EASY VEGAN CALZONES
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Stuffed pizza dough calzones filled with roasted vegetables including mushrooms, kale, and broccoli, with a garlic-miso cream. These handheld vegan pockets are crispy outside and creamy inside.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1b. pizza dough (I used Trader Joe’s), divided into 4 sections
- 1 tablespoon olive oil or 1/4 cup water
- 1/2 onion, sliced or diced
- 2 – 3 garlic cloves, minced
- 2 teaspoons dried thyme
- 3 large portobello mushrooms (about 6oz.), sliced
- 1 1/2 cups broccoli florets, cut somewhat small
- 4 – 6 large leaves of kale (curly or flat), stems removed and roughly chopped or left somewhat whole
- large handful cherry or grape tomatoes, sliced in half
- himalayan salt and pepper, to taste
- cornmeal for dusting the pizza wheel
- 1 cup raw cashews, soaked (see notes)
- 1/2 cup water, plus a little more as needed
- 2 – 3 cloves garlic
- 2 teaspoons white miso
- juice of 1 lemon
- himalayan salt & pepper, to taste
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1143mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 646mg
- Calcium
- 126mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1143MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.