Avocado Pesto and Vegetable Flatbread
Using the previous vegan recipe for the avocado pesto, add it to flatbread with your favorite veggies and vegan cheese and you’ve got a quick and healthy meal!
Vegan, Vegetarian, Gluten Free, Plant-based
Ingredients
2 avocados
1 lemon, juiced
1/2 c raw cashews
2 garlic cloves
2 bunches of fresh basil
1/2 c nutritional yeast
1/2 t pink salt
fresh cracked black pepper
splash of water
flatbread (I used Rustik Oven)
vegan mozzarella (I used Daiya)
salt, pepper, and red pepper flakes (optional)
1 c mushrooms, chopped
1 c artichokes, chopped
1/2 c zucchini, chopped
1/2 c cherry tomatoes, cut in half
1 c fresh spinach
1 shallot, chopped
1 garlic clove, diced
Directions
Preheat the oven to 350.
Add the first nine ingredients to a food processor and blend until smooth to make the pesto. Take the last seven ingredients and sauté in a pan until the veg starts to soften. Optional to add salt and pepper.
Add a layer of pesto to the flatbread. Next spread the sauteéd veg on top. Then add the vegan cheese and bake for 5-8 minutes.
Enjoy!