Wednesday, April 29, 2009


If you heard a collective yowl ringing through the sky around supper time, that was my kids accusing me of violating the sanctity of pizza by adding greens. Back in the summertime when I was researching in Philly, someone suggested that I make a vegan stromboli in honour of the city. I am finally getting around to it. Looking around on the internets I found that there seemed to be no one way to make stromboli, and that the ingredients varied from recipe to recipe. Some were rolled, some were more like a big calzone. No matter what way you make it, the great thing about stromboli is that you can pack a ton of ingredients inside and you don't have to worry about the cheeseless top drying out. Here is what I did, but really the ingredients are up to you.

- 1 recipe pizza dough (they are all pretty much the same)
- 2 tbsp oil
- 1 large sweet onion, halved and sliced
- 1/2 red pepper, diced
- 1/2 green pepper, diced
- 1 clove garlic, minced
- 4 cups sliced mushrooms
- 4 kale leaves, stem removed, chopped
- 1 tsp oregano
- 1 tsp basil
- 1 tsp parsley
- salt and pepper to taste
- sliced pepperoni
- 2 cups chopped chicken-style seitan
- spaghetti sauce
- soy milk for brushing

1. Make your dough as per whatever recipe you are using.
2. Heat oil in a frying pan over medium heat. Saute onion for 5-7 mins, until softened and beginning to brown. Add peppers and garlic and fry for 2 mins.
3. Add mushrooms and cook until they have released their water (about 5 mins). Add kale and seasonings and cook for a few mins until kale softens (it will finish cooking in the oven). Remove pan from stove and place in the fridge to cool down).
4. Heat a pizza stone in the oven set to 400 degrees.
5. I have make this two ways: rolled and braided. If you are going to roll the stromboli, make two smaller ones (I followed the method in this recipe). If you are braiding it (like pictured above), you can make one big one (I followed this video). The basic idea is to put down some sauce, top with pepperoni and setian, then top with veggies. The trick is keeping the sauce away from the edges so you can seal up the dough nicely.
6. When your stromboli is rolled or braided, brush with soymilk and place on a piece of parchment paper on a pizza peel. Transfer to the pizza stone (parchment paper and all). Bake until golden brown. Smaller rolls will bake in about 25-30 mins, larger ones in about 35-40.