Vegan Stromboli
Stromboli has always been one of those crowd-pleasing, pull-apart showstoppers that feels almost too indulgent to be plant-based — and that's exactly what makes this version so satisfying to pull out of the oven. The filling is built from sautéed cremini mushrooms, red bell pepper, wilted baby spinach, and tangy sun-dried tomatoes, all seasoned with garlic, oregano, and a kick of red pepper flakes. Shredded vegan cheese melts into every layer as it bakes, so each slice is gooey, savory, and genuinely hard to put down. The homemade dough comes together with just flour, yeast, olive oil, and a little patience — no eggs, no dairy, nothing to second-guess. A garlic-and-herb olive oil brushed over the top before baking gives the crust that deep golden color and aromatic finish that makes it look like it came from an actual Italian bakery. Serve it with marinara on the side for dipping and watch it disappear fast. This one serves four, but don't be surprised if everyone reaches for a second slice.
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Learn more →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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