Vegan Classic Italian Stromboli
Discover the irresistible flavors of this Vegan Classic Italian Stromboli, a plant-based twist on a traditional favorite. This recipe features a soft, homemade dough that's rolled around a vibrant filling of sautéed red bell peppers, wilted spinach, melty vegan mozzarella, and savory vegan pepperoni, all seasoned to perfection with Italian herbs, garlic, and onion powder. With its golden, crispy crust and gooey, flavorful interior, this stromboli is a show-stopping centerpiece for dinner or a crowd-pleasing appetizer at your next gathering. Ready in under two hours, it's a satisfying, cruelty-free option that proves comfort food can be both indulgent and kind. Whether you’re new to vegan cooking or a seasoned pro, this recipe is sure to become a household favorite.
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Ingredients
- 300 grams all-purpose flour
- 7 grams instant yeast
- 180 milliliters warm water
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 red bell pepper
- 100 grams baby spinach leaves
- 150 grams vegan mozzarella cheese
- 75 grams vegan pepperoni slices
- 1 teaspoon Italian seasoning
- 3 tablespoons tomato paste
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
Directions
Step 1
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix well.
Step 2
Add warm water and olive oil to the dry ingredients. Stir until a dough forms.
Step 3
Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic.
Step 4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Step 5
While the dough is rising, prepare the filling. Dice the red bell pepper into small pieces.
Step 6
In a large skillet over medium heat, sauté the diced red bell pepper until slightly softened, about 5 minutes.
Step 7
Add baby spinach leaves to the skillet and cook until wilted, about 2 minutes. Remove from heat.
Step 8
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Step 9
Once the dough has risen, punch it down and transfer it to a clean, floured surface. Roll it out into a large rectangle, approximately 30x25 cm (12x10 inches).
Step 10
Spread tomato paste evenly over the dough, leaving a 1-inch border around the edges.
Step 11
Sprinkle the Italian seasoning, garlic powder, and onion powder evenly over the tomato paste.
Step 12
Layer the vegan mozzarella cheese, vegan pepperoni slices, sautéed bell pepper, and wilted spinach evenly over the tomato-covered surface.
Step 13
Carefully roll the dough lengthwise, tucking in the sides as you go, to form a log. Pinch the edges to seal.
Step 14
Place the Stromboli seam-side down on the prepared baking sheet.
Step 15
Using a sharp knife, cut a few slits on the top of the Stromboli to allow steam to escape.
Step 16
Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown.
Step 17
Remove from the oven and allow it to cool for a few minutes before slicing.
Step 18
Serve warm and enjoy your Vegan Classic Italian Stromboli.
Nutrition Facts
| Serving size | (1033.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2152.9 |
| Total Fat 76.6g | 0% |
| Saturated Fat 28.9g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 4554.1mg | 0% |
| Total Carbohydrate 282.4g | 0% |
| Dietary Fiber 22.7g | 0% |
| Total Sugars 23.8g | |
| Protein 58.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1045.6mg | 0% |
| Iron 23.5mg | 0% |
| Potassium 2038.6mg | 0% |
Source of Calories