Pansy Rotti Vegan Panzarotti
Delight your taste buds with the Pansy Rotti Vegan Panzarotti, a plant-based twist on the classic Italian street food. This recipe features golden, crispy pockets of homemade dough, generously stuffed with a vibrant medley of sautéed vegetables, melty vegan mozzarella, and aromatic herbs like oregano and basil. Perfectly seasoned with garlic and cracked black pepper, the filling comes together with a rich tomato sauce for a mouthwatering burst of flavor in every bite. These vegan panzarotti are deep-fried to perfection, creating a satisfying crunch that pairs beautifully with a side of marinara or vegan ranch for dipping. Ready in under an hour, this crowd-pleasing, dairy-free comfort food is ideal for parties, game nights, or any occasion that calls for irresistible handheld indulgence.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Salt
- 3 tablespoons Olive oil
- 0.67 cup Warm water
- 1 cup Vegan mozzarella cheese
- 0.5 cup Tomato sauce
- 1 cup Spinach (fresh, chopped)
- 0.5 cup Mushrooms (sliced)
- 0.5 cup Red bell pepper (diced)
- 2 cloves Garlic (minced)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Cracked black pepper
- 2 cups Vegetable oil (for frying)
Instructions
In a large bowl, combine the all-purpose flour and salt. Make a well in the center and add the olive oil and warm water. Mix until a dough forms.
Transfer the dough to a lightly floured surface and knead for 7-8 minutes until it becomes smooth and elastic. Cover with a clean kitchen towel and let rest for 20 minutes.
While the dough is resting, prepare the filling. In a skillet over medium heat, sauté the minced garlic in a drizzle of olive oil until fragrant, about 1 minute.
Add the chopped spinach, sliced mushrooms, and diced red bell pepper to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables soften slightly. Remove from heat and let cool.
In a bowl, combine the sautéed vegetables with vegan mozzarella cheese, tomato sauce, dried oregano, dried basil, and cracked black pepper. Mix well and set aside.
After the dough has rested, divide it into 8 equal portions. Roll each portion into a thin circle on a floured surface, about 6 inches in diameter.
Place 2-3 tablespoons of the filling on one half of each dough circle, leaving a small border around the edges. Fold the other half over the filling to form a semicircle.
Press the edges of the dough together firmly to seal, then crimp with a fork to ensure the panzarotti is tightly sealed.
Heat the vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully lower the panzarotti into the hot oil in batches, frying 2-3 at a time.
Fry for 2-3 minutes on each side, or until the dough is golden brown and crispy. Remove with a slotted spoon and drain on a plate lined with paper towels.
Serve your Pansy Rotti Vegan Panzarotti hot with your favorite dipping sauce, such as marinara or vegan ranch.
Nutrition Facts
Calories |
6230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 563.4 g | 722% | |
| Saturated Fat | 109.1 g | 546% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4286 mg | 186% | |
| Total Carbohydrate | 253.8 g | 92% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 8.0 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1432 mg | 110% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 1163 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
