Rye Free Vegan Calzone

Total time1 hr 50 min

Prep time30 min

Cook time20 min

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Ingredients

4 servings

For the dough

1 cup warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
1 tsp sugar
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2 ½ cups all-purpose flour, plus more for dusting
1 tsp fine salt
2 tbsp olive oil

For the vegan ricotta

1 ½ cups raw cashews, soaked in cold water for 1 hour and drained
3 tbsp nutritional yeast
2 tbsp lemon juice
½ tsp fine salt
¼ cup water

For the filling

2 tbsp olive oil
8 oz cremini mushrooms, thinly sliced
3 cups baby spinach
3 garlic cloves, minced
½ tsp dried oregano
¼ tsp red pepper flakes
salt and pepper, to taste
1 cup vegan cheese, shredded

For assembly

1 tbsp olive oil, for brushing

For serving

1 cup marinara sauce, warmed, for dipping

Instructions

1
Combine the warm water, yeast, and sugar in a large mixing bowl and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
2
Add the flour, salt, and 2 tbsp olive oil to the yeast mixture and stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6–8 minutes, until the dough is smooth, elastic, and springs back when poked. Shape into a ball, place in a lightly oiled bowl, cover with a clean kitchen towel, and let rise at room temperature for 1 hour, until roughly doubled in size.

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