This hearty vegan stromboli with a filling of cheese, Italian sausage and vegetables will have everyone, vegan or not, raving and asking for more.
Vegan Stromboli: Ingredients
1 bag Whole Foods pizza dough or equivalent
1/2 red pepper, chopped
1/2 onion, chopped
1 link Field Roast vegan Italian sausage
1/2 bag (4 oz) Follow Your Heart vegan mozzarella cheese
1 cup steamed broccoli florets, stems removed & chopped
Fresh chopped basil and oregano, to taste (about 1-2 Tbsp of each)
Salt and pepper
Go Veggie vegan parmesan cheese
Vegan Stromboli: Getting started
Place the pasta dough on a floured surface.
Roll the pizza dough into an oblong shape. I used a sake bottle to do – works great and you can pop it in the dishwasher for quick cleanup.
Combine one link of Italian sausage and three of the mushrooms in food processor & pulse. Transfer to a pan and cook to a golden brown (or use leftovers from the Vegan Stuffed Mushroom recipe). Add sausage mixture to a large mixing bowl.
Sauté chopped red pepper and onion until tender. Add to sausage mixture.
Add chopped broccoli, cheese, basil, and oregano. Slice the remaining 3 mushrooms, add to mixture and stir. Season with salt and pepper.
Transfer the mixture to the center of the dough.
Fold the ends in over the mixture and pull the front flap up over the mixture. Lightly moisten the top of the front flap, then pull the back flap up over the mixture and lightly press on the moistened area to seal.
Transfer the stromboli to a cookie sheet lightly sprayed with cooking oil. Cut a few vent holes in the top and spray the stromboli with cooking spray.
Bake until golden brown, about 30 minutes.
Serve with marinara sauce topped with parmesan.
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