Vegan Chick’n Parmesan Calzone

Serves 4 | Prep time: 30 mins | Cooking time: 30 mins

INGREDIENTS

Calzone Dough

• 3/4 cup Warm Water, 45-50C/115-120F
• 2 tsp Instant Yeast
• 2 cups All Purpose Flour
• 1 1/2 tsp Salt
• 1 1/2 Tbsp Olive Oil, divided

Chickpea Seitan*

*Makes 8 pieces but you will need only about 5-6 for this recipe, so reserve the others for other recipes. Can use in pasta, salads, tacos, etc.

• 1 can 400g/15oz Chickpeas, save the aquafaba
• 1 cup Vital Wheat Gluten
• 1/4 cup Chickpea Flour
• 2 Tbsp Nutritional Yeast
• 1 1/2 tsp Salt
• 2 tsp Onion Powder
• 1 tsp Garlic Powder
• 1/2 tsp Sage
• 1 tsp Thyme
• 1/2 tsp Black Pepper
• 3/4 cup No-Chicken Broth (vegan broth)
• 1/4 cup Olive Oil

Marinara Sauce

• 1 tsp Olive Oil
• 1 Shallot, minced
• 2-3 Garlic Cloves, minced
• 2 tsp Italian Seasoning
• 1/2 tsp Salt, more to taste
• Black Pepper, to taste
• 1 15oz Can of Crushed Fire-Roasted Tomatoes
• 2 tsp Agave Syrup, or sub sugar
• 2 Tbsp Non-Dairy Milk
• 1-2 Tbsp Fresh Basil

Chickpea Seitan Dredge

• Aquafaba, from can of chickpeas
• 3/4 cup All Purpose Flour
• 3/4 cup Breadcrumbs
• 2 tsp Italian Seasonings
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/2 tsp Garlic Powder

Cheese

• 1 1/2 cup Vegan Mozzarella
• 3/4 cup Vegan Parmesan

METHOD

Step 1: Make the Dough

1. Add the warm water and 1 tablespoon of the olive oil to a medium sized bowl.
2. Then, add in the instant yeast, all purpose flour, and salt on top of the water. Stir with a wooden spoon until crumbly. Then, pour the dough on to a clean surface and knead it for 2-3 minutes or until it comes together into a smooth ball.
3. Coat a large bowl with the remaining oil and place the dough into the bowl and turn it over to cover both sides in oil.
4. Cover with a damp dish towel and let rise for 1 hour.
5. Continue on to make the seitan and marinara while the dough rises.

Step 2: Make the Chickpea Seitan

1. Drain the can of chickpeas by pouring the aquafaba into a small bowl. We will be using the chickpea liquid for our dredge.
2. Add the chickpeas to a large bowl and mash them with a potato masher or fork. You don’t want any whole chickpeas remaining.
3. Add the vital wheat gluten, chickpea flour, nutritional yeast, salt, onion powder, garlic powder, sage, thyme, and black pepper in the bowl with the chickpeas. Mix well.
4. Then, add in the no-chicken broth and the olive oil.
5. Stir with a wooden spoon until the dough comes together. Then, knead the dough for about 1-2 minutes.
6. Divide the dough in to 8 pieces.
7. Use your hands to smash down the seitan and form them into an oval shape the best you can.
8. Bring half a pot of water to a boil. Then, place the seitan into a steamer basket and cover with the lid. Place on the boiling water and steam for 30 minutes.
9. Remove from steamer basket and let cool for a few minutes. They are fragile so be careful.

Step 3: Make the Marinara Sauce

1. Place a small pan on medium heat with 1 tsp Olive Oil.
2. Mince the shallot and garlic.
3. Add to pan and cook for a 2-3 minutes. Being careful not to burn.
4. Then, add in the Italian seasonings, salt, and pepper. Stir well.
5. Next, add the crushed tomatoes and stir. Cover the pot, turn down to low, and let cook for 5 minutes.
6. After 5 minutes, turn off heat and stir in agave, milk, and fresh basil.
7. Set aside.

Step 4: Dredge and Pan-fry

1. Bring back the aquafaba from the can of chickpeas. We will be using that in this step.
2. In a separate shallow bowl, add the rest of the dredge ingredients. Mix well.
3. Heat a large pan on medium-high heat. Add enough oil to lightly cover the base of the pan.
4. Dip your chickpea seitan pieces into the dry dredge, followed by the aquafaba, then back into the dry dredge. Be sure to evenly coat.
5. Then, transfer the breaded seitan into the hot pan and cook for 4-5 minutes or until golden brown. Flip and cook for another 3-4 minutes.
6. Remove and place on a wire rack.

Step 5: Assemble and Serve

1. Preheat oven to 218C/425F.
2. Line a baking sheet with parchment paper and set aside.
3. Lightly flour a clean surface.
4. Place the dough on the surface and divide in to 4 pieces.
5. Roll out each piece to be a 1/4in thick circle. Doesn’t have to be perfect.
6. Add a few spoonfuls of marinara sauce and some cheese on half of the circle leaving 1/2in of dough clean around the edge. Top the sauce and cheese off with 1 piece of the chickpea seitan and 1/4 of another to fill it out, if needed. Top with a little more sauce and cheese. You should have leftover sauce for dipping.
7. Pour some non-dairy milk or leftover aquafaba into a small bowl and lightly brush along the border of half of the dough.
8. Now, carefully fold the other side of the dough over the filling and seal the edges. Continue until all 4 have been made.
9. Then, with a sharp knife score the top of the calzones to allow steam to escape.
10. Carefully transfer each calzone to the prepared baking sheet.
11. Bake for 16-20 minutes or until golden brown.
12. Let cool a few minutes before digging in.
13. Serve with leftover Marinara Sauce! Enjoy!