Garlic-Miso Vegan Calzones

April 10, 2021


This homemade Vegan Calzone is filled with mushrooms, kale, tomatoes, and a garlic-miso cream. It is all baked inside of a ready-made pizza dough for an easy lunch or dinner!


A calzone is an Italian oven-baked folded pizza, often described as a turnover, made with leavened dough. It originated in Naples, Italy in the 18th century. It is roughly translated to mean “pants legs” in Italian, The traditional main ingredients are: Ricotta, mozzarella, salami/ham, parmesan/pecorino. Other calzonevariations include: Tomato, provolone, anchovies, olives, onions, chards, minced meat, fish, and cabbage. https://blog.slicelife.com

To make the calzone, decide what size you want to offer. I like to use 8 ounces of dough to make a 10-inch personal size calzone, or 11 ounces to make a large, 12-inch calzone. Begin by opening the appropriate size dough ball up to the full diameter of the calzone size.https://pizzatoday.com

GARLIC-MISO VEGAN CALZONES


Author: Julie at simple-viganista.com

Prep Time: 15 min

Cook Time: 15 min

Total Time: 30 minutes

Yield: Makes 4 calzones

Category: Entree

Method: bake

Cuisine: Vegan, Italian

INGREDIENTS:

  • 1 (16 oz bag or 1 lb.) pizza dough. I used Trader Joe’s Garlic & Herb Pizza Dough, divided into 4 sections
  • 1 tablespoon olive oil (if using), or ¼ cup water
  • 1/4 cup Trader Joe’s Low Sodium Vegetable Broth
  • 3 green onions
  • ½ onion, sliced or diced
  • 2 – 3 garlic cloves, minced
  • 2 teaspoons dried thyme
  • 1 teaspoon dried Trader Joe’s Organic Oregano
  • 1 teaspoon dried Good & Gather Basil Leaves
  • 4-6 fresh Basil leaves, chopped
  • 3 large portobello mushrooms (about 6oz.), sliced or 6 ounces of Crimini Mushrooms, chopped
  • 1 ½ cups zucchini, cut somewhat small or any other favorite vegetable
  • 4 – 6 large leaves of kale (curly or flat), stems removed and roughly chopped or left somewhat whole
  • large handful cherry or grape tomatoes, quartered
  • himalayan salt, optional
  • black pepper, to taste
  • cornmeal for dusting the pizza wheel/stone, or baking sheet or parchment paper
  • 2 tablespoons fresh Trader Joe’s Organic Thyme, minced (to include inside calzones)
  • 2 tablespoons fresh Trader Joe’s Organic Thyme, roughly chopped ( to sprinkle over calzones)
  • 5 oz Trader Joe’s Pizza Sauce

Garlic Cream Sauce Ingredients:

  • 1 cup raw cashews, soaked (see notes)
  • ½ cup water, plus a little more as needed
  • 2 – 3 cloves garlic
  • 2 teaspoons white miso, or vegan soy sauce
  • juice of 1 lemon, or lime
  • himalayan salt, optional
  • black pepper, to taste

Honey-Molasses Wash Ingredients (for brushing on top of calzones):

  • 10 ounces Honey
  • 10 ounces water
  • 2 tablespoons Molasses
  • Heat in a small saucepan on medium low heat until mixture thickens slightl. Remove from heat. Set aside. Use to brush the top of each calzone prior to baking.

Prep dough: Remove pizza dough from package (plastic bag), slice into 4 equal pieces, sprinkle with a little flour, lay a towel overtop and let pizza dough come to room temp away from oven heat for 30 minutes.

Prep vegetables & other ingredients: Wash mushrooms & wipe w a paper towel to clean. Chop the mushrooms. Wash & chop the green onions. Peel & chop the onion, and mince the garlic. Trim & strip the fresh thyme leaves, and roughly chop them. Wash and chop the zucchini. Wash and chop the tomatoes. Wash and chop the kale. If you buy bagged fresh kale, roughly chop the pieces and discard any large stems.

Garlic-miso cream: Drain cashews and place all ingredients for the cream into a small blender cup and process until creamy, stopping to scrape down the sides as needed. If cream is too thick and extra water 1 tablespoon at a time until desired consistency, being careful not to thin it out too much making it runny, if in doubt leave it on the thick side. Taste for seasoning, set aside.

Sauté veggies: In large skillet, heat olive oil (if using), or veggie broth, over medium heat. Add onion, green onions, garlic and cook until onions become soft. Add each individual ingredient separately, stir to incorporate, and allow to cook for a couple of minutes before adding the next ingredient. Add the ingredients in the following order: mushrooms, kale, zucchini, & spices (dried thyme, oregano, basil, salt, and pepper). Cook the veggies for another 5 minutes or so. Turn off the heat and cover ajar to help steam and soften the veggies a little more while working on the next step.

Preheat oven to 425 degrees F. Place pizza stone or stone baking sheet in the oven to heat up. You may use a cast iron skillet or a regular baking sheet.

Make calzone: On a lightly floured surface or parchment paper, roll each portion out into an eight inch oval, rectangle, or circle – whatever works easiest for you. Lay on some of the veggie mixture (I used 1/3 cup measure full of veggie mixture for each calzone), add a few heaping tablespoons of the garlic miso cream and top with tomatoes. Fold the other half over and seal the edges by pressing with a fork. Make a few small slits in the top so steam is able to release. Top with a light coat of olive oil and a sprinkle of salt (if using), pepper and thyme. I bushed the tops with honey-molasses mixture, and sprinkled them with parsley flakes, & fresh thyme.

Bake: Dust the heated pizza stone with cornmeal, place calzone on the pizza stone (or if using parchment paper, transfer to pan or stone). I lined my stone baking sheet with parchment paper. Bake the calzones for 15 – 20 minutes, until crust is puffy and golden brown. Let cool a few minutes before serving.

  • Serve with garlic miso sauce on the side. Enjoy!

NOTES:

  • Store: Calzones can be kept in a covered container in the refrigerator for up 4 days. Reheat in a toaster oven or microwave.

Flash freezing: To flash freeze at home means to freeze small items individually and bag them quickly once they’re individually frozen. This is an excellent way to treat blueberries: Simply clean them, then lay them on a cookie sheet and place them in the freezer. Once they’re frozen, bag them in a freezer bag. https://www.kitchensanity.com I placed the stuffed calzones on parchment paper, and transferred them onto a baking sheet. Then, I placed the calzones into my chest freezer for the Flash freezing. Once they are done freezing, 3-6 hours (or until hardened, times will vary), bag each individual calzone into a ziplock freezer bag. I cut the parchment paper around each individual calzone, with kitchen scissors, and easily transferred two calzones into a quart freezer bag. Don’t forget to label your bag, and include the date you are freezing them. Return the freezer bag with the calzones to the freezer. These will keep for 1-3 months. When you are ready to make your calzones, thaw them slightly and cook as usual (for 15-20 minutes, add 5-10 minutes if cooking them while frozen).

You can substitute the kale and use spinach instead, about 5 – 6 ounces.

Soak cashews in 1 of 2 ways (this softens them and makes them easier to digest): Soak cashews covered with 2 – 3 inches of water for 2 – 3 hours, overnight is great too but not necessary for cashews. For a faster soak, add them to hot water and let soak for 5 – 10 minutes (this is my preferred method).

Recipe edited: Author edited the recipe and removed the part of roasting and using 1 whole bulb of garlic before pureeing for ease and quickness. The following are the original directions in case you would like to use the roasted garlic instead. You can find detailed directions for roasting garlic in my previous blog: How to Roast Garlic in the Oven (see modified directions below).

Roasted garlic: Using 1 whole bulb of garlic, remove most of the outer layer of skin on the garlic leaving enough to hold them in place, lay sideways and cut the tops off. Place garlic cut side up on a piece of tinfoil, drizzle with olive oil and top with sea salt (if using), and cracked pepper. Fold ends of foil up and squeeze together and crimp the edge. Place on a cookie sheet and cook in a preheated oven set to 400 degrees for 40 – 45 minutes. Add along with the cashews when making the cream.

Recommended Equipment: For making the garlic-miso cream, author used and recommends a small personal blender like a NutriBullet which works for small jobs like this. I used a mini food processor, and I found it to be very efficient.

  • I used this stone baking sheet as a pizza pan to cook my calzones. As an alternative, you could use a regular baking dish lined with parchment paper to bake the calzones. You may also use a cast iron skillet.

How did you modify this recipe? Please share in the comments. Thank you for sharing!

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