How badly are you craving some good comfort food during quarantine? You’re in luck. Our good friend Vincent Rotolo, an award-winning pizzaiolo and owner of Good Pie (which is in our Las Vegas Vegan Food Guide as one of the best spots for vegan pizza), joins us to share his recipe to make an easy vegan Stromboli while you’re at home.
So, heat up some marinara sauce, dice up some canned veggies and get ready to bake the best vegan Stromboli you’ve had. Bonus: the new Good Pie is set to open once the world rights itself and not only will offer this amazing vegan Stromboli, but also 12″ vegan pizzas made with Rotolo’s proprietary blend of vegan cheese that can fool even the best of ’em.
Easy vegan stromboli recipe by Vince Rotolo, Good Pie
- 10 oz. pizza dough (you can make your own or purchase dough from Metro Pizza or other Las Vegas restaurants serving pizza that are open — simply request it)
- 4 oz. vegan cheese
- 1.5 oz marinated artichoke hearts
- 1.5 oz banana peppers
- 1 1/2 oz. roasted kale
- Pinch of chili flakes
- Pinch of basil
- Pinch of oregano
- Pinch of slice garlic
- Pinch of vegan parmesan
- Pinch of sesame seeds
- Garlic oil
Take dough ball and coat it in flour so you can handle, remove excess flour.
Using a dough roller (or wine bottle), roll dough in and out, and across to form a square shape, flip and do it again until it gets to about 8″ – 10″ and corner the dough (go to 2:30 minute mark on video for example of what this looks like).
Layer flavors to balance each other — start with cheese and place in middle of dough. Add chili flakes, then add in banana peppers and artichokes, pinch of basil and then top with vegan parmesan and add kale.
Roll like a burrito and then tuck dough.
Put in a few slits diagonally across top of Stromboli.
Drizzle garlic oil across Stromboli and sprinkle sesame seeds on top for added texture, crunch and nutty flavor.
Add dash of oregano on top of Stromboli.
Place on pizza stone, cookie sheet or baking steel and bake at 475 degrees for 12-15 minutes or until golden brown.
Cool and slice diagonally, drizzle with garlic oil. Enjoy with your favorite tomato sauce for dipping.
Amount Per Serving: Calories: 624Total Fat: 25gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 0mgSodium: 1545mgCarbohydrates: 83gFiber: 5gSugar: 17gProtein: 17g
Diana Edelman is the founder of Vegans, Baby and has emerged as the face of plant-based dining in Las Vegas and the leading plant-based restaurant consultant in the city. She spent a decade in the travel blogging world before switching gears to work in elephant rescue in Thailand. Diana travels the world to meet chefs and try vegan food, as well as speak at events focusing on travel, tourism, veganism and entrepreneurship. She’s a partner with the prestigious James Beard Foundation and curates their Vegas Vegan Dinners at the James Beard House. Diana is also a partner with Life is Beautiful, curating the all-vegan Farm Stand.