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Vegan Stromboli | Easy Recipe | Oil-Free Spelt Crust

Yields1 ServingPrep Time20 minsCook Time30 minsTotal Time50 mins

OMG Vegan Stromboli.. this is something you often can’t eat as a vegan because rarely a pizzeria will make one vegan.. so now you can make your own and feel in pizza heaven!

INGREDIENTS FOR DOUGH
 450 g SPELT FLOUR 450g
 3 tsp INSTANT YEAST 
 2 tsp GARLIC POWDER
 2 tsp ONION POWDER
 2 tsp SALT
 ¼ cup YOGURT for fat
 ½ cup APPLE SAUCE
 1 cup WARM WATER
INGREDIENTS FOR FILLING - (Use whatever you like in your filling).. Here is mine:
 2 Thinly sliced red ONIONS
 2 Portabella MUSHROOMS sliced
 1 tsp Dried Basil, ORGANO & GARLIC POWDER to season grilled mushrooms & onions
 SALT & PEPPER to taste
 23 TOMATOES sliced
 6 Vegan sausage meatballs - any brand
 Handful of fresh BASIL
 Handful of fresh ARUGULA
 MARINARA SAUCE -homemade or store-bought - For dipping
 Vegan Mozzarella or any kind of your favorite vegan cheese
DIRECTIONS FOR MAKING STROMBOLI
1

First, bake the vegan sausage in the oven. When done cut in chunks & set aside.

2

Mix with paddle attachment the flour, yeast, salt, garlic & onion powder, first just to blend. Then add applesauce & yogurt & blend. Then while mixing, slowly add one cup of warm water & mix. Switch to the dough hook and mix for 8-10 minutes. Place dough in a bowl & cover and let rise until doubled in size about 30-60 minutes.

Note: (If not using a mixer then just start bringing the dough together with a spatula first, then hands. Then spill the dough out on the counter to knead for at least 10 min).

3

I prefer to cook the large portabella mushrooms & onions for my filling rather than add them uncooked. Put them in a pan with veggie broth to saute them nicely. (I use a heavyweight to smash the mushrooms (you can use another saucepan to lay on top of them), as it helps to get them caramelized.

Note: If you prefer you can also place all veggies on a tray and roast in the oven at 425F for 30 minutes. Once mushrooms & onions are grilled put them in a bowl & put them aside.

4

Preheat oven to 450F.

Time to roll out the dough. Place the dough from the bowl onto parchment paper. Cut dough into 2 pieces with a dough scraper. Roll them into a ball and set one aside leaving the one on the parchment paper.

5

Roll from center out but trying to elongate it into a long rectangle. (See video).

FILLING & SHAPING THE STROMBOLI
6

For the fancy braided filling, take your dough scraper and cut slits on both sides so that you have equal pieces to fold over when braiding. (See video)

IMPORTANT NOTE: Before you place the filling in the dough be sure your dough is on the parchment paper so you can transfer it to your pan or peel.

NOTE: I prefer the traditional shape where you fold one side of the dough over the filling and roll until the seam side is down. Keep reading as I explain more.

7

Now place filling in the center of the rolled-out dough (keeping inside the slits). Make sure to add your meatballs, veggies, fresh herbs & vegan cheese if you desire.

8

Braid all the way down and the seal. Slide on to paddle or top of an upside-down baking tray keeping the parchment paper under the dough as you will cook it on the parchment paper. Let it sit while you roll out the second dough.

9

Now for the traditionally shaped stromboli.
Roll out, place filling in the center. Now for the traditionally shaped one, you will stretch one side over the filling to the other side, and roll up until the seam is down and then seal the edges.

Slit the dough to let out steam and let veggies & cheese melt thru.

10

Now slide the second Stromboli onto the same baking tray with the other one so that you can cook them together. Keep that parchment paper under the Stromboli’s but trim it so you can slide them BOTH onto your pizza stone if you have one.

Note: If you don’t have a pizza stone you can cook them on an upside-down baking tray then you don’t have to worry if they are too long for the tray.

Bake at 450 for 30 minutes but check at 20 minutes.

11

You will be impressed with the results & very surprised how easy this recipe is. I like to give very clear instructions so it may look daunting but it is super easy so be sure to give it a try. Plus you can freeze one for another time so you get a lot out of your time.

Enjoy!