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Vegan Chicken Parmesan Calzone

My Vegan Philly Cheesesteak Calzone was such a hit on the blog and in my home so I’m especially excited about this Vegan Chicken Parmesan Calzone! I absolutely loved the Philly Calzone and knew I wanted to make another but wasn’t sure what filling I wanted to try. Then, I got the idea of making a Chicken Parm one night and well, then it dawned on me that I should put it in a calzone! A Vegan Chicken Parmesan Calzone?! Yep. This calzone is so filling and absolutely delicious.

I’m not a lover of chickpeas but am a lover of aquafaba so I often have chickpeas around. I’m so excited that I finally found a way that I can use up all those chickpeas. You can barely taste them but they give the seitan a nice layering with more of a shredded like texture. It added exactly what I wanted in this recipe. I paired mine with a homemade quick marinara, some vegan mozzarella, and vegan parmesan! All right, let’s get making this vegan chicken parmesan calzone!

Ingredients

Servings: 4

Total Prep & Cook Time: 1 hour 45 minutes – 2 hours

Calzone Dough:

  • 3/4 cup Warm Water, 115-120F
  • 2 tsp Instant Yeast
  • 2 cups All Purpose Flour
  • 1 1/2 tsp Salt
  • 1 1/2 tbsp Olive Oil, divided

Chickpea Seitan:

Servings: Makes 8 Pieces. You will only need about 5-6 for this recipe so reserve the others for different recipes. Use in pasta, salads, tacos, etc.

  • 1 can 15oz Chickpeas, save the aquafaba
  • 1 cup Vital Wheat Gluten
  • 1/4 cup Chickpea Flour
  • 2 tbsps Nutritional Yeast
  • 1 1/2 tsp Salt
  • 2 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Sage
  • 1 tsp Thyme
  • 1/2 tsp Black Pepper
  • 3/4 cup No-Chicken Broth, I recommend Better Than Bouillon
  • 1/4 cup Olive Oil

Marinara Sauce:

  • 1 tsp Olive Oil
  • 1 Shallot, minced
  • 2-3 Garlic Cloves, minced
  • 2 tsp Italian Seasoning
  • 1/2 tsp Salt, more to taste
  • Black Pepper, to taste
  • 1 15oz Can of Crushed Fire-Roasted Tomatoes
  • 2 tsp Agave Syrup, or sub sugar
  • 2 tbsps Non-Dairy Milk
  • 1-2 tbsp Fresh Basil

Chickpea Seitan Dredge:

  • Aquafaba, from can of chickpeas
  • 3/4 cup All Purpose Flour
  • 3/4 cup Breadcrumbs
  • 2 tsp Italian Seasonings
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Garlic Powder

Cheese:

  • 1 1/2 cup Vegan Mozzarella, I recommend Follow Your Heart
  • 3/4 cup Vegan Parmesan, I recommend Follow Your Heart

Instructions

Step 1: Make the Dough

  • Add the warm water heated to 115-120F and 1 tbsp of the olive oil to a medium sized bowl. 
  • Then, add in the instant yeast, all purpose flour, and salt on top of the water. Stir with a wooden spoon until crumbly. Then, pour the dough on to a clean surface and knead it for 2-3 minutes or until it comes together in to a smooth ball. 
  • Coat a large bowl with the remaining oil and place the dough in to the bowl and turn it over to cover both sides in oil. 
  • Cover with a damp dish towel and let rise for 1 hour.
  • Continue on to make the seitan and marinara while the dough rises.

Step 2: Make the Chickpea Seitan

  • Drain the can of chickpeas by pouring the aquafaba in to a small bowl. We will be using the chickpea liquid for our dredge.
  • Add the chickpeas to a large bowl and mash them with a potato masher or fork. You don’t want any whole chickpeas remaining.
  • Add the vital wheat gluten, chickpea flour, nutritional yeast, salt, onion powder, garlic powder, sage, thyme, and black pepper in the bowl with the chickpeas. Mix well.
  • Then, add in the no-chicken broth and the olive oil.
  • Stir with a wooden spoon until the dough comes together. Then, knead the dough for about 1-2 minutes.
  • Divide the dough in to 8 pieces.
  • Use your hands to smash down the seitan and form them in to an oval shape the best you can.
  • Bring half a pot of water to a boil. Then, place the seitan in to a steamer basket and cover with the lid. Place on the boiling water and steam for 30 minutes.
  • Remove from steamer basket and let cool for a few minutes. They are fragile so be careful.

Step 3: Make Marinara Sauce

  • Place a small pan on medium heat with 1 tsp Olive Oil.
  • Mince the shallot and garlic.
  • Add to pan and cook for a 2-3 minutes. Being careful not to burn.
  • Then, add in the italian seasonings, salt, and pepper. Stir well.
  • Next, add the crushed tomatoes and stir. Cover the pot, turn down to low, and let cook for 5 minutes.
  • After 5 minutes, turn off heat and stir in agave, milk, and fresh basil.
  • Set aside.

Step 4: Dredge + Pan-fry

  • Bring back the aquafaba from the can of chickpeas. We will be using that in this step.
  • In a separate shallow bowl, add the rest of the dredge ingredients. Mix well.
  • Heat a large pan on medium-high heat. Add enough oil to lightly cover the base of the pan.
  • Dip your chickpea seitan pieces in to the dry dredge, followed by the aquafaba, then back in to the dry dredge. Be sure to evenly coat.
  • Then, transfer the breaded seitan in to the hot pan and cook for 4-5 minutes or until golden brown. Flip and cook for another 3-4 minutes.
  • Remove and place on a wire rack.

Step 5: Assembly + Serving

  • Preheat oven to 425F
  • Line a baking sheet with parchment paper and set aside.
  • Lightly flour a clean surface.
  • Place the dough on the surface and divide in to 4 pieces.
  • Roll out each piece to be a 1/4in thick circle. Doesn’t have to be perfect.
  • Add a few spoonfuls of marinara sauce and some cheese on half of the circle leaving 1/2in of dough clean around the edge. Top the sauce and cheese off with 1 piece of the chickpea seitan and 1/4 of another to fill it out, if needed. Top with a little more sauce and cheese. You should have leftover sauce for dipping.
  • Pour some non-dairy milk or leftover aquafaba in to a small bowl and lightly brush along the border of half of the dough.
  • Now, carefully fold the other side of the dough over the filling and seal the edges. Continue until all 4 have been made.
  • Then, with a sharp knife score the top of the calzones to allow steam to escape.
  • Carefully transfer each calzone to the prepared baking sheet.
  • Bake for 16-20 minutes or until golden brown.
  • Let cool a few minutes before digging in.
  • Serve with leftover Marinara Sauce! Enjoy!

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