Vegan Pizza Pockets with Marinara Sauce

Vegan Pizza Pockets with Marinara Sauce

  • Prepare: 1H
  • Cook: 20M
  • Total: 1H 20M
Vegan Pizza Pockets with Marinara Sauce

Vegan Pizza Pockets with Marinara Sauce

Diets

  • Vegetarian

Ingredients

  • Produce

    • 1/2 tsp Basil
    • 1 Bay leaf, small
    • 1 Bell pepper, organic
    • 1 Garlic clove
    • 1/4 tsp Garlic powder
    • 1 package Mushrooms, organic
    • 1/2 cup Onion
    • 1 Onion, medium organic
    • 1/2 tsp Onion powder
    • 1 tsp Oregano
  • Canned Goods

    • 1 6oz can Tomato paste
  • Condiments

    • 1 Marinara sauce
    • 1 can Olives
    • 1 8oz can Tomato sauce
  • Baking & Spices

    • 1 1/2 tsp Active dry yeast
    • 2 1/2 cups All-purpose flour, organic
    • 1/4 tsp Coconut sugar
    • 1/2 tsp Coconut sugar or brown sugar
    • 1/4 tsp Salt
    • 1/4 tsp Sea salt
  • Oils & Vinegars

    • 1 tsp Refined coconut oil
    • 1 tbsp Refined coconut oil, organic
  • Dairy

    • 1 tsp Cashew parmesan, vegan
    • 1 Cashew parmesan or your favorite vegan cheese shreds
  • Liquids

    • 1 cup Water
  • Time
  • Prepare: 1H
  • Cook: 20M
  • Total: 1H 20M

Found on

Description

Vegan Recipes | real food made from plants

Ingredients

  • 2 ½ cups organic all-purpose flour
  • 1 cup warm water
  • ½ teaspoon coconut sugar or brown sugar
  • 1 ½ teaspoon active dry yeast
  • ¼ teaspoon sea salt
  • 1 teaspoon refined coconut oil - melted
  • ½ cup onion, chopped
  • 1 garlic clove, minced
  • 1 tablespoon organic refined coconut oil
  • 1 6oz can tomato paste
  • 1 8oz can tomato sauce
  • 1 teaspoon oregano (full -do not level-)
  • ½ teaspoon basil (full -do not level-)
  • ½ teaspoon onion powder (full -do not level-)
  • ¼ teaspoon garlic powder (full -do not level-)
  • ¼ teaspoon coconut sugar
  • ¼ teaspoon salt
  • 1 small bay leaf
  • 1 teaspoon vegan cashew parmesan (optional)
  • 1 package organic mushrooms
  • 1 medium organic onion
  • 1 organic bell pepper
  • 1 can olives, sliced
  • Marinara sauce, recipe above
  • Cashew parmesan or your favorite vegan cheese shreds

Directions

  • Add the warm water and sugar to a large bowl and mix. Sprinkle the yeast over the water and let sit for about 10 min, or until the yeast is foamy and active.
  • When the yeast is active, add in the salt and oil and mix.
  • Now add a cup of flour to your bowl and mix well. Add the remaining flour, half a cup at a time, mixing until a dough forms.
  • Take the dough out of your bowl and kneed on a floured surface for 5-7 min. (or you can skip this step and add everything to your stand mixer)
  • Place the dough in a clean and oiled bowl. Turn the dough over and coat the other side in oil.
  • Cover with a clean kitchen towel and place in a warm spot to rise for an hour. (I place my bowl in the oven with only the light on)
  • While the dough rises, prep the sauce, veggies and parmesan.
  • Chop the onion and garlic.
  • Add the oil, onion and garlic to a sauce pan and sauté over medium-low heat, until translucent.
  • Add in the remaining ingredients and mix well.
  • Turn the heat to low, cover and let simmer for about 15-20 min.
  • If needed, add water to achieve desired consistency. I prefer the sauce thicker for the pockets to prevent leakage, but for dipping I add a bit of water.
  • Cook the mushrooms until they have released their moisture and are tender. Be sure to drain the liquid before adding to your pockets.
  • In a separate pan, cook the onion and bell pepper until they are soft yet still have a slight crunch.
  • Preheat your oven to 420º and line a baking sheet with parchment paper.
  • Once your dough has doubled in size, place it on a clean surface and cut it into 8 equal pieces. (I use a knife and cut the dough like a pizza into 8 triangles)
  • Form each dough piece into a ball, then roll them out.
  • Add your filling to half of the flattened dough, leaving an edge to be folded closed.. Start with the sauce, then a sprinkle of parmesan, add your veggies and a few more sprinkles of parmesan. If using a vegan cheese shred, add to taste in place of the parmesan.
  • Fold the empty side of the dough over your toppings and roll/fold the edges closed. (You may need to fold it about 2-3 times to make sure they are sealed)
  • Place each pizza pocket on your baking sheet and brush the tops with oil and sprinkle with parmesan.
  • Bake at 420º for 20-25 min.
  • Cut in half and let cool before devouring.
  • Serves: 8 pockets
  • Prepare: PT1H
  • Cook Time: PT20M
  • TotalTime:
whereyougetyourprotein.com

whereyougetyourprotein.com

678 0
Title:

Homemade Vegan Pizza Pockets with Marinara Sauce | Where You Get Your Protein

Descrition:

Addicting vegan pizza pockets / calzones! They have been a hit for the family and are great for freezing... The homemade marinara recipe doubles as a dip.

Vegan Pizza Pockets with Marinara Sauce

  • Produce

    • 1/2 tsp Basil
    • 1 Bay leaf, small
    • 1 Bell pepper, organic
    • 1 Garlic clove
    • 1/4 tsp Garlic powder
    • 1 package Mushrooms, organic
    • 1/2 cup Onion
    • 1 Onion, medium organic
    • 1/2 tsp Onion powder
    • 1 tsp Oregano
  • Canned Goods

    • 1 6oz can Tomato paste
  • Condiments

    • 1 Marinara sauce
    • 1 can Olives
    • 1 8oz can Tomato sauce
  • Baking & Spices

    • 1 1/2 tsp Active dry yeast
    • 2 1/2 cups All-purpose flour, organic
    • 1/4 tsp Coconut sugar
    • 1/2 tsp Coconut sugar or brown sugar
    • 1/4 tsp Salt
    • 1/4 tsp Sea salt
  • Oils & Vinegars

    • 1 tsp Refined coconut oil
    • 1 tbsp Refined coconut oil, organic
  • Dairy

    • 1 tsp Cashew parmesan, vegan
    • 1 Cashew parmesan or your favorite vegan cheese shreds
  • Liquids

    • 1 cup Water

The first person this recipe

whereyougetyourprotein.com

whereyougetyourprotein.com

678 0

Found on whereyougetyourprotein.com

Where You Get Your Protein

Homemade Vegan Pizza Pockets with Marinara Sauce | Where You Get Your Protein

Addicting vegan pizza pockets / calzones! They have been a hit for the family and are great for freezing... The homemade marinara recipe doubles as a dip.