Vegan Calzone Pie


Once again, I’ve veganised a non-vegan recipe. I’ve made this twice for church lunch and it was a hit both times. I don’t make Calzone in triangles, I pour everything in a big rectangle pie shell.


Some vegan cheese – see recipe at this blog.

Tomato Sauce

1 tablespoon olive oil

1 onion, chopped finely

1kg tomatoes, chopped

Pinch of sugar


Vegetable Mixture

A tin of lentils

1/2 bunch parsley, chopped finely

1 yellow capsicum, cut into thin strips

2 Lebanese eggplants, cut into thin strips

1 zucchini

1 red onion, sliced thinly

1 tablespoon olive oil

1/2 bunch parsley, chopped finely

1 tin of lentils – optional


220ml warm water

7g sachet dried yeast

1/2 teaspoon sugar

375g plain flour

1/2 teaspoon salt


To make filling, fry till soft the capsicums, zucchini eggplant and onion. Remove from pan and toss with parsley.

In a large frying pan add tomatoes and sugar. Bring to a boil. Simmer until thickened. Season. Stir in parsley. Cool completely.

To make dough, preheat oven to 200C. Stir water, yeast and sugar in a jug until dissolved. Place flour and salt in an electric mixer fitted with a dough hook attachment. Add yeast mixture. Knead on low, for 3 minutes.

Place dough in a large greased bowl. Stand, covered, with a tea towel, for about 30 minutes or until doubled in size.

Line a large lightly greased baking tray with the dough. Cook pie crust for ten minutes.

Remove from oven and pour the lentils and vegetables into the pie crust and top with vegan cheese.

Cook for about 25-30 minutes or until crisp and golden.



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