Mushrooms, Garlic and Potato Calzone Recipe {Vegan}
This {Vegan} Wild Mushrooms and Potato Calzone Recipe was sponsored by Idaho Potatoes Commission. All opinions are my own. This post may contain affiliate links.
When the weather turns cold, Friday nights in our house typically involve mugs of hot cocoa, movie night, pizzas, and the occasional burst into tickle fights where I win every time.
My kiddos love their same topping pizza every time, no matter what I try, but I think that this time I’ve managed to win them over with this calzone recipe with sautéed wild mushrooms, roasted garlic, potatoes, and red onions. What they don’t know is that mom went vegan on them for dinner! While putting this potato calzone recipe together, between the flour magically getting all over everything for miles, my son, kept pinching spoonfuls of the vegan garlic mashed potatoes that I made! And just to note, I’m pretty sure a few of the crispy pan seared Idaho potatoes went missing too … via child number two.
I love all of the flavors in this potato calzone recipe, from the richness of the garlic mashed potatoes to the woodsy flavors of sauteed mushrooms!
Calzones are gorgeous pizza pockets stuffed with the usual pizza toppings, and then baked into a steamy bundle of flavor. For this calzone recipe, I decided to create a vegan version using my favorite Idaho potatoes two ways, one to mimic a sauce and the other as part of the vegetable stuffing. Using a creamy mashed potato, gives this calzone recipe that comfort food feel. Since this version is completely dairy free, I creamed up the potatoes using just over a cup of roasted garlic bouillon and a touch of extra virgin olive oil, so easy and according to my son, it’s his favorite way to eat them, win-win for me.
When you’re running out of time, as seems to the case for me frequently, you can find pre-made pizza dough at your local grocery store, or you can enjoy some dough therapy and make your own pizza dough. If making your own dough, you’ll only need about half of the recipe. I usually take my pizza dough and divide it into about 6 equal rounds, then securely wrap in plastic wrap and place in a freezer bag, and freeze for the next time I need to make a calzone or pizza.
Calzones are ideal for pizza night, or a casual dinner with friends and family. You can even let your guests make their own for a bit of fun in the kitchen.
When looking for ingredients, try to get the best quality you find and that fits in your budget. For the potatoes, it’s easy to find the best, just look for the “Grown in Idaho” seal, and you’re all set to enjoy a full of flavor potato every time!
For other great Idaho Potato recipes, try this comfy Colombian soup recipe or this Instant Pot dinner recipe!
ENJOY!
Wild Mushrooms, Roasted Garlic and Potato Calzone Recipe {Vegan}
Layered with flavors and taste stunning, Wild Mushrooms, Roasted Garlic and Potato Calzone Recipe {vegan}, perfect for pizza night!
Ingredients
- 1/2 Pizza dough recipe here or you can use store bought
- Flour, for dusting
- 3 - 4 tablespoons olive oil
- 4 sprigs fresh thyme, leaves picked
- 1 - 2 teaspoons salt
- 1/2 - 1 pound, Idaho potatoes, peeled, sliced into 1/4 inch slices, and cooked(I used Russet Idaho Potatoes)
- 4 ounces mixed mushrooms, cleaned and sliced (I used a gourmet blend)
- 1 small red onion, sliced
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 1/2 cup mashed Idaho potatoes, recipe below
- Vegan Mashed Potatoes:
- 1 pound Idaho potatoes, diced and cooked
- 2 - 4 tablespoons olive oil
- 1 - 1 1/2 cups garlic bouillon (I used 2 teaspoons roasted garlic bouillon base mixed with 1 cup water)
- Salt and freshly ground pepper to taste
Instructions
- Prepare the pizza dough if making yourself (you'll only need 1/2 of this recipe).
- Make the vegan mashed potatoes, first fill a large pot with water, add about 1 tablespoon of salt, diced potatoes and cook until fork tender. Drain, and mash with a fork or potato masher. Add in the roasted garlic bouillon and olive oil, continue to mash until creamy and you've reached a consistency you like. Season to taste with salt and pepper. Set aside.
- Preheat the oven to 400°. Line a baking sheet with parchment paper, aluminum foil, or use a pizza stone.
- Dust surface with flour, divide dough in half, roll out into about a 12 inch circle or oval shape and about 1/8 inch thick.
- Pour 3 - 4 tablespoons of olive oil into a large skillet and heat on medium high. Season the peeled, sliced potatoes with salt and pepper, and the thyme leaves. Carefully place sliced potatoes into skillet and cook for about 3 - 5 minutes each side. Remove from skillet and set aside.
- In same large skillet set over medium high heat. There should be enough olive oil left after potatoes, if not add another 1 - 2 tablespoons of olive oil. Add the mushrooms, onions to hot skillet, and saute for about 2 - 3 minutes, then add in the minced garlic. Saute until the mushrooms are tender and onions are translucent. Season with salt and pepper to taste.
- To make the calzone, spread about 1/4 cup of mashed potatoes to half of the pizza dough, leaving about 1/2 inch border, top with a pile of the sauteed mushrooms and onions, followed by the crispy potato circles.
- Fold the other half of the dough over the filling, and start to fold the edges and crimp to seal. Repeat with remaining dough. Place both on the parchment lined baking sheet or baking stone, bake in the 400°F pre-heated oven for about 18 - 22 minutes or until puffed up and nice and golden brown on top.
Serve and enjoy!
Notes
You can also add in your favorite vegetable, such as spinach, kale, broccoli or cauliflower.
Can also make a non-vegan version, by adding your favorite meat addition, such as sausage, pepperoni or shredded chicken.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.
I can’t wait to give it a try! Looks so good!
I love a good calzone — and love that these are vegan even more!