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Title: Spicy Mushroom Stromboli
Categories: Italian
Yield: 4 Servings

1 tb Olive oil;
- plus more for brushing
1 lg Onion; sliced
1 sm Red bell pepper;
- seeded & sliced
2 cl Garlic; minced
8 oz White mushrooms; sliced
16 oz Extra-firm tofu;
- drained & crumbled
14 1/2 oz Can diced tomatoes; drained
1 tb Fresh basil; minced -OR-
1 1/2 ts Dried basil
1 ts Fresh oregano; minced -OR-
1/2 ts Dried oregano
1/4 ts Red pepper flakes
Salt
Black pepper; freshly ground
Traditional pizza dough

Place a baking sheet in the oven and preheat the oven to 400?F.

Heat the olive oil in a large skillet over medium heat. Add the onion,
cover, and cook until softened, about 5 minutes. Add the bell pepper
and garlic, cover, and cook until softened, about 5 minutes. Stir in
the mushrooms and cook, stirring a few times, until they release
their liquid, about 3 minutes. Stir in the tofu, tomatoes, basil,
oregano, red pepper flakes, and salt & pepper to taste. Cook until
the liquid is evaporated, about 10 minutes. Remove from the heat and
set aside to cool.

Punch the dough down. On a lightly floured work surface, roll out
into a 9x13" rectangle. Top with the filling, spreading it to within
1" of the edges. Beginning on a long side, roll the stromboli into a
log. Seal the dough by pinching it together along the ends and seam.
Brush the top with olive oil.

Carefully place the roll, seam side down, on the preheated baking
sheet. Bake until the crust is golden brown, 30 to 40 minutes. Let
stand at room temperature for 10 minutes before cutting crosswise
into slices.

Recipe by Vegan Planet by Robin Robertson

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