Spinach-Mushroom Pie
Submitted by Lee
Homemade yeast dough rolled around a savory filling of TVP, spinach, mushrooms, and tomato paste seasoned with Italian herbs. A vegan stromboli-style pie sliced into 16 rounds.
YIELD
8 servingsPREP
15 minCOOK
35 minREADY
1 hrsThink of this as a vegan stromboli. Homemade yeast dough gets rolled out, spread with a hearty filling, and rolled up like a jelly roll before baking.
The filling uses textured vegetable protein (TVP) hydrated with boiling water and Italian herbs, sauteed with mushrooms, thawed spinach, and tomato paste. Fennel seeds add that subtle sausage-like flavor without any meat.
The dough is simple: yeast, flour, water, a touch of oil and sugar. It rises while you make the filling, so the timing works out naturally.
Sliced into 16 rounds, it feeds a crowd and makes a great centerpiece for a vegan dinner or party spread.
Kitchen Tips
- Let the dough rise until truly doubled in size. Under-proofed dough is tough and dense after baking.
- Drain the thawed spinach thoroughly before adding it to the filling. Excess water will make the dough soggy from the inside out.
- Don’t overfill or roll too tightly. The dough needs a little room to expand in the oven without splitting.
- If the top browns too fast, tent it with foil for the last 10 minutes. The inside needs time to cook through.
Ingredients
Directions
Dough:
In a large bowl, mix together yeast, water, and sugar.
Let stand 5 minutes.
Add oil, flour, and salt.
Knead about 5 minutes into a smooth, elastic ball of dough, Cover and let rise until double in size, about 40 to 60 minutes.
Punch down.
Filling:
Mix together TVP, boiling water, oregano, basil, and fennel seeds.
In a large skillet, heat olive oil.
Sauté TVP mixture for a few minutes.
Stir in mushrooms, spinach, tomato paste, and water until heated through.
Preheat oven to 375℉ (190℃).
Roll the dough into a large oblong shape, spread filling evenly on top and roll up like a jelly roll.
Brush top with a little bit of milk or oil.
Bake for 30 to 35 minutes.
If crust begins to brown too much, cover with foil during the last 5 or 10 minutes.
Cut into 16 slices to serve.
Note: I have used half the oil in the bread and ⅓ the oil in the filling with good results.
Also, salt is really needed in the filling (if you like salt).
Comments
How long do you have to wait for the dough to rise enough to use as crust? Thanks.
It should rise for 40 to 60 minutes in a warm place. Thanks for your comment. Enjoy this delicious recipe!