Posted in Breads, Pizza, Plant Based, Vegan

Mushroom Pizza Pocket – Plant Based (and oil-free!!!)

One of the things that gives people pause about going vegan is they think it means eating healthy ALL THE TIME. Let me tell you that’s not true. It’s easy to eat crap while eating vegan…if you let it happen. But no matter how bad it is, it is always better than it’s animal-based alternatives. But that doesn’t mean you should shy away indulging your not-so-great urges, it means that you should be honest and understand that desire happens and ignoring it is a one way street back to Junk Food Junction.

Instead, make what you feel like–for example, pizza pockets–and make it as healthy as you possibly can.

What does that look like, exactly?

This recipe was pretty easy and it doesn’t require a lot of ingredients to get the job done. Let’s start with what’s on the inside:

Crimini mushrooms
Oyster mushrooms
Vidalia onion (1)
Garlic (5 or 6)
Bell pepper (1/2 red & 1/2 yellow)
Rosemary (fresh sprig if you have it lying around)
Thyme & Oregano
Salt & black pepper

Since I didn’t use oil, I cranked the fire up when the mushrooms & rosemary were first added to the skillet until there was a slight char on the edges, when the water begins to cook out of the mushrooms, add a pinch of salt and some soy or Worcestershire sauce but be warned, I’ve found it pretty difficult to get my hands on vegan Worcestershire. Add a little bit of liquid–as needed–to keep from sticking.

Once mushrooms have started to brown, add onion and bell peppers, cook for about 5 to 7 minutes and then add garlic and herbs.

For the pizza dough, I went the lazy route and bought a fresh one from the bakery because it turns out they use olive oil instead of butter so that was a win for me!

Lay out the dough, I did it straight on the parchment paper, and then fill it as you desire. I went with the big ol’ pizza pocket method because the kitchen was very warm and the dough was getting sticky. Lay it out, fill it and fold it up, sealing the edges with water and your fingers. I don’t think you need to brush the top with oil or butter, I just added some cayenne pepper and sea salt to the outside for color and flavor.

While the pizza pocket cooked in the oven, about 20-25 minutes with my oven, I whipped up a quick salad of tomatoes, cucumber, scallions, kalamata & green olives with a lemon mustard vinaigrette and I grabbed some murături from the fridge (okay, from my mother-in-law’s fridge) to finish off the meal.

Seems a little too simple, right?

I thought the same thing but with all the pizza dough, I figured we should go the fresh/raw route to complete the meal because you need that fresh, nutritious fiber in your life, plus all the benefits of eating fermented/pickled vegetables. If you’re curious, it’s cabbage, pickles and cucumber this time around.

If this all vegan mushroom pizza pocket is feeling a little too healthy for ya, I know the perfect way to fix that.

bon appétit!



Contemporary romance writer, political comedy writer, ghostwriter and editor. Lover of coffee, off-key singer, vegan and all around crazy girl!

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