Vegan Calzones

These delicious vegan calzones are going to be a new favorite dinner recipe! As easy to make as pizza, these are filled with tomato sauce, vegetables and a super simple cashew cream sauce. Perfect grab-and-go meal, very versatile and fully plant-based, egg-free and dairy-free.

Prep Time25

Cook Time15

Total Time40

Course: Appetizer, dinner

Cuisine: American

Keyword: dairy-free, dinner, healthy, pizza, plant-based, Vegan, vegetarian

Servings: calzones

Calories: 461kcal

Author: Jessica Laroche

Ingredients

1 batch of pizza dough (about 450-500g/1 pound) divided in 4 equal portions
1 cup pizza sauce or as needed
1 small yellow or sweet onion sliced
1 large zucchini sliced
8 oz mushrooms sliced
2 cups baby spinach
2 cloves of garlic
1 tsp dried oregano
salt to taste

Cheesy cashew cream

¾ cup raw cashews
2 tbsp nutritional yeast
½ lemon juiced
½ tsp salt
½ cup water

Instructions

Make the cheesy cashew cream: soak the cashews in cold water overnight or in boiling water for 15-20 minutes. Then, drain and transfer to your blender. Add the nutritional yeast, lemon juice, salt and water. Blend on high until smooth (take a few breaks to scrape the walls). Set aside.
Pre-heat the oven to 425º and line a baking sheet with parchment paper. You can also use a pizza stone.
Warm up a large non-stick pan with a little oil (or not, can be made oil-free). Then, add the onion with a pinch of salt and cook for 3-4 minutes. Once they start to sweat, then add the zucchini, mushrooms, garlic and herbs and cook for 5 more minutes stirring often. Then, add the spinach and cook for 2 minutes or so or until the spinach is all wilted. Remove from the heat.
Divid the pizza dough in 4 equal portions and then use a rolling pin or simply your hands to shape the dough in 4 circles over a floured clean surface. Then, spread some of the pizza sauce on one half of the circle (leave some of the edges free) and top with the vegetables. Then, dollop some of the cashew cream over. Fold the other half of the dough over the filling and seal the calzones using your fingers and a fork. I like to fill the calzones right onto the prepared baking sheet so I don't have to transfer them later, which limits the risk of breaking them (they are delicate when unbaked).
Keep going until you have 4 calzones and bake until golden brown, about 15 minutes. You can spray some oil or plant-based milk and sprinkle dried oregano over before baking for a crispier and brown finish, but that's optional. Let the calzones cool down for 5-10 minutes, then enjoy!

Video

Notes

Once the calzones are completely cooled down, then transfer in an air-tight container and then, store for up to 4 days in the fridge or for up to 3 months in the freezer. Reheat using the oven (400º for a few minutes or until heated through) or use the microwave. If frozen, let them thaw in the fridge overnight first.
This recipe is so versatile! You can easily swap the vegetables for broccoli, cauliflower, eggplant, kale, cherry tomatoes, black olives or artichokes. Read the blog posts for more ideas!
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition