I veganized a stromboli recipe from my friend Renee's booklet The Happy Lunchbox (scroll down to see the booklet). I substituted vegan deli ham slices and vegan mozzarella cheese for the ham and cheese in the original, and instead of pickles I used these adorable baby zucchini I found at the store, lightly seared to remove some of the moisture. The fillings are rolled up cinnamon-roll style in a white/wheat dough and baked. Renee's booklet also suggested packing popcorn for lunch, so here's a bag of popcorn sprinkled with the #1 vegan popcorn topping: nutritional yeast (Little shmoo says "Mmmm, cheesy flakes!"). For dessert there's raspberry fool made from layers of fresh raspberries and silken tofu-lemon custard.
Verdict: Even my husband liked the stromboli, and he usually won't touch vegan meat or cheese with a 10 foot pole! Thanks, Renee! The only leftovers were two pieces of baby zucchini and -- you guessed it -- a crust. 4 stars.