Vegan Stuffed Paneer Flatbread
Indulge in the delightful fusion of plant-based innovation and traditional flavors with this Vegan Stuffed Paneer Flatbread recipe. Perfect for vegans and food enthusiasts alike, this dish transforms the classic stuffed paneer flatbread into a dairy-free masterpiece using protein-rich crumbled tofu, zesty lemon juice, and aromatic spices like cumin and turmeric. The soft, whole wheat dough wraps around the vibrant filling, creating a hearty, flavor-packed bite. Quick and easy to prepare, with a prep and cook time under 45 minutes, these golden-brown flatbreads are ideal for a cozy dinner, a snack, or even party appetizers. Serve them warm with vegan yogurt or chutney for an irresistible, wholesome experience. Keywords: vegan paneer flatbread, stuffed flatbread, dairy-free recipe, plant-based paneer alternative, vegan comfort food.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 teaspoon Baking powder
- 1 cup Plain unsweetened coconut yogurt
- 0.25 cup Water
- 1 block (about 14 oz) Firm tofu
- 1 tablespoon Lemon juice
- 2 tablespoons Nutritional yeast
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 2 tablespoons Chopped fresh cilantro
- 1 small Chopped green chili
- 1 teaspoon Salt
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
Instructions
In a large mixing bowl, whisk together the whole wheat flour, baking powder, and 1/2 teaspoon of salt.
Add the plain unsweetened coconut yogurt and water to the dry ingredients. Mix until a dough forms. Knead for 5 minutes until smooth. Cover and set aside to rest for 15 minutes.
While the dough rests, prepare the vegan paneer filling. Begin by draining and pressing the firm tofu to remove excess water.
Crumble the tofu into a bowl using your hands or a fork. Add lemon juice, nutritional yeast, ground cumin, turmeric powder, garlic powder, remaining 1/2 teaspoon salt, chopped fresh cilantro, and finely chopped green chili. Mix until well-combined.
Divide the rested dough into 8 equal portions and roll each into a ball.
Take one dough ball and roll it into a small circle, approximately 5 inches in diameter, using a rolling pin. Place 2 tablespoons of the tofu filling in the center.
Pinch the edges of the dough together to seal the filling inside. Gently flatten the ball and roll it out again into a 6-inch circle. Be careful not to let the filling spill out.
Repeat the process with the remaining dough balls and filling.
Heat a non-stick skillet or griddle over medium heat. Brush the surface with a small amount of olive oil.
Place a rolled-out stuffed flatbread on the skillet and cook for 2-3 minutes, until bubbles form and the bottom is golden brown.
Flip the flatbread and cook the other side for an additional 2-3 minutes, brushing with more olive oil if needed.
Repeat with the remaining flatbreads.
Serve the vegan stuffed paneer flatbreads warm with vegan yogurt or chutney for dipping.
Nutrition Facts
Calories |
1666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2936 mg | 128% | |
| Total Carbohydrate | 200.9 g | 73% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 10.2 g | ||
| Protein | 83.3 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 760 mg | 58% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2081 mg | 44% | |
*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.
