Vegan Stromboli with Capicola Ham and Mozzarella

INGREDIENTS:
Capicola Ham from The Herbivorous Butcher (about 1/4 lb)
Mozzarella slices from The Herbivorous Butcher (about 1/4 lb)
2 tbsp olive oil
Button mushrooms, sliced (about 1/2 of an 8oz package)
1 garlic clove, minced
Vegan pizza crust dough (homemade or premade)
Flour (enough to lightly cover surface for working with dough)
1 tbsp of Italian seasoning
Pinch of coarse salt
Marinara sauce, for dipping

DIRECTIONS:
Heat 1 tbsp olive oil in a skillet on medium heat. Add minced garlic and sliced mushrooms. Cook until mushrooms are lightly browned, about 3 minutes.

Lightly cover work surface with flour. Stretch or roll out pizza dough into a large rectangle. (Roughly 10 x 14") Brush the dough with olive oil, then sprinkle Italian seasonings evenly over the top. Reserve a bit of olive oil and Italian seasoning for later.

Layer Capicola ham slices across the middle of the dough, lengthwise. Make sure to leave a little space at each end, so the fillings don't spill out! Add vegan mozzarella cheese slices over the ham and then top cheese with the mushroom and garlic mixture.

Carefully roll the dough into a log and gently seal the seam and the ends of the roll. Place the roll seam-side down on a baking sheet covered in parchment paper. Brush the top of the dough with the remaining olive oil and Italian seasoning, then sprinkle with coarse salt. Cut small diagonal slits into the top of the dough.

Bake at 425° F until golden brown and puffy, approximately 15 minutes.

Allow the stromboli to cool for 5 minutes. Cut into thick slices with a serrated knife. Serve with marinara sauce.

Get creative by adding onions, green peppers, fresh basil or other vegan meats like pepperoni or sausage.

Thank you to Carly and Blake from We Are Meatless for creating this meal! Check out their Etsy shop, and follow along on their adventures on Facebook,Twitter and Instagram.

If you have a meal idea you'd like us to share, send the recipe and photos to laura@theherbivorousbutcher.com.

 

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Vegan Beer Brats 4 Ways

TOPPINGS 

PIZZA BRAT
Pizza sauce
Vegan mozzarella, shredded
Sautéed mushrooms
Green olives
Italian seasoning

DIRECTIONS
Grill brat and place in bun. Spread pizza sauce on brat. Sprinkle vegan mozzarella on top. Layer sautéed mushrooms, green olives, and/or your favorite pizza toppings. Finish with a shake of Italian seasoning.

BACKYARD BRAT
Sauerkraut
Sautéed onions
Mustard

DIRECTIONS
Grill brat and place in bun. Add sauerkraut and sautéed onions. Finish with mustard.

BURRITO BRAT
Seasoned refried beans (cumin, garlic salt, chili powder, paprika)
Vegan cheddar, shredded
Chopped avocado
Pico de gallo

DIRECTIONS
Grill brat and place in bun. Spread seasoned refried beans on top. Sprinkle vegan cheddar over beans. Top with avocado, pico de gallo, and/or your other favorite burrito toppings!

CHILI CHEESE BRAT
Vegan chili (canned or homemade)
Vegan herb smoked cheddar
Raw onion, chopped

DIRECTIONS
Grill brat and place in bun. Spread vegan chili over brat. Sprinkle herb smoked cheddar over chili. Top with raw chopped onions.

Thank you to Carly and Blake from We Are Meatless for creating this meal! Check out their Etsy shop, and follow along on their adventures on Facebook,Twitter and Instagram.

If you have a meal idea you'd like us to share, send the recipe and photos to laura@theherbivorousbutcher.com.

 

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Retail Showcase: Punk Rawk Labs

Punk Rawk Labs is a Minneapolis-based artisanal nutmilk cheese company. The nutmilk is fermented and results in flavorful, delicious cheeses. All of their products are soy-, gluten- and dairy-free.

 

#vegan #glutenfree #cashew #cheese #whatveganseat #vegansofig Packaging day!

A photo posted by Punk Rawk Labs, Inc. (@punkrawklabs) on

 

We carry Punk Rawk Labs' Nacho, Cashew Herbed and Cashew Smoked cheeses and look forward to stocking their soon-to-be-released Cashew of the Woods flavor.

Check out their GoFundMe page to learn more.

 

 

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