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Vegan Mini Calzones with Red Cabbage, Kidney Beans, Peas, Corn and Tofu

Vegan Mini Calzones with Red Cabbage, Kidney Beans, Peas, Corn and Tofu

Pockets of perfection - that's how I would describe this meal, and rightly so. These vegan mini calzones are jam packed with roasted Mediterranean vegetables and tofu, offering a variety of goodness without compromising on the taste. In fact, it enhances it. 

Is it possible to fall in love with food? Because I might have just done so. It's too good to resist! 

I cook a lot at home but it's rare that I stumble across something as great as this. And I am so excited to share it with you. So let's jump straight to it and see why you should be making these.

Sliced red cabbage on a chopping board portrait

Now this dish is a little bigger than most of my others, so you will require more ingredients and time. But it is SO worth it. You're going to need 75 minutes to prepare and cook these, so it's best to think ahead with this recipe and make sure you leave enough time. Best of all, these are better off served hot so you can take them straight from the oven to the table. Just make sure you let them cool a little before you try to eat them! 

Vegan calzone stuffing in skillet portrait

You are going to start off with making the dough which consists of the normal dough like ingredients - yeast, flour, water, sugar, and salt. 

You will then move onto my favorite part - the filling! I dare you to try to not eat this or 'taste test' (and yes, 4 spoons is a little more than taste testing) as you make this filling. If nothing else, the smell will win you over. We start with a base of garlic, coconut oil, and cabbage. These add valuable nutrition such as 'good fats,' vitamin K, vitamin C, magnesium, and dietary fiber. 

Next, we add the rest of the ingredients - chickpeas, coconut cream, tofu, sweet corn, tomato paste, and a variety of herbs and spices. These ingredients add protein, folate, calcium, copper, and all 8 essential amino acids (from the almighty tofu). 

Isn't it amazing that we can get so much goodness from all natural ingredients? I'm still amazed on a day to day basis. 

Vegan calzone filling and dough portrait

Vegan mini calzones are the perfect answer to any rumbling tummy as they are: 

- Very filling.

- A good source of protein - 27g per serving! 

- A good source of carbohydrates. 

- Great for the whole family.

- Can be enjoyed at almost any time of the day. 

Now you're probably wondering what to do with those extra servings? If you don't have a family to feed or want to make fewer servings, simply half the ingredients listed below. This will give you 2 servings. You can also store any leftovers or extra calzones in the fridge in an airtight container for 24-48 hours. 

I would highly recommend eating a serve of these mini calzones at the time of the day you eat your main carb meal as these are fairly high in carbohydrates. And please don't be scared of carbs, they are good for your body (in the right amounts of course). Feed your body with this nutritious meal after the gym for the perfect combination. 

Well, that's it! I hope you enjoy this and encourage you to try this tummy filling meal. And enjoy the burst of flavour from the wonderful roasted Mediterranean vegetables - because who doesn't love flavour!

Vegan mini calzone close up portrait

Ingredients
19
Prep time
60 minutes
Total time
Category: Lunch, Dinner, Appetizer, Snacks
Serves 4
Diet Type: Vegan

Ingredients

For the dough

  • 4 cups flour
  • 1 tsp sea salt
  • 12 tsp sugar
  • 112 cups water
  • 12 tbsp yeast

For the filling

  • 1 can chickpeas
  • 14 cup coconut cream
  • 1 tbsp coconut oil
  • 1 tsp dried basil
  • 1 tsp dried rosemary
  • 1 tsp dried smoked paprika
  • 1 tsp dried thyme
  • 7 oz firm tofu (fortified if possible)
  • 4 cloves garlic (minced)
  • 2 cups red cabbage (shredded)
  • 112 tsps sea salt
  • 1 cup sweet corn (can)
  • 12 cup tomato paste
  • 1 tsp tumeric

Directions

  1. Prepare the dough first and let it raise for 30 minutes, it shouldn't stick to your fingers.
  2. Preheat the oven to 480 F (250 degrees).
  3. Use a big skillet and roast the garlic for 1 or 2 minutes together with the coconut oil.
  4. Add the cabbage and cook it on medium heat before you add the rest of the ingredients.
  5. The tofu needs to be crumbled and to get a even mixture.
  6. Reduce liquid before you put the skillet on the side to let it cool down.
  7. It shouldn't be wet anymore otherwise the calzones will be soggy.
  8. After 30 min. make 24 pieces of dough and use a rolling pin to flatten it before you put in the filling.
  9. Add 1-2 Tbs of filling and make sure all the edges are closed properly, otherwise the filling will leak.
  10. Bake the calzone for about 15 minutes and let it cool down before you serve it.

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