Mini Veggie Pizzas with Grated Vegan Cheddar Cheese

PREP TIME: 20 minutes




200g Violife Mature Vegan Cheddar 

2 medium aubergines, sliced

2 medium courgette (zucchinis), sliced

Fresh basil

Tomato passata sauce

Olive oil

Salt and freshly ground black pepper




  1. Preheat oven to 220 oC.
  2. Place the aubergine and courgette slices on a baking paper.
  3. Sprinkle them with a bit of olive oil, season with salt & freshly ground pepper.
  4. Bake for 5 minutes, until they become soft.
  5. Remove the baking tray from the oven
  6. Add tomato sauce and a basil leaf on top
  7. Sprinkle with the Violife Grated with Mild cheddar flavour.
  8. Replace in the oven and bake for another 8-10 minutes.


Tip: Add some fresh chilli for an extra kick


To make your own Tomato Sauce 

(serves 6 or makes more for another day)

  • 4 tablespoons olive oil
  • 1 large onion, chopped
  • 1 (700g) jar passata
  • 450ml (16 fl oz) water
  • 175g (6 oz) tomato purée
  • 3 leaves fresh basil
  • 2 cloves garlic, crushed
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper




  1. In a large saucepan over medium high heat, sauté onion in the oil until golden brown.
  2. Add passata, water, tomato purée, a pinch of sugar, basil, garlic, salt and pepper.
  3. Let the sauce come to the boil, then reduce heat to low and stir occasionally to desired thickness.
  4. The sauce is ready when oil rises to the top.


Original Recipe:

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