Mouthwatering Vegan Calzones

Total Time45 mins
Servings: 3


  • 2 cups Whole Wheat Flour (And extra for
  • 1 cup Water Warm
  • ¾ tsp Cane Sugar
  • tsps Instant Yeast
  • 1 tsp Sea Salt
  • 1 cup Tomato Sauce
  • 1 cup Mushrooms (Chopped)
  • 1 Bell Pepper (Chopped)
  • ½ Red Onion (Chopped)
  • ½ cup Cashews
  • ¼ cup Water
  • 1 tsp Lemon Juice
  • 1 tsp Garlic Powder
  • ½ tsp Sea Salt


  • Preheat your oven to 400F
  • In a medium bowl stir together 2 cups of the flour, the yeast, cane sugar, and salt. Stir in 1 cup warm water until combined. Move the dough onto a floured surface. Knead it until the dough is smooth, adding more flour as needed. Place back in the bowl, covered, and let it rest in a warm area for at least 10 minutes.
  • Once the dough has rested, split it into three equal parts. Then roll it out into 3 circular 'pizzas' on a floured surface, using a floured covered rolling pin or empty wine bottle.
  • Make your cashew cheese by combining your 1/2 cup cashews, 1/4 cup of water, 1 tsp of lemon juice, 1 tsp of garlic powder, and 1/2 tsp of sea salt in a high-speed blender or food processor. Blend until smooth.
  • Prepare your veggies by chopping your red onion, bell pepper and mushroom into small pieces.
  • On half of the circular rolled out dough pieces, add a few spoonfuls of tomato sauce, followed by your chopped vegetables and approximately 2 tsps of cashew cream. Carefully fold the other side of the dough over the filling and seal with a fork.
  • Add calzones to a parchment paper-lined baking sheet, and bake for 20 minutes until firm. Enjoy reheated in the microwave dipped in more marinara sauce or cold!