Forget pizza! These tempeh calzones are meaty, cheesy, vegan, and utterly delicious!
- 2 Individual pizza crusts
- 8 ounces, weight Tempeh
- 4 teaspoons Olive oil, divided
- ¾ teaspoons Fine salt
- ½ teaspoon Pepper
- ½ teaspoon Fennel seed
- ½ cups Mushrooms, sliced
- ½ cups Chopped onion
- 2 tablespoons Tomato Paste
- ¼ teaspoons Red pepper flakes
- ¼ cups Vegetables soup
- Semolina flour, to dust the counter
- ½ cups Vegan mozzarella cheese
Take the pizza dough out of the refrigerator 2 hours before dinner.
Preheat the oven to 500ºF. Crumble the tempeh into small pieces 1/4 to 1/2 inch in diameter. Add the tempeh to a medium sized bowl and toss with 2 tsp olive oil, 1/2 tsp salt, pepper, and fennel seeds.
Heat a skillet over medium heat. Add the remaining 2 teaspoons of olive oil and the tempeh mixture. Cook and stir occasionally until heated through and browned on all sides, about 4 to 6 minutes.
Add mushrooms and onions. Cook until seared and translucent, about 4 minutes longer.
Meanwhile, in a small bowl, combine the tomato paste, red pepper flakes, vegetable broth and remaining 1/4 tsp salt.
On a pizza peel or skillet, sprinkle generously with semolina flour (you can also use cornmeal). Arrange the scabs about 12 inches in diameter and place them on the skin. Divide the sauce between the crusts, keeping the sauce on only one half and leaving 1 inch from the edge. Spread the tempeh mixture over the sauce, then over the cheese. Fold the crust and twist the two edges together, fold over and over from the outside of the crust, twist and crimp as you work along the edge.
With a serrated knife, make three diagonal cuts in the calzone for ventilation. With the pizza peel, place the calzones on the pizza stone and bake for 10 minutes. You can also leave the calzones on a baking sheet lined with parchment paper if you don’t have a pizza stone.
Remove from oven and let stand 5 minutes to cool slightly. Cut in half and serve!