In this recipe, you can make up the philly vegan steak and store in refrigerator, long before you need the filling for the calzone
1 large frying, saute pan or griddle.
1 cutting board
1 really heavy duty stainless steel spatula
1 french knife for slicing onions and mushrooms, or an asian cleaver
big bowl for dough rising
small bowl for yeast rising
plastic bag for covering rising bowl
some clean towels
rolling pin (french rolling pins are nice, no squeaky handles)
saute oil (canola, safflower, light olive)
large white onion, sliced very thin
Italian cherry peppers, slice (or pepperoncini)
Frozen vegan crumbles or refrigerated Lightlife crumbles
large fresh french baguette, soft
sliced button mushrooms
marinara sauce, not necessary for authenticity
2 1/2 tsps or 1 package of active dry yeast (not the self rising type or the pizza dough, or the bread machine type)
3 - 4 cups of all purpose flour, or, bread flour
1 TBL gluten (optional)
2 tsps salt
1/4 tsp sugar
as needed, warm water
as needed, olive oil or oil of choice for the bowl
For calzone/pizza dough, please refer to the dough recipe, unless you have a frozen dough or you are a pro, you will not need an additional recipe.
Heat up your saute pan with the oil and throw in your onions, peppers, mushrooms and saute over very high heat until brown, add the vegan crumbles and saute together to blend the flavors until they are all browned and grilled, turn the heat onto low and add the mayonnaise and flip around until spreadable. Now, either refrigerate for later use, or set aside to place on dough.
Preheat oven to 450 degrees at least 1/2 hour before baking
Place vegan mozzarella on bottom half of dough, then place philly vegan steak mixture on top of the mozzarella on the bottom half, place a little more mozzarella on top of the mixture, carefully flip over, make small knife mark slices on top and carefully put on pizza stone or baking sheet over light oil spray, place in oven until light to medium brown, remove and serve.