Vegan Mushroom Flatbread
Elevate your plant-based dining with this delectable Vegan Mushroom Flatbread, featuring a homemade, golden-crisp crust topped with savory sautéed mushrooms, aromatic garlic, and fresh herbs like thyme and parsley. A hint of lemon juice brightens the earthy mushroom topping, while an optional sprinkle of vegan cheese adds a creamy, melty touch. Garnished with vibrant rocket (arugula) and a drizzle of olive oil, this flatbread is a perfect fusion of rustic flavors and modern vegan flair. Ready in under an hour, it’s an ideal quick dinner, shareable appetizer, or gourmet snack designed to impress. Perfect for mushroom lovers and those seeking a satisfying and wholesome plant-based recipe!
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Recipe Information
Ingredients
- 200 g All-purpose flour
- 1 tsp Instant yeast
- 1 tsp Salt
- 2 tbsp Olive oil
- 120 ml Warm water
- 250 g Mushrooms (variety of choice, e.g., cremini, shiitake)
- 2 Garlic cloves, minced
- 2 tsp Fresh thyme leaves
- 2 tbsp Fresh parsley, chopped
- 1 tbsp Lemon juice
- 0.5 tsp Salt (for mushrooms)
- 0.25 tsp Black pepper
- 50 g Vegan cheese (optional)
- 20 g Rocket (arugula) for garnish
- 1 tbsp Olive oil (for drizzling)
Instructions
In a large bowl, mix the flour, instant yeast, and salt together. Add 2 tablespoons of olive oil and warm water to the dry ingredients. Stir until a dough forms.
Turn the dough onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic.
Place the dough into an oiled bowl, cover with a damp cloth, and let rise in a warm place for 30 minutes until doubled in size.
While the dough is rising, clean and slice the mushrooms.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for 6-8 minutes until they are brown and tender. Stir in the fresh thyme, lemon juice, 0.5 teaspoon of salt, and black pepper. Remove from heat.
Preheat your oven to 220°C (428°F) and line a baking sheet with parchment paper.
Once the dough has risen, punch it down and roll it out on a floured surface to about 1/4 inch thickness, forming a flatbread shape. Transfer to the prepared baking sheet.
Optionally sprinkle vegan cheese over the dough, then evenly distribute the sautéed mushroom mixture on top.
Bake in the preheated oven for 10-12 minutes, until the flatbread crust is golden brown.
Remove from the oven and sprinkle fresh parsley on top. Allow to cool slightly.
Drizzle with a bit of olive oil, garnish with fresh rocket (arugula), slice, and serve warm.
Nutrition Facts
Calories |
1307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3848 mg | 167% | |
| Total Carbohydrate | 168.9 g | 61% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 6.3 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 282 mg | 22% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1257 mg | 27% | |
*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.
