Vegan Classic Italian Stromboli
Discover the ultimate comfort food makeover with this Vegan Classic Italian Stromboli, a plant-based twist on the traditional favorite. Featuring a pillowy homemade dough that’s generously filled with gooey vegan mozzarella, zesty tomato paste, smoky vegan pepperoni, and a medley of sautéed bell peppers and spinach, this Stromboli is a flavor-packed delight. Infused with Italian seasoning and aromatic spices, each bite boasts a perfect harmony of cheesy, savory, and herbaceous notes. Whether you're serving it as a crowd-pleasing appetizer, a game-day snack, or an indulgent dinner, this golden-baked, hand-rolled Stromboli is sure to impress vegans and non-vegans alike. Made from scratch and ready in under two hours, it’s the perfect recipe for those craving hearty Italian flavors with a compassionate twist.
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Recipe Information
Ingredients
- 300 grams all-purpose flour
- 7 grams instant yeast
- 180 milliliters warm water
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 red bell pepper
- 100 grams baby spinach leaves
- 150 grams vegan mozzarella cheese
- 75 grams vegan pepperoni slices
- 1 teaspoon Italian seasoning
- 3 tablespoons tomato paste
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
Instructions
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix well.
Add warm water and olive oil to the dry ingredients. Stir until a dough forms.
Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
While the dough is rising, prepare the filling. Dice the red bell pepper into small pieces.
In a large skillet over medium heat, sauté the diced red bell pepper until slightly softened, about 5 minutes.
Add baby spinach leaves to the skillet and cook until wilted, about 2 minutes. Remove from heat.
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Once the dough has risen, punch it down and transfer it to a clean, floured surface. Roll it out into a large rectangle, approximately 30x25 cm (12x10 inches).
Spread tomato paste evenly over the dough, leaving a 1-inch border around the edges.
Sprinkle the Italian seasoning, garlic powder, and onion powder evenly over the tomato paste.
Layer the vegan mozzarella cheese, vegan pepperoni slices, sautéed bell pepper, and wilted spinach evenly over the tomato-covered surface.
Carefully roll the dough lengthwise, tucking in the sides as you go, to form a log. Pinch the edges to seal.
Place the Stromboli seam-side down on the prepared baking sheet.
Using a sharp knife, cut a few slits on the top of the Stromboli to allow steam to escape.
Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown.
Remove from the oven and allow it to cool for a few minutes before slicing.
Serve warm and enjoy your Vegan Classic Italian Stromboli.
Nutrition Facts
Calories |
2183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.3 g | 97% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3859 mg | 168% | |
| Total Carbohydrate | 289.2 g | 105% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 26.0 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 789 mg | 61% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1804 mg | 38% | |
*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.
