Sometimes you just want comfort food. And one of the great things about intuitive eating is that you can have it whenever you want, without guilt!
Before I was vegan, I loved the Irish boxtys they’d serve at a pub in San Diego–essentially a potato-filled calzone with cheese and meat. (I’ve since learned that’s not what a boxty technically is, but that’s not the point!)
So on a dark and stormy night, I decided to come up with my own vegan version… which ended up surprisingly healthy for the comfort food goal. And then at my fiancé’s request, I made it again the next night, and the next week. We’re addicted. It’s definitely found its way into our comfort food rotation that used to primarily consist of homemade burgers and pizza.
It’s hearty and very savory thanks to the beef, and the potatoes are super satiating. Plus, the cheese sauce is secretly based on whole foods!
Makes 1 large calzone, serves 2
- 3 medium peeled gold potatoes, about 450g total
- 3 tablespoons unsweetened nondairy milk (I used soy)
- Dash of garlic powder
- Half a package Beyond Beef ground (or sub another vegan beef)
- 1/2 cup chopped white onion
- 1 large uncooked pizza crust (I use whole wheat)
- 2/3 the cheese sauce recipe below, save the rest for dipping!
- Preheat oven to 440 degrees F. Put potatoes in a pot, fill with enough water to cover them by a few inches, and put it over high heat. If you want them to boil faster, chop the potatoes before putting them in the pot. Boil potatoes until they are fork-tender and able to be mashed.
- Meanwhile, sauté the beef and onions together according to the directions on your vegan beef package. For the Beyond ground, break it up into chunks as you sauté it so it turns into crumbles (or whatever sized chunks you’d like in your calzone). Remove from heat once the beef is cooked and onions are translucent. Be careful not to overcook, since they’ll get cooked more in the oven.
- Drain the potatoes and transfer them to a bowl. Mash the potatoes, adding the dash of garlic and milk as you do until they are a creamy texture. Add more milk as necessary, or you could add vegan butter if you want them to be richer.
- Roll out the pizza crust into a circle, as you would for a normal pizza. I use parchment paper on top of a baking sheet, but you can use whatever pizza baking method you prefer. First layer on the mashed potatoes, then layer the beef and onions on top, then add the cheese sauce. Be sure to leave at least an inch around the edges free of any toppings. Then, fold the crust in half so that the edges line up, and pinch it together. (If any filling comes out the sides at this step, don’t worry about it–I just eat it 😉 )
- Bake for 12-14 minutes at 440 degrees, or until the crust begins to get firm when tapped and is golden brown.
- Remove from oven, cut it in half, and serve! You can hold it in your hand like a pizza pocket if you’re in an especially comfort-food-y mode (that’s what we do!). We also sometimes dip it in the extra cheese sauce, or drizzle it on top.
- 1 cup roughly chopped gold potatoes
- 1/4 cup chopped carrots
- 1/2 cup chopped onion
- 1/2 cup raw cashews
- 1/4 cup unsweetened nondairy milk (I use soy)
- 1/2 cup water
- 1 tablespoon lemon juice
- 2 tablespoons nutritional yeast flakes
- 1/4 teaspoon garlic powder
- 1 teaspoon salt (or to taste)
- Boil the potatoes, carrots, and onion until tender. (You can do this along with the potatoes for the calzone–just be sure you separate them to get the right amounts in each!)
- Combine all the ingredients in a blender, and blend until smooth. Add more salt and lemon to taste.