Beautiful, easy, delicious, wholesome, flexible: Quick Vegan Calzone Filling (GF) is amazing on its own and is perfect for filling the Homemade Sourdough Calzones.
Quick Vegan Calzone Filling (GF)
I created this filling recipe to fulfil my cravings—plain and simple. The thing is I know that more and more people enjoy the same kinds of gluten-free and beautiful plant-based recipes that I do! For that reason, I wanted to share it with you!
There’s absolutely no reason that we can’t cook recipes that work within our specific dietary needs that also taste good! It might not be the same as what we used to eat but it will be equally satisfying and safe for us to consume!
Ingredients For This Recipe
Remember that you can easily customize the ingredients with what you have on hand. Here are some examples that I did not try yet but that you could consider.
- olive oil (coconut oil or leave out for oil-free version)
- sesame oil (avocado oil or leave out for oil-free version)
- white onion (red onion, leeks)
- celery (fennel)
- carrot (parsnip)
- garlic (onions)
- Napa cabbage (bok choy, white cabbage)
- potato (butternut squash, rutabaga)
- tomato passata (tomato purée, pasta sauce)
- GF tamari (coconut aminos)
- sesame seeds (hemp seeds, sunflower seeds)
- curry powder (paprika, garam masala)
- sea salt (Himalayan salt)
- red pepper flakes (cayenne pepper)
- green onion (chives)
- cilantro (parsley)
And consider these extra add-in ideas: Chopped mushrooms, green peppers, peas, tofu, baby spinach, hot sauce, plant-based cheese.
Cooking Tools
To make the Quick Vegan Calzone Filling, you will only need a few things. A good knife to help you prep the veggies, a grater for the carrots and potatoes, a cutting board for the rest, a large skillet, a stovetop and that’s practically it!
How to Make the Filling
If you’re pretty new to cooking beautiful, wholesome plant-based meals, the trick is often on how you prep all your ingredients. This recipe is a good example. Some of the vegetables are chopped, some are grated (like you would with cheese), some are finely minced or chopped.
There’s really no wrong answer other than to prepare each ingredient in such a way that you will enjoy. If you like mushrooms but prefer them to be chopped in small pieces, by all means, prepare them that way!
PS. that’s what I do with the vegetables that my kids don’t love as much, and I usually get away with it!
What to Expect
The best way to prepare this mixture is by tasting it as you’re cooking it so you can adjust the sauciness and seasoning to your preference.
The second time I made the mixture, I added more tomato purée (tomato passata). A little extra sea salt can often make your dish just right. If you’re eating this vegetable mixture on rice, with pasta or as a filling for GF Sourdough Calzones, you might want it to be a little spicier as it will balance itself out once added with the doughy/starchy component.
In the end, this is a gorgeous, wholesome plant-based veggie-packed meal that is super tasty!
Previous Recipe
Dinner rolls make such a great side to a special allergen-friendly meal. On the blog, you will find a yeasted version but recently a GF Sourdough alternative was posted for you to try! Let me know in the comments of that post if you do make them!
More Plant-Based Favourites
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Quick Vegan Calzone Filling (GF)
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Total Time: 30 minutes
- Yield: 4 cups 1x
- Category: Plant-Based
- Method: Stovetop
- Cuisine: Plant-Based, Gluten-Free, Vegan, Nut-Free, Allergen-Friendly
- Diet: Gluten Free
Description
This gorgeous vegetable mixture is great on steamed rice, overtop a baked potato, grilled veggie sandwich, with pasta or stuffed into Homemade Sourdough Calzones (GF)!
This recipe is easy to customize with what you have on hand. Don’t be afraid to play around with the ingredients! Use my list as a guide to inspire you!
Ingredients
- 1 tablespoon olive oil (sub with water for oil-free version)
- 1/2 teaspoon sesame oil (optional)
- 1/2 cup white onion, chopped
- 1 celery stalk, chopped
- 1 carrot, grated (3/4 cup)
- 1 garlic clove, minced (or 1/4 tsp garlic powder)
- 1–2 cups Napa cabbage, chopped
- 1 potato (any kind), grated
- 1/2 cup tomato passata (tomato purée)*
- 1–2 tablespoons GF tamari
- 1 tablespoon sesame seeds (optional)
- 1/2 teaspoon curry powder
- 1/4 teaspoon sea salt
- 1/8 teaspoon red pepper flakes
- 1 green onion, finely chopped
- 1–2 tablespoons fresh cilantro, finely chopped
More add-in ideas:
Chopped mushrooms, green peppers, peas, tofu, baby spinach, hot sauce, plant-based cheese.
Instructions
Step 1
Gather all your ingredients and prepare all the vegetables before you start cooking.
Step 2
In a large skillet, add the olive oil and sesame oil with the onions, celery, carrots and minced garlic. Cook for a few minutes then add the remaining vegetables: grated potatoes, cabbage and seasoning. Reserve the chopped green onions and cilantro for later. Toss around until all the vegetables are tender and cooked through. If you find your mixture too thick, add a touch of water or a little more tomato passata/purée.
Step 3
Once the vegetables are cooked, and the mixture is ready, taste and adjust the seasoning (if necessary). Toss in the chopped green onions and cilantro and gently mix in. Turn off heat and set aside, cover if you wish, until ready to serve.
Notes
Remember that you can customize this mixture with vegetables you have on hand and season to your preference. Think of how you will be eating the veggie filling. Add seasoning to complement what you will be serving it with. The key is tasting your mixture when it’s almost ready and add more seasoning to make it just right for you and your family.
If you can’t consume one of the ingredients I suggested, please leave it out and use something else.
Serving Ideas: Served warm and fresh overtop a baked potato, with steamed rice, tossed with GF pasta or stuffed in GF dough—calzone style. The vegetable stuffing is equally amazing on its own.
Storage: You can make this mixture ahead of time if using it for the Homemade Sourdough Calzones. It will store well in a sealed container in the refrigerator for a few days. You can also refrigerate leftovers.
*Sub with 1-2 tablespoon tomato paste, 1/2 cup tomato pasta sauce or a few tablespoons of BBQ sauce. Please add more if the suggested quantities are not enough. The finished mixture will vary based on the vegetables you use.
