Spinach-and-Mushroom Stromboli
Cucumber-Bell Pepper Salad
Ingredients
- 2 (8-oz) pkg sliced mushrooms
- 1 cup sliced onion
- 2 Tbsp olive oil, divided
- 1 (16-oz) pkg frozen chopped spinach, thawed and squeezed dry
- 2 Tbsp nutritional yeast
- ½ tsp garlic salt
- 1 (13.8-oz) can vegan refrigerated pizza dough
- ½ (8-oz) pkg vegan shredded mozzarella cheese
- ¼ cup sliced fresh basil
- 1½ cups fire-roasted marinara sauce
Instructions
- Preheat oven to 400°F. Cook mushrooms and onion in 1 Tbsp hot oil in a large skillet over medium-high heat 5 minutes, stirring often. Stir in spinach, nutritional yeast, and garlic salt; cook 5 minutes until spinach is throughly heated.
- Roll dough into a 12- x 8-inch rectangle. Top with mushroom mixture, cheese, and basil, leaving a ½-inch border around edges. Starting at one long end, roll up dough, pinching edges and ends to seal.
- Place roll, seam side down, on a greased baking sheet. Brush with 1 Tbsp oil. Bake 15 to 20 minutes or until browned. Let stand 5 minutes and slice.
- Meanwhile, heat sauce in a saucepan until warm. Serve stromboli with marinara sauce.
Side Dish Ingredients
- 2 Tbsp vegan white wine vinegar
- 1 Tbsp olive oil
- 1 tsp agave nectar
- ½ tsp salt
- 2 English cucumbers, cut into half-moons
- 1 red bell pepper, finely chopped
- 2 shallots, thinly sliced
Side Dish Instructions
- Whisk together vinegar, oil, agave, and salt in a large bowl. Add cucumbers, bell pepper, and shallots; toss.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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- Matching Grocery List
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