Vegan Mushroom Cheesy Calzone

Ingredients

• For the Dough:
• 200 ml warm water
• 7 g dry yeast
• 1 teaspoon raw brown sugar
• 1 1/2 cup plain flour
• 1 cup whole meal plain flour
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons dairy-free soy yogurt
• pinch of salt
• For the Filling:
• 1 tablespoon olive oil
• 4 cups sliced mushrooms
• 1 cup freshly chopped parsley
• 1 cup finely chopped broccoli florets
• 1 teaspoon Italian seasonings
• salt and pepper, to taste
• 1/2 cup BBQ sauce (optional)
• 1/2 cup shredded dairy-free cheese
• melted dairy-free butter, for brushing

Method

1. In a small bowl combine warm water, sugar and dry yeast. Let the mixture sit for 5-10 minutes until it becomes foamy. Place both flours in a large mixing bowl. Make a well in the centre, then add in the yeast mixture, oil and yogurt, slowly combine, gradually bringing more of the flour into the centre until a dough forms. Kneed for 10 minutes into a ball. Place dough in a lightly oiled bowl and cover with plastic wrap. Set aside to rise for 1 to 2 hours until it doubles in size.
2. In a frying pan heat oil over medium heat and add mushrooms, parsley and broccoli. Season to taste and cook for 10 minutes or until the mushrooms are ready. Set aside.
3. Once the dough has doubled in size, preheat oven to 180°C and line a baking tray with parchment paper. Divide the dough into 4 or 6 equal balls. On a lightly floured surface, roll out each ball of dough into a 20 cm circle. Place tablespoons of the mushroom filling onto the bottom of each dough circle, adding a tablespoon of BBQ sauce and cheese.
4. Fold the other half of the dough over the filling lining up the edges and pinch to seal. Arrange the calzone on the prepared baking tray, brush tops with melted dairy-free butter and pop them in the oven. Bake until puffed and brown for about 20 minutes. Serve warm and enjoy.

Nutrition Facts