vegan calzone

This best vegan calzone recipe features stuffed pizza dough with portobello mushrooms, kale, broccoli, tomatoes and garlic-miso cream for an easy and delicious lunch or dinner!

EASY VEGAN CALZONES

dough

olive oil

onion, sliced or diced

– 3 garlic cloves, minced

thyme

portobello mushrooms (about 6 ounces.), sliced

broccoli florets,

– 6 large leaves of kale (curly

cherry

himalayan salt and pepper,

cornmeal for dusting the pizza wheel

raw cashews, soaked (see notes)

water, plus a little more as needed

garlic

white miso

lemon

himalayan salt & pepper,

Prep dough

Remove pizza dough, slice into 4 equal pieces, sprinkle with a little flour, lay a towel overtop and let pizza dough come to room temp away from oven heat for 30 minutes.

Garlic-miso cream

Drain cashews and place all ingredients for the cream into a small blender cup and process until creamy, stopping to scrape down the sides as needed. If cream is too thick and extra water 1 tablespoon at a time until desired consistency, being careful not to thin it out too much making it runny, if in doubt leave it on the thick side. Taste for seasoning, set aside.

Saute veggies

In large skillet, heat olive oil over medium heat. Add onion, garlic and cook until onions become soft. Add in mushrooms, broccoli, kale, thyme and salt &amp; pepper to taste, cook for another 5 minutes or so. Turn off heat and cover ajar to help steam and soften the veggies a little more while working on the next step.

Preheat oven to 425 degrees F

Place pizza stone or cast iron pizza pan in the oven to heat up.

Make calzone

On a lightly floured surface or parchment paper, roll each portion out into an eight inch oval, rectangle, circle &#8211; whatever works easiest for you. Lay on some of the veggie mixture, add a few heaping tablespoons of the garlic miso cream and top with tomatoes. Fold the other half over and seal the edges by pressing with a fork. Make a few small slits in the top so steam is able to release. Top with a light coat of olive oil and a sprinkle of salt, pepper and thyme.

Bake

Dust the heated pizza stone with cornmeal, place calzone on the pizza stone (or if using parchment paper, transfer to pan or stone) and bake for 15 &#8211; 20 minutes, until crust is puffy and golden brown. Let cool a few minutes before serving.

Serve with garlic miso sauce on the side.

Store

Calzones can be kept in a covered container in the refrigerator for up 4 days. Reheat in a toaster oven or microwave.

These calzones are absolutely delicious, thank you for gifting us with this awesome recipe! I’ve made this at least 10 times- such a filling, whole foods special meal. I’ve experimented with the dough quite a bit, using regular and whole wheat flour, and then recently found a white flour that’s specifically for pizza dough- it seems to stay more soft and chewy when cooked instead of getting hard and crunchy.  

Also- this cheese sauce is spectacular... 10/10 recipe, thanks again!

Best vegan Calzone recipe! These delicious pizza pockets are a great alternative to regular pizza or Stromboli. The Calzones are stuffed with mushrooms, peppers, and vegan cheese. The recipe is not only dairy-free and egg-free, but also gluten-free, and easy to make!

Vegan Calzone

gluten-free pizza dough

oz mushrooms

bell peppers (colors of choice, chopped)

onion

tomato sauce ((e.g. marinara sauce) (see notes))

(or cheese

onion powder

tsp oregano

Sea salt and black pepper (to taste)

First, prepare the gluten-free pizza dough, as described in this recipe or make your own favorite pizza dough (for example, with wheat flour, if not gluten-free).

Heat oil in a pan/skillet over medium heat and add the onion. Fry for about 3-4 minutes, then add garlic, mushrooms, and peppers. Fry for a further 6-10 minutes until the water from the veggies has evaporated.

Add onion powder, ground oregano, salt and pepper to taste and turn off the heat. Set aside until ready to use.

Preheat oven to 480 °F (250 °C). Line a large baking sheet with parchment paper. Divide the pizza dough into 4 equally sized pieces.

Roll out one piece of dough on a floured surface into a 6-7&quot; (15-18 cm) circle, about 1/4&quot; (0.6 cm) thick.

Spoon a little of the tomato sauce on one half of the dough, add the mushroom/veggie mixture, and vegan cheese of choice or this vegan cheese sauce. Make sure to leave at least 1/2&quot; (1.25 cm) of space around the edge of the dough.

Carefully fold the other half of the dough over, and pinch the edges of the pocket with your fingers to seal (check pictures in the blog post above). Please note that gluten-free doughs can be quite brittle and tend to burst easily. So make sure to handle it carefully.

Repeat this step with the remaining dough. Use a spatula to transfer the pizza pockets to the prepared baking sheet. Optional: Brush tops with a mixture of 1/2 tbsp soy sauce, 1/2 tbsp water, a few drops of oil, and a pinch of smoked paprika and turmeric.

Bake the calzones for about 14-18 minutes. Let cool for 5 minutes, then serve with the remaining pizza sauce on the side. Please don&#x27;t burn your mouth as the filling is very hot. Enjoy!

this recipe absolutely perfect. i love it.

My 9 year old insisted I leave feedback that this is kid-approved!! Thanks for the wonderful meal my whole family enjoyed!!

The recipe came out amazing!!! The only thing I didnt like was the fact that I  didn’t get more dough!!! Lol. The only thing I changed was adding a bit of spinach for preference but this recipe will have you full, balanced, and amazed with flavor. As a culinarian I am so grateful to have a new loved blog that pushes my creativity and usual go to’s.

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Top 2 vegan calzone recipes from across the web

The most viewed vegan calzone recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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EASY VEGAN CALZONES

Vegan Calzone

The most viewed vegan calzone recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine