Vegan Roasted Vegetable Stromboli
Enjoy a hearty vegan version of the classic Sicilian vegetable stromboli with this easy recipe that’s packed with your five-a-day.
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Getting your family to eat their five-a-day isn’t always easy, but when vegetables are used in different ways it suddenly becomes a lot more fun. Here we turn to Italy for inspiration.
What is a stromboli?
Stomboli is a baked bread-based Italian dish, with all the components of a pizza but in a different form.
It starts life as a rectangle of dough, which is then topped with a variety of fillings (traditionally cheese and meats, but here vegetables), and then rolled up and baked.
It’s a little like a calzone, but the dough is rolled rather than just being folded over.
What does hand-hot water mean?
In hand hot water, you should be able to hold your little finger in the water comfortably for a few seconds, eg.40°C
This recipe uses vegan pesto for added flavour, but if you prefer a fresh tomato flavour you could use passata or tomato puree instead.
We’ve also not included any cheese in this recipe, but again feel free to add it to the filling ingredients, just make sure you pick a vegan cheese that melts well and grate it rather than using slices otherwise it might make rolling the dough more difficult.
Total Time: 1 hour and 30 minutes
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour and 30 minutes
- For the dough
- 56.25 56.25 g strong white bread
- 0.125 0.125 tsp fast action yeast
- 0.5 0.5 tbsp olive oil
- 0.25 0.25 tsp sea salt flakes
- 37.5 37.5 ml hand-hot water
- For the filling
- 0.125 0.125 small aubergine, thinly sliced
- 0.125 0.125 courgette, thinly sliced
- 0.25 0.25 large red peppers
- 0.25 0.25 large yellow peppers
- 18.75 18.75 g baby spinach
- 0.75 0.75 tbsp dairy-free pesto, red or green
- 9.375 9.375 g black olives
- 3.125 3.125 g fresh basil leaves
- sea salt and black pepper, to taste
- a little olive oil, for brushing
- Preheat the grill to medium, place the pepper halves under the heat and leave to roast and blacken for around 10 minutes, checking them often. When the skins are black, set the peppers aside to cool enough to peel away the skins. Remove the skins, discard and then slice the peppers into thick strips.
- Mix all the ingredients for the dough in a large bowl and bring it together with your hands to form a ball. Transfer to a clean, floured surface and knead for 5-10 minutes, or until smooth and elastic. Coat the dough lightly with oil and place it back in the bowl to rise, loosely covered with a damp tea towel. This will take around an hour, or until doubled in size.
- Preheat the oven to 180°C/350°F/Gas Mark 4. Arrange the sliced aubergine and courgette on a baking sheet and brush with oil. Season and transfer to the oven for 15 minutes or until soft. Leave the oven on.
- When the dough has risen, transfer it to a floured surface and knock out the air. Roll out to a very large rectangle and spread with the pesto, leaving a 5cm border around the edges. Layer over the cooked vegetables, olives, basil, spinach and seasoning as you go.
- Fold the 2 shorter ends of the dough inwards a couple of inches and then roll up, starting with a longer edge, to completely encase the filling. Transfer to a baking sheet, drizzle with a little olive oil and sprinkle with sea salt. Bake in the oven for 40 minutes, or until golden and puffy.
- Serve hot, warm or cold, cut into slices.
For each 100g serving:
Fat 5.3g, Saturates 0.8g, Carbohydrates 22g, Sugars 1.8g, Protein 4.6g, Salt 2.7g.
Buon Appetito! Enjoy these hearty vegan Italian dishes!