Vegan BeefLess Pizza Stromboli

Vegan BeefLess Pizza Stromboli

When you’re in need for a simple and quick afternoon snack, or if you wanted you could absolutely have this for lunch. It’s packed with vegetables and anything else you decide to stuff it with. You can’t think of what to add to this, just picture you were making an open faced pizza. Try stuffing this bad boy with the same ingredients.

The best part about this is the dough is pre-made and you just have to roll it out, slap in some tomato sauce {you could alternatively use BBQ sauce, Alfredo sauce or any sort of sauce of your liking}, some meatless options, and all the fresh veggies or even fruits {like pineapple} you like. Wrap it up and seal it, rub on some olive oil with some herbs. Place it in the oven for about 20 minutes and BAM! A delicious snack for the entire family to enjoy!


To start, preheat your oven to 400F. Line a baking sheet with parchment paper and set aside.

Next, spray a hot skillet over medium heat with coconut oil. Add in your choice of stuffing ingredients.

For instance add in your thinly sliced red onions, minced garlic cloves, sweet bell peppers, BeefLess Beef and your choice of seasonings {I used ½ teaspoon each garlic and onion powder, cumin, paprika and dried oregano}. Mix everything together and let it cook about 5 minutes. You need to heat the mixture thoroughly. Remove from heat then set aside.

Remove the {vegan} pizza dough from the refrigerator and casing. Place it in your prepared baking sheet.

Then roll it out, but you don’t want it to be too thin. It needs to be thick enough that once you roll it, it doesn’t break through.

Spread your first layer of tomato sauce over top.

Then spread your BeefLess mixture over that down the center of the dough. Keep it as much in the middle as possible.

Add whatever fresh greens or vegetables you want to add in. I just topped it with fresh spinach.

Then, top the greens with shredded vegan mozzarella cheese.

Now you want to roll up all the sides and seal it. If you can, flip it over so you have the seam side down. If not because it’s too stuffed just seal the seam on top the best you can. It doesn’t have to look pretty, unless you want to have a nice presentation.

This was just a snack so it was made to be quick for my family. 

Then, spray or rub some olive oil over top of the dough. Sprinkle the remaining ¼ teaspoon of each  himalayan salt, ground black  pepper and dried thyme.

Put it in the oven and bake 20 minutes.

Remove the pan from the oven and let it cool about 5 minutes.

Then, once you’re ready to serve it, cut up strips about an inch thick.

Serve a few strips each with either a side of marinara sauce or any dipping sauce to your liking and Enjoy!


Print Recipe
Vegan BeefLess Pizza Stromboli
If you’re looking for a quick afternoon snack that’s perfect for young kids and adults try this BeefLess Pizza Stromboli!
Course Appetizer
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Course Appetizer
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. To start, preheat your oven to 400F. Line a baking sheet with parchment paper and set aside.
  2. Next, spray a hot skillet over medium heat with coconut oil. Add in your choice of stuffing ingredients.
  3. For instance add in your thinly sliced red onions, minced garlic cloves, sweet bell peppers, BeefLess Beef and your choice of seasonings {I used 1/2 teaspoon each garlic and onion powder, cumin, paprika, himalayan salt and dried oregano}. Mix everything together and let it cook about 5 minutes. You need to heat the mixture thoroughly. Remove from heat then set aside.
  4. Remove the {vegan} pizza dough from the refrigerator and casing. Place it in your prepared baking sheet.
  5. Then roll it out, but you don’t want it to be too thin. It needs to be thick enough that once you roll it, it doesn’t break through.
  6. Spread your first layer of tomato sauce over top. Then spread your BeefLess mixture over that down the center of the dough. Keep it as much in the middle as possible. Add whatever fresh greens or vegetables you want to add in. I just topped it with fresh spinach. Then, top the greens with shredded vegan mozzarella cheese.
  7. Now you want to roll up all the sides and seal it. If you can, flip it over so you have the seam side down. If not because it’s too stuffed just seal the seam on top the best you can. It doesn’t have to look pretty, unless you want to have a nice presentation.
  8. Then, spray or rub some olive oil over top of the dough. Sprinkle the remaining ¼ teaspoon of each himalayan salt, ground black pepper and dried thyme.
  9. Put it in the oven and bake 20 minutes.
  10. Remove the pan from the oven and let it cool about 5 minutes. Then, once you’re ready to serve it, cut up strips about an inch thick.
  11. Serve a few strips each with either a side of marinara sauce or any dipping sauce to your liking and Enjoy!
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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