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Vegan Calzones

January 24, 2010

Oh boy! Tyler was right, we really did need to make calzones. This will definitely become a part of our vegan entree arsenal. A great recipe for when you have leftover pasta sauce. So many possibilities…

vegan calzones!

Vegan Calzones
makes 6

Crust:
1 1/2 cup AP flour
1 cup wheat flour
1/2 cup cornmeal
2 teaspoons sea salt
2 teaspoons instant yeast
2 tablespoons olive oil
1 cup water

In a food processor combine dry ingredients. Add olive oil. Turn food processor on again and slowly pour in water. Process until dough forms a ball. Remove from processor and knead on a floured cutting board or other work surface for 2-3 minutes. Pour about a teaspoon of olive oil in a glass bowl and coat ball of dough. Cover bowl with plastic wrap or a damp towel and let rise in a warm spot for 1 hr. After an hour return dough to floured work surface, knead another 2-3 minutes. Cut dough into six equal pieces and form pieces into pancake size discs. Re-cover with wrap or towel and rest on work surface for another 20 minutes.

Filling:
1/2 cup bread crumbs
1/2 tsp sea salt
1/4 tsp. garlic powder
1/2 block of firm tofu (drained & crumbled)
1/2 15oz. can of kidney beans, drained
3 cups room temperature of cold rustic pasta sauce
1 tablespoon olive oil

Mix together bread crumbs, garlic powder and salt. In a frying pan, heat the olive oil on a medium heat and add tofu. Fry until browned. Stir in the breadcrumb mixture and cook another 1-2 minutes until breadcrumbs are toasted. Pour into medium sized bowl, add beans and approximately 1 1/2 cups of sauce. The mixture should be moist and not runny. Reserve the remaining sauce for topping.

Preheat oven to 350 degrees.

On your work surface, roll out your discs of dough to an even thickness, about 1/8″, mine were about 8″ in diameter. Place about a 1/2 cup of filling on one half of the dough and fold the other half on top. Use water and your fingers to seal up the seam by folding the bottom edge over the top edge. Finish with some crimping action from a fork. Place on an oiled cookie sheet or on a pizza stone. Bake for about 35 minutes. Enjoy with the reserved pasta sauce.

vegan calzones baking

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