1 cup textured vegetable protein or soy granules. Place the granules in a container, pour boiling water to cover them, and set aside for half an hour. Drain before using.
1 large onion, finely minced
1 green pepper, finely minced
1 medium potato, finely minced
5 cremini or button mushrooms, finely minced
1 medium tomato, finely minced
3 cloves garlic, minced
1 tbsp grated ginger
½ tsp dry thyme
½ cup dry white wine
1 tsp olive oil
1 tbsp coriander seeds + 1 tsp cumin seeds + 1 tsp black mustard seeds, all powdered
Ground black pepper to taste
1 chipotle pepper, finely chopped (use 1 tsp paprika if you don't have the stomach for this)
½ cup coconut milk
½ cup chopped coriander leaves
To make the dough, make a well in the center of the dry ingredients and pour in the wet. Knead the dough by hand or on low speed if using a stand mixer for 10 minutes. Add 1 tbsp of water if the dough is too dry. At the end of the kneading you should have a really smooth, supple dough.
Place the dough in an oiled bowl, turn around once to coat the top with oil, and allow the dough to rest about 1½ hours or until doubled.
Meanwhile, make the kheema filling. Heat the oil in a saucepan. Add the onions and saute for a minute. Add the mushrooms and potatoes and stir to coat with oil.
Add the white wine, salt, and some ground black pepper, and allow the vegetables to cook, stirring frequently, until the wine has evaporated and the vegetables begin to turn lightly golden.
Add the garlic and ginger and dry thyme and saute for a minute.
Add the tomato and the chipotle or paprika. Stir well to mix.
Add the powdered coriander, cumin and mustard and mix in.
Add the TVP after draining out all the water. Be sure to squeeze the TVP with your fingers to get out any excess water.
Stir in the TVP and cook for a couple more minutes. The vegetables should be really tender by now. If they aren't, cook a little longer, stirring, until they are.
Add the coconut milk and more salt and pepper, if needed.
Allow the mixture to cook until all the water has evaporated. The kheema should be thick with no visible liquid but it will not be dry.
Mix in the coriander leaves and take off the fire. Set aside to cool.
To make the naan-calzone shell, after the dough has risen for 1½ hours, divide it into six pieces. Shape them into smooth balls, cover with a damp kitchen towel, and set aside for 10 minutes so the dough relaxes, making it easier to roll.
Roll each ball into an oval, about six inches wide and seven inches in length. Place ⅙th of the kheema mixture on one side, leaving a 1-inch edge from the ends to form the seal.
Brush water on the edges of the calzone and pull the empty half of the calzone over the filled half. Press down the edges to seal, then crimp the edges up. Press down on the edges with the tines of a fork. You want to ensure a tight seal so the stuffing doesn't spill out during baking.
Place all the calzones on a lightly oiled baking sheet. Brush the tops lightly with some oil and sprinkle sesame seeds or poppy seeds on them, if desired.
Bake the calzones in a preheated 475-degree oven for 8-10 minutes until golden-brown spots appear on the top.
Serve hot with some marinara sauce or my Summer's End Pesto (recipe coming up next).
Recipe by Holy Cow! at http://holycowvegan.net/2011/10/kheema-stuffed-naan-calzones.html