Creamy Mushroom and Spinach Calzone

Ingredients for 2 servings:

• 1 roll(s) of pizza dough from the refrigerated section
• 300 g mushrooms, brown
• 150 g spinach
• 1 tbsp soy sauce
• ½ tsp herbs de Provence
• 2 garlic cloves
• 1 onion(s)
• salt and pepper
• 180 ml plant milk (plant drink)
• 3 tbsp nutritional yeast
• 2 tbsp tapioca starch
• 1 tsp onion powder
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp smoked paprika powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan and quick to prepare

Preheat the oven to 220°C (top/bottom heat). Slice the mushrooms, dice the onion and garlic. Combine the sauce ingredients in a blender. Sauté the onion and garlic in vegetable oil until translucent. Then add the mushrooms and immediately season with salt and pepper. Sauté until the mushroom liquid has evaporated and the mushrooms are browning. First stir in the Herbes de Provence, then the soy sauce, and gradually fold in the spinach. Once the spinach has collapsed, stir in the sauce and let it thicken. Roll out the pizza base lengthwise and mentally divide it into three pieces. Make even diagonal cuts in the right and left thirds. Spread the mushroom and spinach mixture over the middle third. Fold one left and then the right strip over each other one after the other. Finally, brush with plant-based milk and, if desired, sprinkle with sesame seeds or seeds. Bake in a hot oven for 20 minutes.