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Tomato, Thai Sauce, Turmeric and Toasted Tempeh Flatbread

Serves: 6 | Time: 5 hours if you make the dough, 1 hour if you don’t | Difficulty Level: Medium

Shopping List:

For the Cream: Earth balance, 12 ounce can Coconut cream, 12 ounce can of Coconut milk, Nutritional yeast, Flour, Tomato paste, Coriander, Cardamom, Masala spice, Vegetable broth, Garlic powder

For the Dough: Flour, Olive oil, garlic powder, Italian seasoning, yeast, sugar, salt

Tomatoes, tempeh, Sesame oil, Turmeric

Ingredients/Measurements:

For the Cream:

1 tbsp earth balance

1 full 12 ounce can of coconut cream

? of a 12 ounce can of coconut milk

1 tbsp nutritional yeast

1/3 cup-1/2 cup of flour

2 tbsp tomato paste

? tsp coriander

? tsp cardamom

1 tsp masala spice

? cup-1 cup of vegetable broth

? tsp garlic powder

For the Dough:

2 cups of flour

3/4 cup of warm water

1 packet of yeast

1 tsp sugar

1/2 tsp Italian seasoning

1/2 tsp garlic powder

2 tbsp olive oil

1 tbsp sesame oil

1 1/2 cup of chopped tomatoes

1 cup of tempeh

1 tsp of turmeric

Directions:

Make the Dough here:

Make the Sauce here:

Once the dough is done, spread it out and coat it with the sauce.

Heat the sesame oil in a large pan, and add the tempeh. Cook for 5 minutes, stirring and allowing it to brown and toast. Remove from the heat and cover the sauce with the turmeric, tomatoes and tempeh. Bake at 425 for 20 minutes.

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