Vegan Panzerotti

Delight your taste buds with these golden, crispy Vegan Panzerotti, a plant-based twist on an Italian street food classic! These irresistible pockets of joy are crafted from a fluffy homemade dough and stuffed with a savory mix of tangy tomato sauce, melty vegan mozzarella, and vibrant veggies like red bell pepper, zucchini, and black olives, all seasoned with fragrant oregano and a hint of black pepper. Fried to perfection, each panzerotti boasts a crispy exterior that gives way to a warm, gooey center. Perfect as a satisfying snack, appetizer, or main dish, these vegan panzerotti are a surefire crowd-pleaser that pairs wonderfully with marinara sauce or your favorite dip. Whether you're hosting a party or craving comfort food, this recipe delivers authentic flavors with a vegan twist.

Nutriscore Rating: 60/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2.5 cups All-purpose flour
• 1 packet (7g) Instant yeast
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 1 cup Warm water
• 2 tablespoons Olive oil
• 1 cup Tomato sauce
• 1 cup, shredded Vegan mozzarella cheese
• 0.5 cup, diced Red bell pepper
• 0.5 cup, diced Zucchini
• 0.25 cup, sliced Black olives
• 1 teaspoon Dried oregano
• 0.5 teaspoon Black pepper
• 0 for frying Vegetable oil

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Mix well.

Step 2

Add warm water and olive oil to the dry ingredients and mix until a dough begins to form.

Step 3

Knead the dough on a lightly floured surface for about 8-10 minutes, until 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 1 hour or until doubled in size.

Step 5

While the dough is rising, prepare the filling by combining the tomato sauce, vegan mozzarella cheese, diced red bell pepper, diced zucchini, sliced black olives, dried oregano, and black pepper in a medium bowl. Mix until well combined.

Step 6

Once the dough has risen, punch it down to remove excess air and divide it into 8 equal portions.

Step 7

Roll out each portion into a 6-inch circle on a floured surface.

Step 8

Place about 3 tablespoons of the filling mixture onto one half of each dough circle, leaving a border around the edges.

Step 9

Fold the dough over the filling to create a half-moon shape, and press the edges to seal. Use a fork to crimp the edges for a secure seal.

Step 10

Heat the vegetable oil in a large frying pan or pot over medium heat. Ensure the oil is heated to 350°F (175°C) for optimal frying.

Step 11

Carefully lower each panzerotti into the hot oil, cooking for 3-4 minutes on each side or until they are golden brown and crispy.

Step 12

Remove the panzerotti from the oil and drain on a paper towel-lined plate.

Step 13

Let them cool slightly before serving. Enjoy your Vegan Panzerotti with a side of marinara sauce or your favorite dipping sauce!

Nutrition Facts

Serving size	(1363.0g)

Amount per serving	% Daily Value*
Calories	2986.2

Total Fat 175.6g	0%
Saturated Fat 53.7g	0%
Polyunsaturated Fat 62.9g
Cholesterol 0mg	0%
Sodium 5445.9mg	0%
Total Carbohydrate 274.1g	0%
Dietary Fiber 15.2g	0%
Total Sugars 26.2g
Protein 46.4g	0%

Vitamin D 0IU	0%
Calcium 1408.4mg	0%
Iron 19.9mg	0%
Potassium 822.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.2%

Protein: 6.5%

Carbs: 38.3%