Vegan Cheesy Mushroom Flatbread
Serving Size: 2 People Prep Time: 10 Minutes Total Cook Time: 25 mins
Head to the kitchen cause I've got a VEGAN recipe I think you'll love!
Cheesy Garlic Mushroom Flatbread and Sauteed Lentils and Peppers.
This quick, simple, and tasty recipe is perfect for dinner or a hearty lunch.
This meal has all the necessary macronutrients and flavors.
Ingredients
4 Tortilla Wraps
6 tbsp Vegan Cheese ( I love the violife mozzarella shreds!)
4-6 Baby Portabello Mushrooms
Garlic and Herb Seasoning
Dairy-Free Butter Of Choice
1/2 cup of cooked Lentils
1/2 Bell Pepper
Scallion
Salt & Pepper
Avocado
Red pepper Flakes
BBQ Sauce
Fresh Cilantro
Cheesy Flatbread
Grab two tortilla wraps
Wash and dry 2-4 portabello mushrooms -depending on the size- and finely chop and place in a bowl
Add cheese, butter, garlic herb seasoning in the bowl with mushrooms and mix
Generously spread cheesy mushroom mixture evenly between tortilla wraps
Place in toaster oven until golden brown and cheese melted for about 6-8 minutes
Sauteed Lentils and Peppers
Grab your favorite color bell peppers and dice for some color and taste
Add minced garlic and scallion
Add a little water to a pot and add the peppers, garlic, and scallion
Once fragrant, add rinsed lentils to the pan
Kick up the flavor with some salt pepper, red pepper flakes, BBQ sauce, and fresh cilantro if you like
Cover to simmer for 8-12 minutes
Once everything is hot and ready - plate and decorate!
I topped off my lentils with a few slices of avocado, a drizzle of olive oil, and some dried herbs.
This meal is perfect for the quick and easy vegan or someone on a transitional journey of being plant-based.
Try this out and tag @goodeatswmo!
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Until Next Time,
