Italian Calzones With Avocado Garlic Alioli

Italian Calzones With Avocado Garlic Alioli Recipe

By Brand New Vegan

Ingredients

1 Leek (diced)

1 Red Bell Pepper (diced)

8 oz Mushrooms

12 Cherry Tomatoes (halved)

1 handful Fresh Spinach (stems removed)

1 handful Fresh Basil (stems removed)

1 tsp Balsamic Vinegar

12 oz Silken Tofu

3 Tbs Lemon Juice

3 Tbs Water

3 cloves Garlic

2 tsp Dijon Mustard

1 tsp Yellow Miso

1 Avocado

1/4 tsp Salt

1 cup Warm Water

1 Tbs Sugar

2 1/4 tsp Active Dry Yeast

2-3 cups Flour

1 tsp Salt

1/2 tsp Garlic Powder and/or Italian Seasoning (optional)

1/4 cup Water

1 Tbls Corn Starch

1 tsp Molasses

Instructions

1Prepare dough by adding sugar and yeast to warm water

2I found microwaving 1 cup of water for 50 sec is just the right temp

3Let sit for 10 minutes to allow yeast to bloom

4Using a stand mixer, add flour until rough dough ball is formed and dough pulls away from sides.

5Cover with Saran Wrap and Kitchen Towel for at least 15 minutes

6Prepare filling by sautéing leeks and pepper in pan with a little veggie broth

7Add mushrooms and cook until reduced in size

8Add basil and spinach and cook until wilted

9Stir in Balsamic and set aside

10Prepare Alioli by adding all ingredients to blender and blending until smooth

11Scrape down sides occasionally and add water as needed

12Scrape out dough onto well floured surface

13Using additional flour as needed to make a smooth ball

14Cut into 8 even pieces

15Roll out each piece into 6" circle

16Spread Alioli Sauce on thickly to cover entire surface of dough

17Spoon 1 Tablespoon of filling into center and fold dough up to seal into half moon shapes

18Pinch edges to seal and brush with eggless wash

19Lay onto parchment lined cookie sheet

20Bake in 450 degree oven for 15-20 minutes or until browned

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