This homemade vegan calzone recipe is filled with portobello mushrooms, broccoli, kale, tomatoes and a garlic-miso cream, all baked inside ready-made pizza dough for an easy lunch or dinner!
I’ve been making these portobello and kale calzones for years now and it’s always a hit with the family. Loaded with veggies and delicious garlicky cream, it’s hard to resist!
The calzone is an Italian creation and originated in Naples, Italy. They are traditionally filled with meat, cheese and vegetables and are essentially a folded pizza, kind of like a big pizza pocket.
I’ve tried to keep this recipe easy using pre-made pizza dough, but you will still need to prep it into shape. The veggies are sauteed, and the garlic-miso cream is homemade and easy to make.
Packed with veggies and flavor, I know you’ll love this vegan calzone as much as we do!
Ingredients You’ll Need
In this recipe, pizza dough is stuffed with tender mushrooms, kale, broccoli and tomatoes with a garlic-miso cream and baked until golden creating a delicious handheld stuffed pizza called a calzone.
Here is everything you will need:
- Pre-made pizza dough – whole-wheat, plain or herb (I used Trader Joe’s)
- Portobello mushrooms
- Kale – curly or flat (sub with spinach)
- Cherry tomatoes
- Raw cashews
- Salt + pepper
Tips for Homemade Calzones
- You can make your calzones as big or as small as you like. Typically I make 4 calzones per pound of pizza dough, which makes for a hearty main course. You can make 2 extra large calzones or 6 – 8 mini calzones if you prefer.
- Brush the top of my vegan pizza pocket with oil so they get a nice golden color.
- You can add other veggies to your calzones, just make sure to cook them first so most of the moisture has been released.
- Cut a few vents in the top of each pizza pocket so that the steam can escape.
- And remember, it doesn’t have to be a perfect shape. Shape them however you like – oval, round or rectangular.
How To Make Vegan Calzones
Making calzones is super easy! This is just a quick look at the steps involved, so be sure to see the full recipe instructions in the recipe card at the end.
- Prep dough: Remove pizza dough, slice into 4 pieces and let pizza dough come to room temp away from oven heat for 30 minutes. This helps the gluten relax and makes it easier to shape.
- Garlic-miso cream: Soak and drain the cashews. Blend the cashews with water, miso, garlic, lemon, salt and pepper until creamy. Taste for seasoning, set aside.
- Saute veggies: In large skillet, saute the onion, garlic, mushrooms, broccoli and kale with thyme, salt and pepper. Turn off heat and cover ajar to help steam and soften the veggies a little more while working on the next step.
- Preheat: Preheat oven to 425 degrees F. Place pizza stone or cast iron pizza pan in the oven to heat.
- Assemble calzones: Lightly flour a flat surface, roll each dough portion into an eight inch oval, rectangle or circle. Layer with sauteed veggies, cream sauce and tomatoes. Fold the other half over and seal the edges by pressing with a fork. Make a few small slits in the top so steam is able to release. Top with a light coat of olive oil and a sprinkle of salt, pepper and thyme.
- Bake: Place calzones onto preheated pizza stone or cast iron pizza pan and bake for 15 – 20 minutes, until crust is puffy and golden brown.
How To Store + Reheat
- Refrigerator: Store leftovers in the refrigerator for up to 3 days, in a covered container.
- Freezer: To freeze calzones, let cool completely and wrap each individual calzone tightly in plastic wrap or store in ziplock bag, squeezing all the air out before sealing.
- To reheat: Let thaw the calzone for a few hours in the fridge or on the counter, or add an extra 5 minutes to cooking time to warm from frozen.
Calzones are pretty filling on their own, but also do well with a little something on the side. Here are a few of my favorite options:
- Dipping sauce: Dip in leftover garlic-miso cream or your favorite Marinara sauce or pasta sauce.
- Side salad: A simple Green Salad + Lemon Tahini Dressing or healthy Flax + Evo Balsamic Vinaigrette. Or something like this Vegan Caesar Salad, Radish + Cucumber Salad or Mediterranean Kale Salad.
- Veggies & dip: Try our Healthy Vegan Ranch Dressing or Tahini-Miso Dip with a variety of vegetables.
- Veggies: Add a side of these Savory Sauteed Kale.
- Soup: Serve with this delicious Vegan Minestrone Soup or simple Butternut Squash Soup.
- Pasta salad: Pair with this quick and easy Vegan Pasta Salad.
More Italian Vegan Recipes
- Vegan Stuffed Peppers
- Eggplant Puttanesca
- The Ultimate Vegetable Vegan Lasagna
- Pizza Pie + Balsamic Tomato Sauce + Roasted Veggies
- See all Italian vegan recipes on TSV!
If you make this vegan calzone recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
EASY VEGAN CALZONES
This best vegan calzone recipe features stuffed pizza dough with portobello mushrooms, kale, broccoli, tomatoes and garlic-miso cream for an easy and delicious lunch or dinner!
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 minutes
- Yield: Makes 4 calzones 1x
- Category: Entree
- Method: bake
- Cuisine: Vegan, Italian
- 1 1b. pizza dough (I used Trader Joe’s), divided into 4 sections
- 1 tablespoon olive oil or 1/4 cup water
- 1/2 onion, sliced or diced
- 2 – 3 garlic cloves, minced
- 2 teaspoons dried thyme
- 3 large portobello mushrooms (about 6oz.), sliced
- 1 1/2 cups broccoli florets, cut somewhat small
- 4 – 6 large leaves of kale (curly or flat), stems removed and roughly chopped or left somewhat whole
- large handful cherry or grape tomatoes, sliced in half
- himalayan salt and pepper, to taste
- cornmeal for dusting the pizza wheel
Garlic Cream Sauce
- 1 cup raw cashews, soaked (see notes)
- 1/2 cup water, plus a little more as needed
- 2 – 3 cloves garlic
- 2 teaspoons white miso
- juice of 1 lemon
- himalayan salt & pepper, to taste
Prep dough: Remove pizza dough, slice into 4 equal pieces, sprinkle with a little flour, lay a towel overtop and let pizza dough come to room temp away from oven heat for 30 minutes.
Garlic-miso cream: Drain cashews and place all ingredients for the cream into a small blender cup and process until creamy, stopping to scrape down the sides as needed. If cream is too thick and extra water 1 tablespoon at a time until desired consistency, being careful not to thin it out too much making it runny, if in doubt leave it on the thick side. Taste for seasoning, set aside.
Saute veggies: In large skillet, heat olive oil over medium heat. Add onion, garlic and cook until onions become soft. Add in mushrooms, broccoli, kale, thyme and salt & pepper to taste, cook for another 5 minutes or so. Turn off heat and cover ajar to help steam and soften the veggies a little more while working on the next step.
Preheat oven to 425 degrees F. Place pizza stone or cast iron pizza pan in the oven to heat up.
Make calzone: On a lightly floured surface or parchment paper, roll each portion out into an eight inch oval, rectangle, circle – whatever works easiest for you. Lay on some of the veggie mixture, add a few heaping tablespoons of the garlic miso cream and top with tomatoes. Fold the other half over and seal the edges by pressing with a fork. Make a few small slits in the top so steam is able to release. Top with a light coat of olive oil and a sprinkle of salt, pepper and thyme.
Bake: Dust the heated pizza stone with cornmeal, place calzone on the pizza stone (or if using parchment paper, transfer to pan or stone) and bake for 15 – 20 minutes, until crust is puffy and golden brown. Let cool a few minutes before serving.
Serve with garlic miso sauce on the side.
Store: Calzones can be kept in a covered container in the refrigerator for up 4 days. Reheat in a toaster oven or microwave.
Substitute the kale and use spinach instead, about 5 – 6 ounces.
Soak cashews in 1 of 2 ways (this softens them and makes them easier to digest):
- Soak cashews covered with 2 – 3 inches of water for 2 – 3 hours, overnight is great too but not necessary for cashews.
- For a faster soak, add them to hot water and let soak for 5 – 10 minutes (this is my preferred method).
Recipe edited: I’ve edited the recipe and removed the part of roasting and using 1 whole bulb of garlic before pureeing for ease and quickness. Here is the old directions in case you’d like to use this garlic instead.
- Roasted garlic: Using 1 whole bulb of garlic, remove most of the outer layer of skin on the garlic leaving enough to hold them in place, lay sideways and cut the tops off. Place garlic cut side up on a piece of tinfoil, drizzle with olive oil and top with sea salt & cracked pepper. Fold ends of foil up and squeeze together and crimp the edge. Place on a cookie sheet and cook in a preheated oven set to 400 degrees for 40 – 45 minutes. Add along with the cashews when making the cream.
Recommended Equipment: For making the garlic-miso cream, I use and recommend a small personal blender like this NutriBullet because it works perfectly for small jobs like this. I used this cast iron pizza pan (affiliate links) to cook my calzones. For more of my favorite cooking tools, shop my kitchen essentials!
Keywords: vegan calzone, vegan calzone recipe
Updated: Easy Vegan Calzones was originally published in January 2013. It has been updated with new photos and helpful tips in January 2020.