Easy Vegan Calzones Recipe
🔪Prep Time: 15 minutes
👩🍳Cook Time: 15 minutes
1 1b. pizza dough (I used Trader Joe’s), divided into 4 sections
1 tablespoon olive oil or 1/4 cup water
1/2 onion, sliced or diced
2 – 3 garlic cloves, minced
2 teaspoons dried thyme
3 large portobello mushrooms (about 6oz.), sliced
1 1/2 cups broccoli florets, cut somewhat small
4 – 6 large leaves of kale (curly or flat), stems removed and roughly chopped or left somewhat whole
large handful cherry or grape tomatoes, sliced in half
himalayan salt and pepper, to taste
cornmeal for dusting the pizza wheel
Garlic Cream Sauce
1 cup raw cashews, soaked (see notes)
1/2 cup water, plus a little more as needed
2 – 3 cloves garlic
2 teaspoons white miso
juice of 1 lemon
himalayan salt & pepper, to taste
1Prep 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.
2Garlic-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 makes it runny, if in doubt leave it on the thick side. Taste for seasoning, set aside.
3Saute veggies: In a 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 & 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.
4Preheat the oven to 425 degrees F. Place pizza stone or cast iron pizza pan in the oven to heat up.
5Make calzone: On a lightly floured surface or parchment paper, roll each portion out into an eight inch oval, rectangle, circle – 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.
6Bake: Dust the heated pizza stone with cornmeal, place calzone on the pizza stone (or if using parchment paper, transfer to a pan or stone) and bake for 15 – 20 minutes, until the crust is puffy and golden brown. Let cool a few minutes before serving.
7Serve with garlic miso sauce on the side.
8Store: Calzones can be kept in a covered container in the refrigerator for up to 4 days. Reheat in a toaster oven or microwave
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.