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vegan flatbread with mushrooms, sun dried tomato and spinach and a drizzle of balsamic glaze
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This vegan sun-dried tomato & spinach flatbread recipe is a staple in our home. It’s easy, delicious, and can be tailored to your tastes. Pair this with my vegan almond ricotta to make it a vegan flatbread, or use regular ricotta to have a vegetarian flatbread. We like stonefire naan flatbread, but another great thing about this recipe is that you can use any flatbreads you like! You may like a thinner crust, or thicker! You can also customize toppings to make this vegan flatbread recipe your own! Hope you enjoy!

vegan flatbread with mushrooms, sun dried tomato and spinach and a drizzle of balsamic glaze

Vegan Sun Dried Tomato & Spinach Flatbread

Servings 4

Ingredients
  

  • 4 Flatbreads of choice (personal size, so each flatbread feeds 1 person)
  • 6-8 ounces vegan ricotta (see my recipe) (You can use regular ricotta for a vegetarian flatbread)
  • 8 ounces sliced mushrooms (We use baby portobello but you can use any of your favorite mushrooms)
  • 6-8 ounces fresh spinach
  • sun dried tomatoes – we prefer the jarred kind in oil (to taste)
  • balsamic glaze (to taste)
  • garlic powder (to taste)
  • 1 tbsp olive oil or avocado oil

Instructions
 

  • Preheat your oven to 425 degrees.
  • If you have a pizza stone, stick it in the oven to preheat.
  • In a medium pan, preheat olive oil or avocado oil, then add mushrooms (season with salt & pepper to taste). Sauté until just tender. (You don't want to overcook, as they'll also be going into the oven.)
  • Read the package instructions for your flatbreads. Most require a little "pre-toasting" where you'll place them in the oven for a couple of minutes before you add toppings.
  • Once toasted, or if not pre-heating/toasting, spread vegan ricotta on evenly in a semi-thin layer on flatbread, top with mushrooms, sun-dried tomatoes, a bit of fresh spinach and a dash of garlic powder.
  • Place flat breads into oven (you may need to do two at a time depending on the size of your oven).
  • Bake until browning and crispy around the edges then remove from the oven to a cutting board.
  • Drizzle with balsamic glaze, cut and enjoy!

Notes

This recipe is mostly “to taste” and therefore doesn’t have a ton of exact measurements. Use my vegan ricotta recipe!
Keyword vegan
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3
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