A Stromboli by definition is a turnover filled with various meats and cheeses, but this is a vegan version so we replaced the meat and cheese with tempeh and a ranch flavored cashew spread. Whatever you want to call it, it is definitely worth making. Originally when I was making this recipe, I was going to use my go-to pizza dough recipe but I ran out of flour after the first two cups. I did have cornmeal on hand so I decided to try it in place of the last 1/2 cup of flour that the recipe calls for and it turned out way better than I expected. The dough was robust enough for two perfectly crunchy “pizza rolls,” or “Strombolis,” so am definitely going to be adding cornmeal to my pizza dough from now on.

Print Buffalo Tempeh & Jalapeno Ranch Stromboli Ingredients My Latest Videos 1 block tempeh, cubed

For the pizza dough: 1 tsp sugar

1 ¼ tsp yeast

1 cup warm water

2 cups all purpose flour

½ cup cornmeal, plus extra for dusting

1 tsp sea salt

2 tbsp olive oil

For the Buffalo sauce: ½ cup hot sauce

¼ cup white vinegar

1 tbsp vegan butter or oil

For the ranch: 1 cup cashews, soaked overnight

1 jalapeno

1 tbsp dry or fresh parsley

½ tbsp dill

1 tsp garlic powder

1 tsp onion powder

1 tsp onion flakes

1 tsp black pepper

1 tsp sea salt

1 tbsp chives

1 tsp lemon juice

2 tbsp nutritional yeast Instructions Heat oven to 500 degrees. Prepare the dough by mixing together water, yeast and sugar. Let it sit for 10 minutes until frothy. Then add flour, cornmeal, salt and oil and knead until it forms a nice dough ball. Add more flour or water if necessary. Roll the ball in olive oil and let it rise in a warm spot with a wet towel over it. I like to put my dough ball in a bowl on top of another bowl with hot water in it. Let it rise while preparing the rest of the ingredients. In a small saucepan, stir together hot sauce, white vinegar and vegan butter and bring to a simmer over medium heat. Continually stir until it thickens. In a separate pan, saute tempeh cubes over medium heat until brown on all sides. Once the sauce is done, toss the tempeh in the sauce and set aside. In a blender or food processor, combine ingredients for the ranch with a little bit of water. Blend until smooth and set aside. Now, divide the dough into two equal sized balls and roll out into two long rectangles with a little bit of cornmeal on a clean, flat surface to prevent sticking. Layer the buffalo tempeh and jalapeno ranch over the middle of the flattened dough and roll up the ends and sides to form the Stromboli. Place seam side down on a parchment lined baking sheet and brush with a little bit more oil. Score the top of the Stromboli's with a sharp knife to allow any steam to escape. Bake until golden brown. 3.1 http://veganfoodlover.com/buffalo-tempeh-jalapeno-ranch-stromboli/ VeganFoodLover.com