Vegan Calzones

5 from 1 vote

My vegan calzones are cheesy, easy, and so delicious! Seriously, you'll be amazed at how simple they are to assemble, and they taste like they came from your favorite pizza shop. Perfect for parties, game-day, or when you're just craving a delicious comfort food dinner.

Prep Time20

Cook Time40

Total Time1

Course: Entree, Main

Cuisine: American, Italian

Servings:

Calories: 559kcal

Author: Alissa Saenz

Ingredients

For the Roasted Vegetables

1 green bell pepper, roughly chopped
½ medium red onion, roughly chopped
9 ounces white button mushrooms, sliced
2 tablespoons olive oil
Salt and pepper, to taste

For the Ricotta

1 cup raw cashews, soaked in water 4 to 8 hours, drained and rinsed
¼ cup unflavored and unsweetened non-dairy milk
1 garlic clove
1 tablespoon lemon juice
7 ounces extra-firm tofu, drained
1 teaspoon dried oregano
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper, plus more to taste
Pinch red pepper flakes, plus more to taste

For Assembling the Calzones

1 ½ cups shredded vegan mozzarella cheese (optional)
2 pounds pizza dough
Cornmeal, about ½ cup, or as needed
4 tablespoons olive oil, or as needed

For Serving

Marinara sauce

US Customary - Metric

Instructions

Preheat the oven to 400°F.
Spread the pepper, onion, and mushrooms evenly on one large or two medium baking sheets. Drizzle the veggies with the olive oil, then use your hands to rub the oil evenly over the veggies. Sprinkle them with salt and pepper.
Roast the vegetables until they're tender and lightly browned, about 25 minutes. Turn the temperature up to 475°F when you remove them from the oven.
Make the ricotta while the vegetables roast. First, place the cashews, milk, garlic and lemon juice into the bowl of a food processor fitted with an s-blade. Blend until smooth.
Break the tofu into a few pieces and add them to the food processor bowl. Add the oregano, salt, pepper, and red pepper flakes. Pulse the machine until the mixture is blended but still slightly chunky, like ricotta cheese.
Divide the pizza dough into four equal parts. One at a time, roll each portion into a ball, then place it on a lightly floured surface. Use a rolling pin to roll the dough into a circle of about 10 to 12 inches in diameter.
Lightly brush a couple of baking sheets with olive oil, then sprinkle them with the cornmeal. One at a time, place the dough rounds onto the baking sheets. Layer about a quarter of the ricotta over half of the round, leaving a small border. Top the ricotta with a quarter of the mozzarella, then a quarter of the vegetables. Repeat for all of the dough rounds, placing two calzones on each baking sheet.
Fold each dough round in half to enclose the fillings, then pinch the edges to seal them in. Brush each calzone with some olive oil, then cut a few slits in the top.
Bake the calzones until they're golden brown, about 15 minutes.
Let the calzones cool for a a few minutes, then serve them with marinara sauce for dipping.

Notes

Nutrition information does not include sauce.

Nutrition