusts (I used Whole Foods brand whole wheat crusts, which come two to a pack)
  • 2 cloves garlic, minced
  • 1 small red onion, diced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 package of Soy Bleu cheese


  1. Preheat oven to 400 degrees.
  2. In the same pan that was used to cook the tempeh, add one tablespoon of reserved marinade and cook the onion and garlic until the onion is translucent, about 5 minutes.
  3. Add the rest of the marinade to the pan along with the peppers, and cook for 5 to 10 minutes more, until the vegetables are tender.
  4. To assemble the pizzas, spread the tomato sauce on the crust and then layer on the vegetables. Top with crumbled blue cheese and tempeh. 
  5. Cook for 10 – 12 minutes. Slice and enjoy!



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