Stromboli Recipe
This vegan stromboli recipe is like a giant pizza roll, with marinara, plant-based cheese and veggies baked inside a golden brown crust. Yum!
Ingredients
- 1 batch pizza dough
For the Filling:
- 1 large onion thinly sliced
- 2 tablespoons olive oil for caramelizing
- 2 cup mushrooms 160g, sliced
- 1 large bell pepper red, yellow, or green, sliced into 1 inch pieces
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup vegan mozzarella cheese shredded
- ½ cup marinara sauce or pizza sauce
For the Topping:
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Pinch of salt
Instructions
- In a large skillet, heat 2 tablespoons of olive oil over medium-low heat. Add the sliced onions and a pinch of salt.
- Cook the onions, stirring occasionally, for 8-10 minutes until they are deeply golden and caramelized. Remove from the pan and set aside.
- In the same skillet, add a little more oil if needed. Add the sliced mushrooms and bell pepper, cook for 7-10 minutes until softened and most of the moisture evaporated.
- Add minced garlic. Sauté for 1 minute until fragrant. Season with oregano, basil, salt, and pepper. Set aside.
- Preheat the oven to 375°F (190°C).
- Roll out the dough on a floured surface into a rectangle (about 14x12 inches).
- Spread a thin layer of marinara sauce over the dough, leaving a 1-inch border around the edges.
- Layer the caramelized onions, sautéed mushrooms, and bell peppers evenly over the dough. Sprinkle vegan cheese on top.
- Carefully roll the dough tightly from one long edge to the other, like a jelly roll. Pinch the seams and ends to seal. Position it seam side up.
- Place a piece of parchment paper on top of your stromboli roll. Carefully flip it so the stromboli is positioned on top of the parchment paper, seam side down. Transferring it to the baking sheet on parchment paper will be much easier.
- Place the stromboli on a baking sheet.
- Brush the top with olive oil and sprinkle with dried oregano, garlic powder, and a pinch of salt.
- Make a few small slits on top to allow steam to escape.
- Bake for 25-30 minutes or until the crust is golden brown.
- Let the stromboli cool for a few minutes before slicing. Serve with marinara sauce for dipping, if desired.
Notes
To store: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place sliced stromboli on a parchment-lined baking sheet and bake at 375°F until heated through (the amount of time will depend on the thickness of the slices). You can also use the microwave, but the crust will be a bit soggy.
To freeze: Wrap the stromboli tightly in plastic wrap followed by a layer of foil to prevent freezer burn and freeze for up to 3 months. When you're ready to enjoy it, simply thaw it in the refrigerator overnight, then reheat according to the instructions above.
Nutrition
Calories: 234kcal | Carbohydrates: 32g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 605mg | Potassium: 190mg | Fiber: 3g | Sugar: 5g | Vitamin A: 542IU | Vitamin C: 22mg | Calcium: 30mg | Iron: 2mg