Tuesday, June 16, 2015

The Perfect Vegan Stromboli

I have been experimenting with stromboli for years. I have made really good ones, but this is the best by far. I used a whole-grain pizza dough from Whole Foods. I reduced sliced cremini mushrooms in a skillet. I fried the smoked tomato Field Roast slices in a skillet. I chopped up a firm, uncooked tofu and combined it with a sauce of Vegenaise, squeezed lemon juice, and a good helping of mustard. This is all put in the rolled out dough and baked in the oven (350 degrees) for about ten to fifteen minutes. I had enough to make three. It was so good. I can't wait to make this again.

No comments:

Post a Comment