Pregnancy Friendly Vegan Stromboli
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Learn more āIngredients
4 servings
For the dough
- 1 cup warm water (105ā110Ā°f / 40ā43Ā°c)
- 2 Ā¼ tsp active dry yeast (1 standard packet)
- 1 tsp sugar
- 2 Ā½ 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
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- Ā½ tsp red pepper flakes
- Ā¼ tsp salt
- Ā¼ cup sun-dried tomatoes, drained and roughly chopped
- 1 Ā½ cups vegan cheese, shredded
For brushing
- 2 tbsp olive oil
- Ā½ tsp garlic powder
- Ā½ tsp dried italian seasoning
Ingredient noteSpice blends are fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution applies to concentrated herbal oils and supplements, not everyday 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 6ā8 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 45ā60 minutes, until doubled in size.
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