Italian Vegan Panzerotti Recipe – Yeast-free and Baked Version

Cooking with friends is always a wonderful experience and there are recipes that seem to be perfectly suited to this, such as vegan baked panzerotti without yeast. I’ve often organized vegan panzerottate with my friends, because it’s a fun way to do something together and relax in a creative way: there are those who work the dough, those who spread it, those who prepare the condiments, those who control the cooking, all immersed in a background of common laughter, serenity and fresh beer. The version of the panzerotti that I propose today is one of the tastiest ever tried, because was stuffed with BluRisella, a vegan spreadable cheese really irresistible and creamy made by Mozzarisella.

These panzerotti are perfect to prepare for dinner or as an appetizer and, moreover, are particularly light and genuine, thanks to the lack of yeast and the ingredients used, for example: spinach are able to protect the brain from aging, have a good content of folic acid that strengthens the immune system and are good for the skin; pine nuts contain iron useful to combat anaemia, magnesium that improves the mood and have antioxidant properties.

Who would have thought that a vegan recipe would be simple, fun to prepare, tasty and healthy at the same time?


Prep 20Total 15 mins| Portions: 15


Ingredients

 For the Dough

  • 250 g of spelt flour
  • Approx. 150 ml of warm Water
  • 3 tablespoons of Evo Oil
  • 2 teaspoons of Bicarbonate
  • Salt as needed

 For the filling

  • 150 g of  Blurisella spreadable vegan cheese
  • 100 g of fresh spinach
  • 50 g of toasted  pine nuts
  • 1 clove of garlic
  • Extra virgin olive oil as required.
  • Salt as needed.

Method

  1. In a bowl, place the warm water and mix it with the bicarbonate and a pinch of salt. Then, start to incorporate the flour and knead the mixture with the help of your hands. When the dough begins to take shape, transfer it to a clean, floured surface, add the oil and continue to work for about 10 minutes. Then, let it rest in a bowl covered with a clean cloth and in a dry place for at least 20 minutes.
  2. In the meantime, prepare the filling: heat a little oil in a pan and fry a clove of garlic until golden brown. Add the washed spinach and sauté for 4-5 minutes, so that they soften. Transfer the spinach into a mixer, removing the cooking liquids, and blend them together with BluRisella, pine nuts and salt as desired, until you get a fairly homogeneous, dense and spreadable mixture.
  3. At this point, take the dough and divide it into several pieces. Roll out each piece with the help of the pasta machine or with a rolling pin, so as to obtain thin and rectangular sheets. You will need to make about 15 circles from the dough, using a glass for example. In the middle of each circle, add a tablespoon of filling, then seal them well with your fingers, so as to form half moons filled (typical shape of panzerotti). Transfer them to a baking sheet, lightly oil them with a kitchen brush and bake them in a preheated oven at 160° for about 12 minutes. Finally, serve.

Italian Version

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Written by

Vegan Food Blogger, Recipe Developer, Food photographer, Plant Based Private chef based in London and available worldwide