This vegan stromboli recipe is like a giant pizza roll, with melty plant-based cheese and veggies baked inside a golden brown crust. Customise it with your favourite fillings!
Stromboli is similar to a calzone, but bigger, sliceable, and the dough is rolled up instead of folded over. Traditionally, stromboli recipes are filled with meat, cheese, and sometimes vegetables, then served with sauce.
Making stromboli vegan is simple—just skip the meats, use a good plant-based cheese, and go heavy on the veggies. (Yum!) I used a combination of mushrooms, caramelised onions, and bell pepper here, but you can really use anything you like on a vegan pizza .
I plan on making this vegan stromboli recipe my main dish for the holidays this year. Like vegan Wellington , it looks impressive on the table and it’s so delicious, even the meat eaters at your party will want a slice!
Why You’ll Love This Stromboli Recipe
- The flavors of pizza, in a different form . If you love vegan pizza, you’ll enjoy this vegan stromboli recipe too. It’s got all the classic flavors of a pizza, but in a rolled-up form that’s perfect for sharing and dipping.
- Easy to make your own . I share some ideas for customizing this stromboli recipe later in the post, but there are so many ways to put your own spin on this recipe.
- A delicious option for any occasion . Whether you’re celebrating Christmas , Thanksgiving , or simply looking for a delicious dish to serve at a party, this vegan stromboli is guaranteed to be a hit.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pizza dough – I use my vegan pizza dough .
- Olive oil
- Vegetables – Onion, mushrooms, bell pepper (red, yellow, or green), and garlic.
- Seasonings – Dried oregano, dried basil, salt, and pepper.
- Vegan mozzarella cheese – I buy a package of shredded mozzarella at the grocery store rather than shredding my own. Usually the shredded vegan cheese is formulated for melting.
- Marinara or pizza sauce – You can use store-bought or homemade marinara sauce .
- Topping – Olive oil, oregano, garlic powder, and salt for seasoning the outside of the stromboli.
How to Make Stromboli
Caramelise the onions.
- Caramelise the onions . Cook the onions in a skillet over medium-low heat with the olive oil and salt until they’re caramelised.
- Cook the mushrooms and peppers . Add more oil to the skillet if needed and cook the mushrooms and peppers until softened. Stir in garlic for 1 minute, then add the seasonings.
Roll the dough.
- Assemble . Roll out the dough into a rectangle, then spread marinara over the top, leaving a border on all sides. Top with the vegetables, then cheese. Roll tightly and pinch to seal .
- Season . Place the stromboli on a parchment-lined baking sheet; brush with olive oil and sprinkle the oregano, garlic, and salt over the top. Cut vents in the dough.
- Bake . Bake the stromboli in a 375ºF oven for 25 to 30 minutes, or until the outside is golden brown. Slice and serve with marinara.
Tips for Success
- Don’t overwork the dough . If you do, the gluten will over-develop and make the exterior tough.
- Use a thin layer of toppings . Overfilling the stromboli will make it hard to roll and can cause it to burst open while baking, leaving you with a big mess to clean up. (Just in case, be sure to use a rimmed baking sheet too, which will catch any oozing cheese or sauce.)
- Be sure the edges are really sealed . Sometimes even after pinching them together, they start popping open a bit. Pinch them really well, making sure there are no gaps.
- Cool before slicing . Let the stromboli cool for a few minutes before slicing. This gives the filling some time to set so it doesn’t ooze out when you slice into it.
- Get a head start . You can prepare the caramelised onions and sautéed vegetables ahead of time and store them in the fridge until you’re ready to assemble, or assemble the whole stromboli and refrigerate it for up to a day before baking.
Variations
- Add vegan meat . Store-bought vegan pepperoni or sausage can be added to the filling if you’d like.
- Try different vegetables . Sautéed spinach, sliced artichoke hearts, roasted red peppers—you really have endless options with this stromboli recipe. Olives would be good too!
- Add vegan ricotta . You can skip the marinara on the inside and spread a layer of vegan ricotta on the dough instead for a cheesier flavour. Then serve the stromboli with marinara for spooning over the top or dipping.
What to Serve With Stromboli
This vegan stromboli recipe can be served as a main dish or cut into smaller slices for appetizers. Pair it with a fresh salad like this cucumber and tomato salad or try these balsamic roasted vegetables .
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place sliced stromboli on a parchment-lined baking sheet and bake at 375°F until heated through (the amount of time will depend on the thickness of the slices). You can also use the microwave, but the crust will be a bit soggy.
Can I Freeze This Recipe?
Yes, you can freeze this vegan stromboli to enjoy later! Wrap it tightly in plastic wrap followed by a layer of foil to prevent freezer burn and freeze for up to 3 months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight, then reheat according to the instructions above.
More Holiday Main Dish Ideas
- Vegan Meatloaf (Thanksgiving Main Dish)
- Vegan Fried Chicken
- The Best Vegan Lasagna
- Vegan Shepherd’s Pie
- Vegan Turkey
Ingredients
- 1 batch pizza dough
For the Filling:
- 1 large onion , thinly sliced
- 2 tablespoons olive oil , for caramelizing
- 2 cup mushrooms , 160 g, sliced
- 1 large bell pepper , red, yellow, or green, sliced into 1 inch pieces
- 2 cloves garlic , minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper , to taste
- 1 cup vegan mozzarella cheese , shredded
- ½ cup marinara sauce , or pizza sauce
For the Topping:
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Pinch of salt
Instructions
- In a large skillet, heat 2 tablespoons of olive oil over medium-low heat. Add the sliced onions and a pinch of salt.
- Cook the onions, stirring occasionally, for 8-10 minutes until they are deeply golden and caramelized. Remove from the pan and set aside.
- In the same skillet, add a little more oil if needed. Add the sliced mushrooms and bell pepper, cook for 7-10 minutes until softened and most of the moisture evaporated.
- Add minced garlic. Sauté for 1 minute until fragrant. Season with oregano, basil, salt, and pepper. Set aside.
- Preheat the oven to 375°F (190°C).
- Roll out the dough on a floured surface into a rectangle (about 14×12 inches).
- Spread a thin layer of marinara sauce over the dough, leaving a 1-inch border around the edges.
- Layer the caramelized onions, sautéed mushrooms, and bell peppers evenly over the dough. Sprinkle vegan cheese on top.
- Carefully roll the dough tightly from one long edge to the other, like a jelly roll. Pinch the seams and ends to seal. Position it seam side up.
- Place a piece of parchment paper on top of your stromboli roll. Carefully flip it so the stromboli is positioned on top of the parchment paper, seam side down. Transferring it to the baking sheet on parchment paper will be much easier.
- Place the stromboli on a baking sheet.
- Brush the top with olive oil and sprinkle with dried oregano, garlic powder, and a pinch of salt.
- Make a few small slits on top to allow steam to escape.
- Bake for 25-30 minutes or until the crust is golden brown.
- Let the stromboli cool for a few minutes before slicing. Serve with marinara sauce for dipping, if desired.
Notes
Stromboli Recipe
Ingredients
- 1 batch pizza dough
For the Filling:
- 1 large onion thinly sliced
- 2 tablespoons olive oil for caramelizing
- 2 cup mushrooms 160 g, sliced
- 1 large bell pepper red, yellow, or green, sliced into 1 inch pieces
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup vegan mozzarella cheese shredded
- ½ cup marinara sauce or pizza sauce
For the Topping:
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Pinch of salt
Instructions
- In a large skillet, heat 2 tablespoons of olive oil over medium-low heat. Add the sliced onions and a pinch of salt.
- Cook the onions, stirring occasionally, for 8-10 minutes until they are deeply golden and caramelized. Remove from the pan and set aside.
- In the same skillet, add a little more oil if needed. Add the sliced mushrooms and bell pepper, cook for 7-10 minutes until softened and most of the moisture evaporated.
- Add minced garlic. Sauté for 1 minute until fragrant. Season with oregano, basil, salt, and pepper. Set aside.
- Preheat the oven to 375°F (190°C).
- Roll out the dough on a floured surface into a rectangle (about 14x12 inches).
- Spread a thin layer of marinara sauce over the dough, leaving a 1-inch border around the edges.
- Layer the caramelized onions, sautéed mushrooms, and bell peppers evenly over the dough. Sprinkle vegan cheese on top.
- Carefully roll the dough tightly from one long edge to the other, like a jelly roll. Pinch the seams and ends to seal. Position it seam side up.
- Place a piece of parchment paper on top of your stromboli roll. Carefully flip it so the stromboli is positioned on top of the parchment paper, seam side down. Transferring it to the baking sheet on parchment paper will be much easier.
- Place the stromboli on a baking sheet.
- Brush the top with olive oil and sprinkle with dried oregano, garlic powder, and a pinch of salt.
- Make a few small slits on top to allow steam to escape.
- Bake for 25-30 minutes or until the crust is golden brown.
- Let the stromboli cool for a few minutes before slicing. Serve with marinara sauce for dipping, if desired.
Notes
Nutrition
Stromboli Recipe https://jessicainthekitchen.com/stromboli-recipe/ September 16, 2024
Cashew milk is my absolute favourite vegan milk—and it’s also the easiest to make! It’s incredibly creamy, delicious, and you don’t need any special equipment to make it.
The first time I made cashew milk at home I realised that I had been missing out—homemade cashew nut milk tastes extraordinary! It’s fresher, you can flavour it exactly how you want, and it’s more economical than store-bought options. Similar to making your own tomato sauce , nut butters , and homemade bread , making your own cashew milk at home is satisfying and totally worth it.
Why You’ll Love This Cashew Milk Recipe
- Quick and easy . Making cashew milk is very simple. Soak the cashews, blend them with water and that’s it—you’ve made cashew milk!
- No straining needed . One of my favourite things about homemade cashew nut milk is that you don’t have to strain the nuts since they blend smoothly into the liquid, unlike almond milk, for example. This means that you don’t need to buy a nut milk bag.
- Highly customisable . Sweeten this cashew milk however you like, add flavourings , or adjust the thickness. You can tweak this recipe and make it your own!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Raw cashews – Soak overnight ; this helps you achieve the smoothest, creamiest cashew milk.
- Cold water – I recommend using filtered water for the best flavour.
- Sea salt – Just a bit to enhance the overall flavor.
- Sweetener – Maple syrup, agave nectar, or soaked pitted dates.
- Vanilla extract – You can leave this out, but if I’m making cashew milk for drinking, smoothies, or oatmeal, I love adding some vanilla.
How to Make Cashew Milk
- Combine . Add all of the ingredients to a high speed blender .
- Puree . Blend on high until the liquid is completely smooth, with no bits of cashew at all.
- Use or store . Transfer the cashew milk to jars or bottles and use right away or refrigerate.
Tips for Success
- Leave out the sweetener if needed . You can adjust the amount of sweetener, or leave it out altogether if you’ll be using this milk for a savory recipe.
- Forgot to soak the cashews? No problem! You can soak them in boiling water for an hour instead if needed.
- Change the consistency . As written, this recipe is fairly thick, but you can add less water to make it even thicker, or add more water for a thinner consistency.
- Make sure it’s fully blended . It can be hard to tell sometimes while the cashew milk is still in the blender, so I usually take out a spoonful or two and then pour them back into the blender to see if there’s any grit in the liquid. If there is, just keep blending.
Cashew Nut Milk Add-Ins
In addition to vanilla extract, try adding any of these, or come up with your own variation!
- Cocoa powder
- Vanilla bean paste (for flecks of vanilla!)
- Cinnamon
- Apple pie spice
- Pumpkin spice
- Cardamom
How to Use Cashew Milk
Truly, you could use this cashew nut milk in any of my recipes that call for a vegan milk. Because it’s so creamy and subtle in flavour, I especially love it in:
- Coffee or tea (like Iced Matcha Latte )
- Cereal or oatmeal (like Apple Pie Overnight Oats )
- Vegan Baked Mac and Cheese
- Vegan Eggnog
- Vegan Cornbread
- Naan
How to Store
This homemade cashew milk recipe will last up to 5 days in the refrigerator, but I find it’s best within the first 3 to 4 days. Shake or stir it before using.
Can I Freeze This Recipe?
You can freeze this cashew milk for up to 3 months. I recommend freezing it into ice cubes to store it easily and conveniently. You can then thaw it afterwards, or add it straight to smoothies.
More Homemade Vegan Staples
- Homemade Oat Milk Creamer
- How To Make Date Syrup
- How to Make Vegan Parmesan Cheese
- Homemade Vegan Yogurt (Cultured and Creamy)
- Vegan Ice Cream
Ingredients
- 1 cup raw cashews , soaked overnight, drained and rinsed
- 3.5-4 cups filtered cold water
- ¼ teaspoon sea salt
- 2 tablespoons maple syrup , or agave nectar or 3 soaked pitted dates
- ½ tablespoon vanilla extract
Instructions
- In a high speed blender, add the soaked cashews, filtered cold water, sweetener, sea salt and vanilla extract. Blend on high for about 2 minutes or until the cashews are completely blended out and the nut milk is smooth and creamy.
- Pour into air tight jars or a milk jar and store in your fridge. Use for any recipe you prefer and enjoy!
Notes
- For neutral flavored milk, you can leave out the sweetener.
- To speed soak the cashews, soak them in just boiled water for 1 hour.
- For thinner milk, add more water to taste.
- Calories are for 1/2 cup.
