Veggie Flatbread Sandwich (Sweet and Spicy)
Veggie Flatbread Sandwich (Sweet and Spicy) requires approximately 35 minutes from start to finish. For $1.44 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 2. One serving contains 275 calories, 8g of protein, and 9g of fat. This recipe is liked by 400 foodies and cooks. This recipe from Healing Tomato requires baby arugula leaves, onions, strawberry fruit spread, and dried parsley. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 98%, this dish is awesome. Similar recipes include Veggie Flatbread Sandwich (Sweet and Spicy), Sweet-and-Spicy Asian Dipping Sauce with Sesame-Scallion Flatbread and Shrimp, and Sweet N' Spicy Veggie Pasta.
Servings: 2
Ingredients:
10 baby kale leaves
1 cup of broccoli crowns, chopped into small pieces
1/4 cup of shredded carrots (julienne style)
1 tsp of dried parsley
3 tsp of extra virgin olive oil
2 cloves of garlic
1/4 cup of red onions (julienne style)
1 tsp dried oregano
1/2 tsp of salt
1 Tbsp of silken tofu
2 Tbsp of Smucker's Strawberry Jalapeno Fruit & Honey
2 flatbreads
1 cup of white mushrooms, cut lengthwise
Equipment:
oven
mixing bowl
bowl
baking pan
frying pan
Cooking instruction summary:
Preheat oven to 400 degreesCut broccoli crowns into small pieces and add them to a mixing bowl. I used 1 cup in this recipeTo save time, buy chopped white mushrooms from the store. Add 1 cup of mushrooms to the broccoliFinely chop 2 cloves of garlic and add them to the bowlAdd 3 tsp of extra virgin olive oil to the bowl. Add 1 tsp of dried parsley and dried oregano to the bowl.Add 1/2 tsp of salt to the bowl. I always use caution when adding salt and I urge my readers to adjust it to their tasteMix all the ingredients in the bowl and transfer to a baking tray. Spread the veggies evenly on the tray and then put it in the oven. Bake for 25 minutes or until the mushrooms get tender and crispy. Also, the broccoli crowns will start to turn brown. When the veggies are roasted, remove the tray from the oven and let it coolWhile the veggies are roasting, add 1 Tbsp of silken tofu to a processor. Add 2 Tbsp of Smuckers Strawberry Jalapeno Fruit & Honey to the processor and blend on low speed until well blendedTake a flatbread and roast it on both sides. I put the flatbread on a medium pan and roasted each side for 15 seconds.Remove it from the heat and place it on a plate. Spread a generous layer of the spread and tofu mixture on the flatbreadAll the veggies will be placed on half of the flatbread and the other half will be used to cover the veggies. Start by layering with a bed of baby kale. If you prefer baby spinach, use that insteadAdd the roasted veggies first. I put about 1 cup on each flatbreadAdd 1/4 cup of shredded carrots and 1/4 cup of red onions. Both the carrots and onions are cut julienne style in my sandwich recipeClose the other half of the veggie flatbread sandwich and serve immediately
Step by step:
1. Preheat oven to 400 degrees
2. Cut broccoli crowns into small pieces and add them to a mixing bowl. I used 1 cup in this recipe
3. To save time, buy chopped white mushrooms from the store.
4. Add 1 cup of mushrooms to the broccoli
5. Finely chop 2 cloves of garlic and add them to the bowl
6. Add 3 tsp of extra virgin olive oil to the bowl.
7. Add 1 tsp of dried parsley and dried oregano to the bowl.
8. Add 1/2 tsp of salt to the bowl. I always use caution when adding salt and I urge my readers to adjust it to their taste
9. Mix all the ingredients in the bowl and transfer to a baking tray.
10. Spread the veggies evenly on the tray and then put it in the oven.
11. Bake for 25 minutes or until the mushrooms get tender and crispy. Also, the broccoli crowns will start to turn brown. When the veggies are roasted, remove the tray from the oven and let it cool
12. While the veggies are roasting, add 1 Tbsp of silken tofu to a processor.
13. Add 2 Tbsp of Smuckers Strawberry Jalapeno Fruit & Honey to the processor and blend on low speed until well blended
14. Take a flatbread and roast it on both sides. I put the flatbread on a medium pan and roasted each side for 15 seconds.
15. Remove it from the heat and place it on a plate.
16. Spread a generous layer of the spread and tofu mixture on the flatbread
17. All the veggies will be placed on half of the flatbread and the other half will be used to cover the veggies. Start by layering with a bed of baby kale. If you prefer baby spinach, use that instead
18. Add the roasted veggies first. I put about 1 cup on each flatbread
19. Add 1/4 cup of shredded carrots and 1/4 cup of red onions. Both the carrots and onions are cut julienne style in my sandwich recipe
20. Close the other half of the veggie flatbread sandwich and serve immediately
Nutrition Information:
covered percent of daily need
