Vegan Calzone
Deliciously stuffed with a medley of vegetables and vegan cheese, this Vegan Calzone is the perfect hearty dinner option.
Looking for a satisfying vegan dinner that is both delicious and nutritious?
This Vegan Calzone recipe is perfect for you!
Packed with wholesome ingredients and bursting with flavor, it's a great way to enjoy a classic Italian dish while sticking to a whole-food, plant-based lifestyle.
Perfect for weeknight dinners or meal prep, this recipe will surely impress your taste buds.
Discover more at vegancooking.recipes.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to substitute any of the vegetables with your favorites. Zucchini, kale, or artichokes work well too. For a gluten-free option, you can use gluten-free flour.
Tips & Notes
- •Make sure to seal the calzones well to prevent any filling from leaking out during baking.
- •Experiment with different fillings like vegan pesto, olives, or artichokes for variation.
Recipe Variations
- •Add olives or sun-dried tomatoes for an extra burst of flavor.
- •Try a dessert calzone filled with vegan chocolate and bananas.
Storage & Freezing
Store leftover calzones in an airtight container in the refrigerator for up to 3 days. You can also freeze them before baking; just bake straight from the freezer, adding a few extra minutes to the baking time.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes! You can prepare the dough, let it rise, and then refrigerate it for up to 24 hours before using.
What can I serve with calzones?
Serve with a side salad or garlic bread for a complete meal!
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Deliciously stuffed with a medley of vegetables and vegan cheese, this Vegan Calzone is the perfect hearty dinner option.
Nutrition (per serving)
Ingredients
Instructions
- 1
In a small bowl, combine warm water and active dry yeast. Let sit for 5-10 minutes until frothy.
- 2
In a large mixing bowl, whisk together the all-purpose flour and salt.
- 3
Add the frothy yeast mixture and olive oil to the flour mixture. Stir until a dough forms.
- 4
Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
- 5
Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 6
While the dough rises, prepare the filling. In a large skillet over medium heat, sauté the garlic and onion in a little water or vegetable broth until translucent.
- 7
Add the mushrooms, red bell pepper, and spinach. Cook for about 5 minutes until the vegetables are tender. Stir in Italian seasoning, black pepper, and remove from heat.
- 8
Once the dough has risen, preheat your oven to 425°F (220°C).
- 9
Divide the dough into 4 equal pieces. Roll each piece into a circle (about 8 inches in diameter) on a floured surface.
- 10
On one half of each dough circle, layer the vegetable mixture and sprinkle with vegan mozzarella cheese.
- 11
Fold the other half of the dough over the filling and press the edges to seal. You can crimp the edges with a fork for a decorative touch.
- 12
Place the calzones on a baking sheet lined with parchment paper. Optionally, brush the tops with a little olive oil.
- 13
Bake in the preheated oven for 20-25 minutes, or until golden brown.
- 14
Remove from the oven and let cool slightly before serving with tomato sauce for dipping.
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