Vegan Classic Italian Piadine
Discover the irresistible charm of this Vegan Classic Italian Piadine, a plant-based twist on the beloved Italian flatbread. Crafted with a simple homemade dough of olive oil, flour, and a hint of baking powder, these pan-cooked piadine boast a soft, golden finish. The creamy cashew cheese filling, blended with nutritional yeast and garlic, adds a rich and satisfying flavor. Layered with fresh spinach, juicy cherry tomatoes, thinly sliced zucchini, and a drizzle of tangy balsamic glaze, this recipe delivers a symphony of textures and tastes. Perfect for a quick lunch, light dinner, or even a picnic, these vegan piadine are both wholesome and indulgent. Easy to make in under an hour, they’re a delightful take on a traditional Italian favorite, made accessible for a plant-based lifestyle.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 60 milliliters Olive oil
- 150 milliliters Water
- 100 grams Cashews
- 3 tablespoons Nutritional yeast
- 1 clove Garlic clove
- 1 tablespoon Lemon juice
- 75 milliliters Water (for cashew cheese)
- 0.25 teaspoon Salt (for cashew cheese)
- 100 grams Fresh spinach
- 10 pieces Cherry tomatoes
- 1 medium Zucchini
- 2 tablespoons Balsamic glaze
Instructions
Begin by preparing the cashew cheese. Soak cashews in hot water for at least 15 minutes. Drain and rinse.
In a blender, combine soaked cashews, nutritional yeast, garlic clove, lemon juice, 75 ml water, and 0.25 teaspoon salt. Blend until smooth and creamy. Set aside.
For the piadine dough, mix the flour, baking powder, and salt in a large bowl.
Add olive oil and water to the flour mixture. Stir until the dough comes together.
Transfer the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
Divide the dough into 4 equal pieces and roll each into a ball. Cover with a damp cloth and let rest for 20 minutes.
Roll each dough ball into a thin circle, about 8-10 inches in diameter.
Heat a skillet over medium-high heat. Cook each dough circle for about 2-3 minutes on each side until lightly browned and cooked through. Keep them warm under a clean kitchen towel.
Prepare the fillings: wash and dry the spinach, halve the cherry tomatoes, and slice the zucchini into thin rounds.
Spread a generous layer of cashew cheese on each piadina.
Layer fresh spinach, cherry tomatoes, and zucchini slices over the cheese.
Drizzle with balsamic glaze and fold the piadina in half.
Serve immediately. Enjoy your Vegan Classic Italian Piadine!
Nutrition Facts
Calories |
607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 668 mg | 29% | |
| Total Carbohydrate | 78.1 g | 28% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 7.6 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 500 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
