Name: Vegan Sun Dried Tomato & Spinach Flatbread
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

Jump to Recipe Print Recipe

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

Print Recipe Pin Recipe

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

If you like this post, you make also like:

Carrot Cake Roll with Cream Cheese Filling

jessicalebrun

Hi, I’m Jessica! I am wife to Chris, and mom to Kaiper, Alana and Koa. I am a graphic designer, website developer and aspiring author. In this space, I share about everything from parenting, working from home, food we cook, and lots of things for kids! Learn more about me here.