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.


Eve said...

This looks so good - like calzones, but more bready goodness! I think I might try this next time I make pizza. :)

andrea said...

it looks wonderful !
i have to try that soon..

jodye said...

Your stromboli looks beautiful and delicious!

VeganLinda said...

Yum! I want some now! I know my kids would love this!

The Voracious Vegan said...

That is seriously impressive, I bet it is just delicious!

DJ said...

This looks like a great twist on regular pizza - yum!

shelby said...

This sounds great! I've never had stromboli but it sounds really delicious. I love how you added greens, my favorite!

Macie said...

Wow, I want that SO bad!

Tami (Vegan Appetite) said...


Looks to me like you did it better than right.

Bianca said...

Dude, that looks so good! Especially with the greens. Someday your kids will thank you for feeding them such nutritious meals!

Tracy Warner said...

Yours looks so perfect! Do you think vegan mozzarella would melt inside there?

Mary said...

If I don't have a pizza stone? Can I just bake it in the oven?

Anonymous said...

Looks good, I am pre-requesting for next visit :)

Charlotte (Music and Veganism) said...

I have to say, I've never had braided stromboli before, but the shot of the inside looks like a dead ringer. Amazing looking... I think I will be very popular at home if I make this sometime soon...

be'ershevaboheme6 said...

that looks REALLY yummy. I remember when I was little and my parents would bring home a cheese/pepperoni stromboli maybe once a year and it would take our family of 6 three nights to eat, because it's so unhealthy we weren't allowed more than bite sized serving at a time.

This one shouldn't have that issue though...I can't wait to try it!

dreaminitvegan said...

Very impressed!

Spencer said...

I'm making this for the second time since this recipe was posted. I never had stromboli before. The first round (4 days ago) tasted great but looked less than appealing - I didn't leave enough edge for the braiding.

Sam said...

What a great looking! Stromboli looks beautiful and delicious. That looks really yummy. Can't wait to see ur posting. Will try it out soon. Thanks so much for sharing.