The original stuffed bagel recipe is full of cheese, eggs, and oil. It wasn’t too hard to convert it into a plant-based recipe. These remind me of a calzone—only bagel style. They are a bit time-consuming and labour-intensive, but they are great to have on hand for lunches, snacks, or on-the-go meals.
1 cup diced onion
6 ounces mushrooms, sliced
2 cups fresh spinach
2 tablespoons water
¼ teaspoon of sea salt
¼ teaspoon black pepper
1 recipe Vegan Ricotta Cheese
Naan Bread dough, unbaked
¼ cup sesame seeds
1. Preheat oven to 375°F. Line a baking sheet with
parchment paper and set aside.
2. In a skillet over medium-high heat, sauté the onion, mushrooms, and spinach
in the water until tender and spinach is wilted. Season with salt and pepper.
Drain thoroughly to remove the excess moisture.
3. In a bowl, fold the vegetables into the vegan ricotta cheese.
4. Divide the naan dough into 8 pieces. Place on a dry tray and allow to double
in size, 30 minutes. Roll each piece into a rectangle about 4 × 6 inches.
5. Bring a very large pot of water to a boil over high heat. You will be dropping
the bagels into this water, so make sure it is big enough to boil 4 bagels at a time.
6. Spread the ricotta mixture lengthwise down the middle of each rectangle,
leaving a 1-inch border all around. Roll these up like you would a burrito,
pinching and sealing the dough at the end. The trick here is to make sure you
seal firmly by using your fingers to pinch the dough shut so the filling does not
leak out. This will work only if there is no filling near the edge.
7. Drop the stuffed bagel into the boiling water and cook for 4 minutes.
8. Remove the bagels from the water with a slotted spoon and place on the
prepared baking sheet, seam side down. Repeat with the remaining bagels,
bringing the water back to a boil between batches.
9. Sprinkle each stuffed bagel with the sesame seeds. Make 3 small slits to
release steam and bake until golden brown, about 20 minutes.