Vegan Calzones
These flaky, baked pastry pockets are filled with pizza sauce and all your favourite, dairy-free toppings!
| Servings | Prep Time |
| 8-10calzones | 20minutes |
| Cook Time | Passive Time |
| 20-30minutes | 60minutes chilling time for the pastry |
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Ingredients
Pastry
- 1 flax eggCombine 1 Tablespoon of ground flaxseed with
- 2 1/4cups all purpose flour
- 1 1/2teaspoons salt
- 1/2teaspoon garlic powder
- 1/2cup cold vegan butterI used Earth Balance.
- 1/3cup ice water
- 1Tablespoon white vinegar
Filling
- 1Tablespoon oil
- 1medium sweet onion
- 2cloves garlic
- 2cups shredded mushrooms
- 1medium sweet pepperred, orange, or yellow
- 1 1/2cups pizza saucehomemade or bought
- 3/4cup pineapple tidbitsdrained and squeezed to prevent too much juice in the filling
- 1/4teaspoon chili/garlic sauceto add heat as desired
- 1/4cup vegan parmesanTry the super simple recipe for Cashew Crumbles.
- 1/4teaspoon pepper
Instructions
Pastry
- Make the pastry dough first, as this needs to chill for at least an hour. Overnight works well!
- Make the flax seed egg and let sit for a couple of minutes until it “gels”.
- Stir together the flour, salt, and garlic powder.
- Rub in the butter until you have coarse crumbs.
- Stir together the flax seed egg, the water, and the vinegar.
- Sprinkle this over the flour and stir gently just until the mixture comes together.The less your handle it, the better. Form it into a ball and wrap in plastic wrap. Let chill for at least an hour.
- When you are ready to create your calzones, heat oven to 410 degrees F. (Unless you are making them for the freezer.) Line 2 baking sheets with sil pads or parchment paper.
Filling
- In a frying pan, heat 1 Tablespoon of oil. While it is heating, process the onion and 2 cloves of garlic in a food processor until very fine. Cook this in the heated oil for a few minutes, until translucent.
- Shred the mushrooms and sweet peppers and add them to the pan to cook together and release some of the moisture from the mushrooms. Add salt and pepper to taste. Add chili-garlic sauce for extra heat. Cook until the mushrooms have dried out a little.
- Stir in the pizza sauce, the vegan parmesan and the drained and squeezed pineapple tidbits. You could also stir in some finely chopped kale for some green, if desired. You can make this a day ahead as well.
Creating Calzones
- When you are ready to fill your calzones, roll out the pastry between two pieces of parchment paper. That way you don’t need to add extra flour and your pastry stays more tender.
- Cut out large, 4-5 inch circles with a jar lid or a cutter. Brush the outer edge of each circle with a little water before filling. Put a rounded tablespoon of filling in the middle and fold over to match the edges and make a half-circle. Pinch the edges together well to make sure they are sealed.
- Place finished calzones on the prepared baking sheet. Brush with a little plant milk. You can freeze these now or bake them for about 20 minutes until brown. Remove and let cool on a rack for a moment. These are great warm! Enjoy!
Recipe Notes
Serve with individual bowls of fresh pizza sauce sprinkled with more Cashew Crumbles! Everyone loves to dip!
