Vegan Pizza Pockets with Marinara Sauce

• Vegetarian

• Produce

  • 1/2 tsp Basil
  • 1 Bay leaf, small
  • 1 Bell pepper, organic
  • 1 Garlic clove
  • 1/4 tsp Garlic powder
  • 1 package Mushrooms, organic
  • 1/2 cup Onion
  • 1 Onion, medium organic
  • 1/2 tsp Onion powder
  • 1 tsp Oregano

• Canned Goods

  • 1 6oz can Tomato paste

• Condiments

  • 1 Marinara sauce
  • 1 can Olives
  • 1 8oz can Tomato sauce

• Baking & Spices

  • 1 1/2 tsp Active dry yeast
  • 2 1/2 cups All-purpose flour, organic
  • 1/4 tsp Coconut sugar
  • 1/2 tsp Coconut sugar or brown sugar
  • 1/4 tsp Salt
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 1 tsp Refined coconut oil
  • 1 tbsp Refined coconut oil, organic

• Dairy

  • 1 tsp Cashew parmesan, vegan
  • 1 Cashew parmesan or your favorite vegan cheese shreds

• Liquids

  • 1 cup Water

Found on whereyougetyourprotein.com

Description

Ingredients

• 2 ½ cups organic all-purpose flour
• 1 cup warm water
• ½ teaspoon coconut sugar or brown sugar
• 1 ½ teaspoon active dry yeast
• ¼ teaspoon sea salt
• 1 teaspoon refined coconut oil - melted
• ½ cup onion, chopped
• 1 garlic clove, minced
• 1 tablespoon organic refined coconut oil
• 1 6oz can tomato paste
• 1 8oz can tomato sauce
• 1 teaspoon oregano (full -do not level-)
• ½ teaspoon basil (full -do not level-)
• ½ teaspoon onion powder (full -do not level-)
• ¼ teaspoon garlic powder (full -do not level-)
• ¼ teaspoon coconut sugar
• ¼ teaspoon salt
• 1 small bay leaf
• 1 teaspoon vegan cashew parmesan (optional)
• 1 package organic mushrooms
• 1 medium organic onion
• 1 organic bell pepper
• 1 can olives, sliced
• Marinara sauce, recipe above
• Cashew parmesan or your favorite vegan cheese shreds

Directions

• Add the warm water and sugar to a large bowl and mix. Sprinkle the yeast over the water and let sit for about 10 min, or until the yeast is foamy and active.
• When the yeast is active, add in the salt and oil and mix.
• Now add a cup of flour to your bowl and mix well. Add the remaining flour, half a cup at a time, mixing until a dough forms.
• Take the dough out of your bowl and kneed on a floured surface for 5-7 min. (or you can skip this step and add everything to your stand mixer)
• Place the dough in a clean and oiled bowl. Turn the dough over and coat the other side in oil.
• Cover with a clean kitchen towel and place in a warm spot to rise for an hour. (I place my bowl in the oven with only the light on)
• While the dough rises, prep the sauce, veggies and parmesan.
• Chop the onion and garlic.
• Add the oil, onion and garlic to a sauce pan and sauté over medium-low heat, until translucent.
• Add in the remaining ingredients and mix well.
• Turn the heat to low, cover and let simmer for about 15-20 min.
• If needed, add water to achieve desired consistency. I prefer the sauce thicker for the pockets to prevent leakage, but for dipping I add a bit of water.
• Cook the mushrooms until they have released their moisture and are tender. Be sure to drain the liquid before adding to your pockets.
• In a separate pan, cook the onion and bell pepper until they are soft yet still have a slight crunch.
• Preheat your oven to 420º and line a baking sheet with parchment paper.
• Once your dough has doubled in size, place it on a clean surface and cut it into 8 equal pieces. (I use a knife and cut the dough like a pizza into 8 triangles)
• Form each dough piece into a ball, then roll them out.
• Add your filling to half of the flattened dough, leaving an edge to be folded closed.. Start with the sauce, then a sprinkle of parmesan, add your veggies and a few more sprinkles of parmesan. If using a vegan cheese shred, add to taste in place of the parmesan.
• Fold the empty side of the dough over your toppings and roll/fold the edges closed. (You may need to fold it about 2-3 times to make sure they are sealed)
• Place each pizza pocket on your baking sheet and brush the tops with oil and sprinkle with parmesan.
• Bake at 420º for 20-25 min.
• Cut in half and let cool before devouring.