Calzone Vegano Recipe

Activate yeast

Combine warm water (about 105–115°F / 40–46°C) with sugar in a small bowl. Sprinkle the active dry yeast over the water, stir gently, and let sit for 5–10 minutes until foamy.

Make dough

In a large bowl, whisk together flour and salt. Make a well in the center, add the foamy yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If dough is sticky, add up to 2 tablespoons more flour.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 1 to 1¼ hours, or until doubled in size.

Divide and rest

Punch dough down and divide into 4 equal pieces for medium calzones (about 8–10 inch finished). Shape each into a ball, cover, and let rest 20 minutes before rolling.

Prepare tofu

Crumble pressed extra-firm tofu with your hands or a fork to a ricotta-like texture. Season with ¼ tsp salt, ¼ tsp black pepper, and ½ tsp dried oregano. Set aside.

Sauté vegetables

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chopped onion and cook 2–3 minutes until translucent. Add minced garlic, mushrooms, zucchini, and red bell pepper. Sauté 5–7 minutes until vegetables are softened and any liquid has mostly evaporated.

Season and add spinach

Stir in chopped spinach, remaining dried oregano and basil, ¾ tsp salt, and ¼ tsp black pepper. Cook 1–2 minutes until spinach wilts. Remove from heat and let mixture cool 5–10 minutes.

Combine filling

In a bowl, combine the cooled vegetable mixture with crumbled seasoned tofu and vegan shredded mozzarella. Adjust seasoning to taste. The filling should be moist but not watery; if it is too wet, press in a fine sieve or cook a bit longer to evaporate excess liquid.

Make quick sauce

In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, basil, dried oregano, salt, and optional sugar and red pepper flakes. Simmer gently for 10–12 minutes to meld flavors. Taste and adjust salt or sweetness. Remove from heat and keep warm.

Preheat oven

Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating. Otherwise, use a baking sheet turned upside down and preheat it.

Roll dough

On a lightly floured surface, roll each rested dough ball into a 9–10 inch circle about 1/8–1/4 inch thick. Keep edges slightly thicker for a good seal.

Fill calzones

Spoon about 3/4 cup of the filling onto one half of each dough circle, leaving a 1-inch border. Spoon 2–3 tablespoons of the warm Napoletana sauce on top of the filling (do not overfill; sauce should be used modestly).

Seal

Brush the edge of the dough with a little water. Fold the other half of the dough over the filling to create a half-moon. Press edges together and crimp firmly with your fingers or a fork to seal completely, ensuring no gaps.

Finish and score

Place calzones on a piece of parchment on a pizza peel or directly on the preheated baking sheet/stone. Brush each calzone lightly with olive oil and make two small slits on top to allow steam to escape. Optionally sprinkle vegan parmesan over the top.

Bake

Bake in the preheated oven for 12–16 minutes, rotating halfway, until crust is golden brown and firm. If using a very hot stone, check at 10 minutes to avoid burning.

Rest

Remove calzones to a wire rack and let rest 5 minutes so filling sets and is easier to slice.

Serve

Serve each calzone with remaining Napoletana sauce on the side for dipping and garnish with fresh basil if desired.