Vegan Flatbread Three Ways

These flatbread recipes are perfect for weeknight dinners or Friday night parties. Each can serve one person as a main entrée, or can be used as an appetizer for 2-3 people. They are quick and delicious, but look beautiful and elegant! They are easy to double or triple to serve more people. The Big Mac Flatbread is savoury and delicious, like an open-faced Big Mac. The BBQ ‘Chicken’ Flatbread is perfect to serve company on Saturday nights and tastes like vegan pub food. The Onion & Pear Flatbread is fancy and elegant and would be perfect for a romantic date night.

Not sure what the do with leftover ingredients? I can help! If you have leftover Gardein beefless crumbles, try making Sweet Garlic Beef, Vegan Big Mac Poutine or a DIY Chipotle Bowl. If you have leftover creamy herb dressing, use as a dip for fresh veggies or make a salad the next day. You can add leftover vegan chicken, too.

If you make any of these recipes, let me know in the comment section below. Or, post a photo on instagram and tag me @thatcanadianvegan. I’d love to see your creations!

Big Mac Flatbread

  • Servings: 1
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This flatbread is super easy, delicious & like a open faced big mac! This recipe makes one entrée sized flatbread, or can be an appetizer for 2-3 people.

Ingredients

  • 1 flatbread (approx. 120 g or 6” square)
  • ¼ bag of Gardein beefless crumbles
  • 2 tbsp vegan shredded cheese (optional)
  • 2 tbsp chopped dill pickles
  • 1 tbsp chopped white onion
  • ½ cup shredded lettuce
  • 1 tbsp ketchup
  • 1 tbsp sweet relish
  • 2 tbsp vegan mayo

Directions

  1. Preheat your oven to 400° F.
  2. Cook Gardein beefless crumbles according to package directions.
  3. Add vegan cheese (optional – my husband likes it, I prefer no cheese in this recipe) and cooked beefless crumble to the flatbread.
  4. Bake for 10-15 minutes, or until the bottom of the flatbread is crispy and brown.
  5. Mix the ketchup, relish and vegan mayo in a small bowl.
  6. Remove the flatbread from the oven and add shredded lettuce, pickles, onion and the big mac sauce.
  7. Serve immediately and enjoy!

BBQ ‘Chicken’ Flatbread

  • Servings: 1
  • Print

This flatbread is delicious, packed with flavour & is perfect for Friday nights! This recipe makes one entrée sized flatbread, or can be an appetizer for 2-3 people.

Ingredients

  • 1 flatbread (approx. 120 g or 6” square)
  • 1 cup of vegan chicken (I like Yves or Gardein)
  • 3 tbsp of vegan BBQ sauce
  • ½ cup shredded lettuce
  • 1 tbsp chopped red onion
  • 1 cup vegan mayo
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh dill
  • 2 tbsp chopped green onion
  • 1 tbsp nutritional yeast
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 2 tsp lemon juice
  • 1 tbsp water
  • salt and pepper to taste

Directions

  1. Cook the vegan chicken according to package directions.
  2. While your vegan chicken is cooking, mix the creamy herb dressing. In a bowl, add the vegan mayo, parsley, dill, green onion, nutritional yeast, onion powder, garlic powder, lemon juice and water. Season with salt and pepper to taste.
  3. Spread your favourite vegan BBQ sauce onto the flatbread. You can add hot sauce here, but it is optional of course – I add 1 tsp of Frank’s. Then add chopped vegan chicken and red onion.
  4. Bake the flatbread for 10-15 minutes, or until the bottom is crispy and brown.
  5. Top with shredded lettuce and the creamy herb dressing and enjoy!

Onion & Pear Flatbread

  • Servings: 1
  • Print

This flatbread is elegant and looks so fancy! This recipe makes one entrée sized flatbread, or can be an appetizer for 2-3 people.

Ingredients

  • 1 flatbread (approx. 120 g or 6” square)
  • 1 tbsp cooking oil (I use grapeseed oil or coconut oil)
  • 1/2 tbsp garlic infused olive oil (or olive oil and 1 garlic clove)
  • ½ cup white onion (approximately ¼ of the onion)
  • 1/3 cup eggplant (approximately 1/3 of the eggplant)
  • 1/2 bartlett pear (thinly sliced)
  • pinch of nutritional yeast
  • ½ cup spinach or arugula
  • pinch of salt

Directions

  1. Preheat your oven to 400 ° F.
  2. Heat 1 tbsp of cooking oil in a pan on medium heat. Add in chopped eggplant, onion and a pinch of salt. If you don’t have garlic infused olive oil, add in 1 minced garlic clove. Cover and let cook for 10 minutes, stirring often.
  3. Drizzle ½ tbsp of garlic infused olive oil (or regular olive oil if necessary) onto the flatbread. Add the sautéed onion and eggplant when they are fully cooked and have browned. Then add thinly sliced pear.
  4. Bake the flatbread for 10-15 minutes, or until the bottom becomes brown and crispy.
  5. Top with a sprinkle of nutritional yeast and arugula or spinach.
  6. Serve immediately and enjoy!

thatcanadianvegan_flatbread3ways

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