Easy Delicious Vegan Calzones
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!
Servings: 4
Calories: 396kcal
Ingredients
- 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
Instructions
- 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.
Notes
Calzones can be held in a covered container in the fridge for up 4-days. Reheat in a toaster oven or microwave.