Vegan Panzerotti
Get ready to indulge in the ultimate Italian street food with these irresistible vegan panzerotti! Perfectly golden and crispy on the outside, these fried pocket delights are filled with a flavorful medley of vegan mozzarella, tangy tomato sauce, and fresh veggies like zucchini, red bell peppers, and black olives—all seasoned with aromatic oregano and black pepper for a savory twist. With a simple homemade dough that’s light and airy, this recipe transforms humble ingredients into a comforting treat that’s completely plant-based. Whether you’re making them for a casual dinner or serving them as an appetizer, these vegan panzerotti will have everyone reaching for seconds. Plus, they pair wonderfully with marinara sauce for dipping! Budget-friendly, easy to prepare, and downright delicious, this recipe is a must-try for vegan comfort food enthusiasts.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 packet (7g) Instant yeast
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1 cup Warm water
- 2 tablespoons Olive oil
- 1 cup Tomato sauce
- 1 cup, shredded Vegan mozzarella cheese
- 0.5 cup, diced Red bell pepper
- 0.5 cup, diced Zucchini
- 0.25 cup, sliced Black olives
- 1 teaspoon Dried oregano
- 0.5 teaspoon Black pepper
- for frying Vegetable oil
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Mix well.
Add warm water and olive oil to the dry ingredients and mix until a dough begins to form.
Knead the dough on a lightly floured surface for about 8-10 minutes, until 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 1 hour or until doubled in size.
While the dough is rising, prepare the filling by combining the tomato sauce, vegan mozzarella cheese, diced red bell pepper, diced zucchini, sliced black olives, dried oregano, and black pepper in a medium bowl. Mix until well combined.
Once the dough has risen, punch it down to remove excess air and divide it into 8 equal portions.
Roll out each portion into a 6-inch circle on a floured surface.
Place about 3 tablespoons of the filling mixture onto one half of each dough circle, leaving a border around the edges.
Fold the dough over the filling to create a half-moon shape, and press the edges to seal. Use a fork to crimp the edges for a secure seal.
Heat the vegetable oil in a large frying pan or pot over medium heat. Ensure the oil is heated to 350°F (175°C) for optimal frying.
Carefully lower each panzerotti into the hot oil, cooking for 3-4 minutes on each side or until they are golden brown and crispy.
Remove the panzerotti from the oil and drain on a paper towel-lined plate.
Let them cool slightly before serving. Enjoy your Vegan Panzerotti with a side of marinara sauce or your favorite dipping sauce!
Nutrition Facts
Calories |
2121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.3 g | 107% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 18.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4022 mg | 175% | |
| Total Carbohydrate | 282.5 g | 103% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 29.3 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 569 mg | 44% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1485 mg | 32% | |
*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.
