Try these Amazing Broccoli and Vegan Cheddar Bombs!

My dad is a true connoisseur of soups. When I was a kid, he used to make us some really good ones from scratch when he had the time. One of my absolute favorites was broccoli cheddar soup. It was warm, comforting, and made me feel safe and loved in a way only a big bowl of cozy soup can.

Now it’s my turn!

Now that I have a daughter of my own, I find myself thinking about how to bring those same feelings to her. I was going to make a classic (vegan) version of broccoli cheddar soup, and I probably still will, but this time, I wanted to do something a little more creative. A twist on the comfort food I grew up with, made with the same love but through a new lens.

The secrets in the dough!

So, instead of a soup, I decided to take my super simple basic pizza dough and turn it into something a little more unexpected: stuffed dough balls filled with lightly steamed broccoli and vegan cheddar. This is comfort food that’s anything but ordinary. Warm, cheesy, perfectly doughy little bites that hit all the right notes. Every time I take a bite, I feel all the feels.

You can absolutely use prepared dough if you’re short on time. Just make sure it’s vegan. A store-bought vegan pizza dough or biscuit dough works great! Just press it out, stuff it, and bake. You’re good to go.

That said, if you’ve got a little more time, making the dough from scratch is almost foolproof. My basic pizza dough is exactly that: basic, simple, and super reliable.

Whichever route you choose, I promise you’ll be making these again. They’re just that good.

Ingredients:

16 oz. Pizza dough, vegan  

1 1/2 C. Broccoli (chopped and slightly steamed)

1/2 C. Daiya Cheddar Style Shreds

4 Tbsp. Vegan butter( I use Earth Balance)

2 tsp. Garlic powder

1 tsp. Salt

1/4 C. Vegan Parmesan  (optional)

Directions:

1. Make pizza dough according to directions, or if you are using a store bought dough, preheat oven to 375.
2. Divide dough into 8 equal balls and roll until smooth.
3. Flatten out each ball and fill with a Tbsp. of broccoli and sprinkle with Daiya cheese, about a 2 tsps. each.
4. Fold dough around filling and pinch together to seal. Place sealed side down in cast iron pan that has been brushed with vegan butter.
5. Repeat and place each ball next to the other in a circle, and one in the center.
6. Let proof for about 10 minutes.
7. Brush with vegan butter and top with garlic powder, salt and vegan parm.
8. Bake at 375 for 18-20 minutes or until brown. I like to brush a little more vegan butter on top during baking to help brown.
9. Eat one or two or eight!