Flatbreads with Harissa Mushrooms [vegan]

These flatbreads are topped with some moreish harissa mushrooms cooked in a smokey tomato sauce. 

These fluffy flatbreads are topped with some moreish harissa mushrooms cooked in a smokey tomato sauce. This can be a hearty and filling dish which you could serve for lunch or dinner. This recipe is very easy to make and so satisfying.

The best way to make the flatbreads

You possibly can simply make flatbreads at dwelling in quite a few other ways. For this recipe, I’ve used some self-raising flour however you need to use plain flour as on this recipe for Roasted cauliflower flatbreads with muhammara dip. Each plain and self-raising flours work very well.

The important ingredient to make fluffy, moist and smooth flatbreads is yoghurt. Each dairy-free and standard yoghurts are appropriate. Some dairy-free yoghurts like those which are coconut-based will add a little bit of an aftertaste so go for a impartial yoghurt resembling soy or oat if this isn’t to your style.

This recipe makes about 4 giant flatbreads. You will have a big non-stick pan to prepare dinner them. Temperature is vital so make certain the pan could be very scorching earlier than you place the primary flatbread in it. I don’t use any oil or grease. As an alternative, I merely prepare dinner every flatbread for two minutes or so on both sides till it begins to char. When performed, the flatbreads may be saved heat lined within the oven whilst you prepare dinner the remaining.

The best way to make the harissa mushrooms

The flatbreads are topped with some very moreish harissa mushrooms which you could begin making whereas the flatbread dough is resting.

The mushrooms are cooked with onion, garlic, crimson pepper and canned tomatoes. For spices, I’m utilizing rose harissa (that’s not as spicy as standard harissa), cumin and smoked paprika. I additionally included some chickpeas for added protein.

You possibly can depart the mushrooms to simmer whilst you prepare dinner the flatbreads. It will allow the sauce to thicken properly.

For those who love this recipe, you also needs to strive …

My Candy Potato Wraps with Tahini Harissa Dressing, my Spicy Roasted Cauliflower Wrap with Sriracha Cashew Cream and even my “No Duck” Hoisin Jackfruit Wraps.

I hope you take pleasure in these flatbreads with harissa mushrooms as a lot as we do. For those who do make this recipe, don’t overlook to tag me on Instagram!

Flatbreads with Harissa Mushrooms [vegan]

These flatbreads are topped with some moreish harissa mushrooms. Delish!

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Low Fats Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

Prep Time 10 minutes

Cook dinner Time 30 minutes

Whole Time 40 minutes

Course Bread, Fast & Simple, Sandwiches & Wraps

Delicacies Moroccan

Servings 4 individuals

Energy 603 kcal

Tools

• 2 giant frying pans

• 1 mixing bowl

• 1 Rolling Pin

Components  

1x2x3x

FOR THE FLATBREADS:

• 350 g self-raising flour
• 1 tsp salt
• 300 g dairy-free yoghurt
• 1 Tbsp olive oil

FOR THE HARISSA MUSHROOMS:

• 2 Tbsp olive oil
• 80 g crimson onion
• 2 garlic cloves
• 1 crimson pepper, diced
• 250 g mushrooms, sliced
• 400 g can chopped tomatoes
• 1 tsp cumin
• 1 tsp smoked paprika
• 3 Tbsp rose harissa
• 400 g can chickpeas
• 1 small handful of chopped coriander leaves
• lemon juice to style
• salt

TO SERVE:

• dairy-free yoghurt
• contemporary coriander

Directions 

• In a bowl combine collectively the flour and salt. Add the yoghurt and olive oil and knead till you might have a easy and elastic dough. Add a bit extra flour if the dough is simply too moist or a bit extra yoghurt if the dough is simply too dry. Cowl and put aside for 20 minutes to relaxation.

• You can begin making the harissa mushrooms whereas the flatbread dough is resting.

• Warmth some olive in a big frying pan. Add the finely chopped onion and the crushed garlic. Fry gently till smooth.

• Add the diced pepper and the sliced mushrooms. Fry on medium to excessive warmth till the mushrooms begin to soften.

• Add the chopped tomatoes, drained chickpeas, cumin, smoked paprika and rose harissa. Simmer on medium warmth till the mushrooms and pepper are cooked and the sauce has thickened. Cut back the warmth to low when you really feel the greens have gotten too dry.

• Whereas the mushrooms are cooking, you can begin cooking the flatbreads.

• Reduce the dough into 4 even balls. Add flour to your working floor and roll out every dough ball to a 20cm / 8 inches circle.

• Warmth a non-stick pan on excessive. When the pan could be very scorching, place the primary flatbread in it. Don’t use any oil or grease, merely prepare dinner the flatbread 2 minutes or so on both sides till it begins to char. When performed, maintain it lined in a heat oven whilst you prepare dinner the remainder of the flatbreads.

• Simply earlier than serving, add a handful of chopped coriander leaves to the harissa mushrooms. Season to style with lemon juice and salt.

• Place some harissa mushrooms on prime of every flatbread. Prime with some yoghurt and contemporary coriander.

Vitamin

Serving: 300gSodium: 1156mgCalcium: 189mgVitamin C: 53mgVitamin A: 1482IUSugar: 11gFiber: 10gPotassium: 884mgLdl cholesterol: 10mgEnergy: 603kcalMonounsaturated Fats: 9gPolyunsaturated Fats: 3gSaturated Fats: 4gFats: 17gProtein: 22gCarbohydrates: 93gIron: 4mg

Key phrase Flatbread, harissa, mushroom

DID YOU MAKE THIS RECIPE? Go away a assessment within the feedback beneath! or share it on Instagram tagging @theflexitarianuk.

I can’t wait to see your posts!