Lactose Free Vegan Stromboli

Total time1 hr 55 min

Prep time30 min

Cook time25 min

4.6

(9)

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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
2 ½ cups all-purpose flour, plus more for dusting
1 tsp salt
2 tbsp olive oil

For the filling

1 tbsp olive oil
1 medium red bell pepper, thinly sliced
8 oz cremini mushrooms, thinly sliced
3 cups baby spinach
3 cloves garlic, minced
1 tsp dried oregano
½ tsp red pepper flakes
¼ tsp salt
¼ cup sun-dried tomatoes, drained and roughly chopped
1 ½ cups vegan cheese, shredded

For brushing

2 tbsp olive oil
½ tsp garlic powder
½ tsp dried italian seasoning

For serving

marinara sauce, for serving (optional)

Instructions

1
Combine the warm water, yeast, and sugar in a large mixing bowl and let stand for 5 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 back in the bowl, cover with a clean kitchen towel, and let rise in a warm spot for 45–60 minutes, until doubled in size.

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