Who doesn’t love flatbreads?! They’re so good with every filling. I have not eaten meat for many years and I’m trying to reduce cheese and eggs as well. Nowadays, you can easily find lard-free and vegan flatbreads, and I managed to prepare this vegan-filled flatbread that everyone loved. Follow it up with the crazy cake, a fully vegan chocolate cake, for a light and tasty lunch or dinner.
Let’s get to work and prepare the vegan-filled flatbread.
OTHER VEGAN DISHES
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 3 flatbreads
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Preparation of Vegan-Filled Flatbread
- 3 lard-free flatbreads (vegan)
- 7 oz tofu
- 1 onion
- 3 tbsps extra virgin olive oil
- 2 tbsps double concentrated tomato paste
- as needed water
- 1 tablespoon curry
- 1 teaspoon chili powder
- 1 tablespoon chopped parsley
- as needed sun-dried tomatoes
- as needed Taggiasca olives (pitted)
- 2 zucchini
- 4 tbsps breadcrumbs
- as needed salt and pepper
Tools
This post contains affiliate links
- Pan
Steps for the Preparation of Vegan-Filled Flatbread
Slice the zucchini after washing them. Line a baking tray with parchment paper. Sprinkle with breadcrumbs. Arrange the zucchini slices. Season with salt, pepper, more breadcrumbs, and a drizzle of oil, and bake at 356°F (180°C) for 25-30 minutes.
Grate the tofu with a coarse grater and chop an onion roughly. Sauté the onion in a pan with a splash of oil. Add and toast the tofu. Deglaze with soy sauce. Add the tomato paste, water, curry, and chili powder, and cook for about ten minutes. Add the parsley only at the end of cooking.
Fill each flatbread with the zucchini, on which you place the tofu, enrich with tomatoes and olives, and close the flatbread. Season with extra virgin olive oil and bake for a few minutes. Serve immediately.
Storage
Store the ingredients in the fridge for a couple of days, but assemble the flatbread at the last minute.
