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
- ¾ cup fire-roasted marinara sauce
Instructions
- Preheat oven to 400°F. Cook mushrooms and onions 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 half the stromboli with marinara sauce.
Side Dish Ingredients
- 1 Tbsp vegan white wine vinegar
- 1½ tsp olive oil
- ½ tsp agave nectar
- ¼ tsp salt
- 1 English cucumber, cut into half-moons
- ½ red bell pepper, finely chopped
- 1 shallot, thinly sliced
Side Dish Instructions
- Whisk together vinegar, oil, agave, and salt in a large bowl. Add cucumber, bell pepper, and shallot; toss.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
