These homemade vegan calzone recipe is full of portobello mushrooms, kale, tomatoes plus a garlic-miso cream, broccoli, all baked in prepared pizza dough for a simple dinner or lunch!
I have attempted to maintain this recipe simple using pre-made-pizza-dough, however you’ll still have to prep it in to shape. The vegetables are sauteed, and also the garlic-miso-cream is homemade and simple to make. Packed with vegetables and taste, I know you will adore this dish calzone as far as we can!
The calzone is an Italian creation & originated from Naples, Italy. They are traditionally full of meat, vegetables and cheese and are basically a eaten pizza, sort of like a large pizza pocket.
I have been creating those portobello and kale calzones packed with vegetables and tasty garlicky cream, it is difficult to resist!
In this recipe, pizza dough is filled with tender mushrooms, broccoli, tomatoes with a garlic-miso-cream and kale and roasted till golden making a tasty handheld stuffed pizza referred to as a calzone.
Calzones are fairly filling in their, but also do well with just a little something around the side and this is couple of of my favorite choices like dipping sauce, ultimate sauce, vegan ranch dressing, side salad, veggie & dip, pasta salad.
Recipe Tips for Homemade Calzones?
- You are able to create your calzones as large or as little as you would like. Usually I earn 4 calzones for each pound of pizza-dough.
- It is possible to add different veggies into your calzones, just be certain that you cook them.
- Brush the top of vegan pizza pocket with oil so that they get a nice gold colour.
- Shape them however you like, round, oblong or rectangular.
- Cut a few vents on the top of every pizza-pocket so the steam may escape.
I hope you enjoy and thanks a lot for reading. Want to browse all of my recipe posts? Follow my Pinterest.
Please, if you recreate this Easy Delicious Vegan Calzones Recipe, don’t forget to give me star rate or comment below. Thanks!
Try these other Delicious Vegan Recipes options:
- Black Bean Tofu Scramble Vegan Enchiladas
- Easy Delicious Shakshuka
- Vegan Turmeric Quinoa Power Bowls
- Easy Vegan Three Bean Chili
- Lentil Bolognese (Vegan + Gluten-Free)
- Vegan Cabbage Rolls with Lentil and Brown Rice
Easy Delicious Vegan Calzones
- 3 large portobello mushrooms (about 6 oz), sliced
- 1 pizza dough I used Trader Joe’s, divided into 4 sections
- ½ onion sliced or diced
- 4-6 large leaves of kale curly or flat, stems removed and roughly chopped or left somewhat whole
- 2-3 garlic cloves minced
- 2 tsp dried thyme
- 1 ½ cups broccoli florets cut somewhat small
- cornmeal for dusting the pizza-wheel
- large handful-cherry or grape-tomatoes sliced in half
- 1 tbsp olive-oil or ¼ cup water
- himalayan-salt and pepper to taste
For the Garlic Cream Sauce
- 1 cup raw-cashews soaked
- 2 tsp white-miso
- juice of 1 lemon
- 2-3 cloves garlic
- ½ cup water plus a little more as needed
- himalayan-salt & pepper to taste
- Prep dough: Remove pizza-dough, slice into 4-equal portions, sprinkle with a little-flour then put a towel overtop and allow pizza-dough come to room-temp from oven heating for 30minutes.
- Garlic-miso-cream: Drain cashews & put all ingredients to your cream into blender cup and process till creamy, stopping to scrape down the sides as necessary.
- If cream is thick and additional water 1 tbsp at a time till desired consistency being cautious not to thin it out a lot which makes it runny, if unsure leave it on thick-side. Taste for seasoning, put aside.
- Saute veggies: In large-skillet, heat olive-oil over moderate heat. Add garlic, onion and cook till onions become tender. Add mushrooms, kale, broccoli, thyme and pepper & salt to taste, cook for an additional 5minutes or more.
- Switch heat off and cover ajar to help steam then soften the veggies a bit more while working on another step.
- Preheat oven to 425°F. Place pizza stone or cast iron-bowl from the oven to warm-up.
- Make calzone: On a lightly floured surface or parchment-paper, roll-out each portion to an eight inch oval, rectangle, circle, anything that works best for you. Lay on some of the veggie mix, add a couple of tbsp of the garlic miso cream and top with tomatoes.
- Fold the other half and seal the edges by pressing with a fork. Create a few tiny slits at the top so steam can release. Top with a light coating of olive-oil and a sprinkle of pepper, salt and thyme.
- Bake: Spray on the heated pizza stone with cornmeal, put calzone on the pizza stone (or when using parchment-paper, then move to pan or rock), bake for 15-20minutes, till crust is puffy and golden-brown. Let cool several minutes before serving.
- Serve with garlic miso-sauce on the side.
PIN IT FOR LATER!