A Stromboli by definition is a turnover filled with various meats and cheeses, but this is a vegan version so we replaced the meat and cheese with tempeh and a ranch flavored cashew spread. Whatever you want to call it, it is definitely worth making. Originally when I was making this recipe, I was going to use my go-to pizza dough recipe but I ran out of flour after the first two cups. I did have cornmeal on hand so I decided to try it in place of the last 1/2 cup of flour that the recipe calls for and it turned out way better than I expected. The dough was robust enough for two perfectly crunchy “pizza rolls,” or “Strombolis,” so am definitely going to be adding cornmeal to my pizza dough from now on.
Buffalo Tempeh & Jalapeno Ranch Stromboli
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Ingredients
- 1 block tempeh, cubed
- 1 tsp sugar
- 1 ¼ tsp yeast
- 1 cup warm water
- 2 cups all purpose flour
- ½ cup cornmeal, plus extra for dusting
- 1 tsp sea salt
- 2 tbsp olive oil
- ½ cup hot sauce
- ¼ cup white vinegar
- 1 tbsp vegan butter or oil
- 1 cup cashews, soaked overnight
- 1 jalapeno
- 1 tbsp dry or fresh parsley
- ½ tbsp dill
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp onion flakes
- 1 tsp black pepper
- 1 tsp sea salt
- 1 tbsp chives
- 1 tsp lemon juice
- 2 tbsp nutritional yeast
For the pizza dough:
For the Buffalo sauce:
For the ranch:
Instructions
- Heat oven to 500 degrees.
- Prepare the dough by mixing together water, yeast and sugar. Let it sit for 10 minutes until frothy. Then add flour, cornmeal, salt and oil and knead until it forms a nice dough ball. Add more flour or water if necessary.
- Roll the ball in olive oil and let it rise in a warm spot with a wet towel over it. I like to put my dough ball in a bowl on top of another bowl with hot water in it. Let it rise while preparing the rest of the ingredients.
- In a small saucepan, stir together hot sauce, white vinegar and vegan butter and bring to a simmer over medium heat. Continually stir until it thickens.
- In a separate pan, saute tempeh cubes over medium heat until brown on all sides. Once the sauce is done, toss the tempeh in the sauce and set aside.
- In a blender or food processor, combine ingredients for the ranch with a little bit of water. Blend until smooth and set aside.
- Now, divide the dough into two equal sized balls and roll out into two long rectangles with a little bit of cornmeal on a clean, flat surface to prevent sticking.
- Layer the buffalo tempeh and jalapeno ranch over the middle of the flattened dough and roll up the ends and sides to form the Stromboli.
- Place seam side down on a parchment lined baking sheet and brush with a little bit more oil. Score the top of the Stromboli's with a sharp knife to allow any steam to escape.
- Bake until golden brown.
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