I like to make food from scratch as much as possible, but with a recent move I didn’t have much time to cook (or blog, sorry guys!). Things are finally settling down, and I’m getting organized in my new kitchen. Sometimes when life is hectic you just need a quick dinner that’s still yummy and satisfying. This one fits the bill!
In this recipe, I used Field Roast Smoked Apple Sage vegan sausages. Field Roast also has Italian and Mexican Chipotle vegan sausages which you could try as well, but the Smoked Apple Sage ones are my favorite. Of course you could also make your own vegan sausages if you have a recipe you like and plenty of time to spare! This is a quick and easy vegan version of an old classic.
4 Field Roast Smoked Apple Sage vegan sausages
1 green pepper
1/4 red onion
4 – 5 cloves of garlic
salt and pepper
small handful of fresh basil
4 – 5 rolls
Slice the sausages into bite size pieces. Chop the pepper and thinly slice the red onion.
Saute the sausages, pepper, and onion until the edges of the sausage are golden and a little crispy and the onions are translucent.
Press or mince the garlic and add it to the pan to saute.
Thinly slice the basil. Add the basil, salt, and pepper to taste. Saute for another minute for the basil to wilt slightly, then remove from heat.
Slice the rolls and fill them with the sausage and pepper mixture. Top with mustard, ketchup, or your favorite topping and enjoy!
Growing up, my mom made really yummy calzones. They’re not what you’d typically think of as calzones you can get at a pizza shop which would typically be filled with meat, cheese, and tomato sauce. She made them with fresh veggies and pesto. These calzones aren’t going to win any beauty contests, but they are so delicious it doesn’t matter!
The original recipe isn’t vegan, so I decided to try veganizing it since I was missing these old favorites. The result was pretty close to the original and just as yummy. I’m glad to have this recipe back in rotation!
1 cup vegan pesto
1 medium yellow onion
1 bell pepper – any color
2 small yellow squash and/or zucchini
1 large stalk of broccoli
1/2 cup Daiya Pepperjack shredded cheese
3 Tbsp flour
2 Tbsp olive oil
1 1/2 tsp Ener-G Egg Replacer Powder + 2 Tbsp warm water
2 Tbsp soy milk
- If you’re making your own pizza dough, you’ll want to start it ahead of time so it has time to rise. I decided to use 2 Trader Joe’s pizza doughs because I didn’t have time to make my own dough over the weekend. Homemade dough is always yummiest however! You might want to make two batches of dough depending on how big the batch is. Make the same amount of dough as you would for 2 pizzas.
- Make up a batch of The Post Punk Kitchen’s Vegan Pesto. The batch I made ended up yielding about 1 cup of pesto, which was the right amount for the calzone recipe. You can also use your own favorite pesto recipe.
- Preheat your oven to 400°F.
- Chop the onion and pepper. Saute them in a little oil.
- Chop the yellow squash, zucchini, and broccoli into small pieces (about 1/2 inch or so).
- In a small bowl, whisk up the egg replacer powder and warm water. If you don’t have egg replacer on hand, I don’t think it’s a critical part of this recipe. It helps bind the filling together a little, but so does the flour, so if you can’t find Ener-G, don’t worry about it.
- In a large mixing bowl combine the pesto, onion, pepper, yellow squash or zucchini, broccoli, Daiya, flour, olive oil, egg replacer, and soy milk. Add salt and pepper to taste.
- Prepare a couple baking pans by drizzling a little olive oil on the pan and sprinkling a light coating of cornmeal on top of the olive oil.
- Pull off a piece of pizza dough – about 1/3 of a cup, but it doesn’t have to be precise. Stretch it out into a circle like you would a pizza crust.
- Add some filling to the center of the dough, being careful not to overfill it. Fold the dough in half over the filling and seal down the edges with your fingers. Poke a few little holes in the top of the calzone to vent steam. You can brush a little soy milk on top of the calzone if you like, but it’s optional.
- Continue making calzones until you’ve used up all of your dough or all of your filling.
- Bake the calzones for 30-35 minutes until the filling in bubbly and the crust is golden brown. Let them cool for a few minutes and enjoy!
I used to get Israeli Salad all the time when I would go to Mediterranean restaurants, but I hadn’t eaten it in a few years. I already had a lot of the ingredients on hand, so I decided to make it for lunch. It really is a tasty, but very simple and healthy meal especially for vegans! It’s perfect as a side dish to any Mediterranean food, or you could pack it up for lunch. Most Israeli Salad recipes seem to be pretty similar, but feel free to adjust it to your tastes. Some variations include adding grated carrot, scallions, mint, or za’atar (a yummy Middle Eastern spice mix).
1 red pepper
1 – 1 1/2 cups chopped tomatoes
1/2 cup diced red onion
1/4 – 1/2 cup chopped parsley
1 – 2 lemons
2 tbsp olive oil
salt and pepper
- Chop the cucumber, red pepper, and tomatoes. You can peel the cucumber if you prefer, but I left the skin on. Finely dice the red onion. Roughly chop the parsley.
- Mix all the vegetables and herbs in a medium sized mixing bowl.
- Juice the lemons. I used Meyer lemons, which are usually smaller than regular lemons, so I used two. You may only need one if using a regular lemon.
- Add 2 tbsp of olive oil to the lemon juice and mix well. Drizzle the olive oil and lemon juice over the veggies.
- Add salt and pepper to taste. Mix well so all the veggies get coated.