Vegan Calzone

This is a hearty delicious idea for dinner! The dough and sauce recipe are copied straight from my previous Vegan Pizza post. I was excited to use field roast mexican chipotle “sausage” as the “pepperoni”, as I have heard many good things about this product. It did not disappoint, and was a very good addition to the calzone. I chose to use FollowYourHeart “mozzarella”, and of course it would not be complete without mushrooms! Definitely make this a weekend meal, it is a yummy 100% vegan way to treat yourself!


1 1/2 cups of flour

1 packet of active yeast

2/3 cups of water

1/4 teaspoon of salt

1 tablespoons of oil

Sprinkle of coconut sugar

1 medium sized can of whole skinned tomatoes (save the liquid)

Chopped fresh Basil (optional)

1-2 Crushed garlic cloves

1 teaspoons of oregano

1/2 teaspoon (or more) of red pepper flakes

3-4 tablespoons of olive oil

1 cup of cleaned and sliced crimini or button mushrooms

1/2 – 1 cup of shredded vegan mozzarella (I used FollowYourHeart)

1/4 cup of sliced vegan field roast mexican chipotle “sausage” sliced as your “pepperoni”

Sprinkle of nutritional yeast


In a medium sized bowl pour your flour, salt and coconut sugar. Make your water warm, and mix in a packet of yeast. Add your frothy yeast, and oil to your flour bowl and mold your dough into a ball with your hands. Place your dough in a well oiled bowl and cover it, leave it in a dark, warm place to rise for an hour.

While your dough is rising, pour your olive oil in a medium sized pot and add in your crushed garlic. When your crushed garlic becomes fragrant pour in your tomatoes and tomato sauce and break up the tomatoes slightly with a large spoon. Add your red pepper flakes, chopped basil and oregano and bring to a boil. Reduce the boil to a simmer by putting the heat on low for 5-7 minutes, and then transfer it all, along with however much you would like to add of your reserved tomato liquid to a blender. Blend your sauce smooth.

When the dough is risen, you can separate your dough into two balls and make either two medium sized calzones or one large calzone using extra flour as necessary. Preheat your oven to 425 degrees Fahrenheit. After you have rolled out your dough, allow it to settle for a few minutes.

Pour your sauce, vegan cheese, vegan pepperoni and mushrooms before folding your dough over, and using a fork or your fingers to seal it. On a baking sheet covered with lightly greased aluminum foil place your calzone.  Sprinkle your calzone with oregano, and nutritional yeast and place in the oven.

Bake your calzone for 18-25 minutes, watch the corners to see how they brown. You can test the crust with a tooth pick to see if it is still dough-y or hardened. Warm up your left over marinara sauce for dipping, and enjoy!