Best 2 Vegan Artichoke And Mushroom Flatbread Recipes
**Vegan Artichoke and Mushroom Flatbread: A Plant-Based Delight**
Indulge in the irresistible flavors of the vegan artichoke and mushroom flatbread, a culinary masterpiece that combines the savory richness of artichoke hearts and earthy mushrooms with a crispy, golden crust. This delectable flatbread is a symphony of textures and flavors, offering a delightful balance between the tender chewiness of the crust and the medley of sautéed vegetables. Whether you're hosting a casual gathering or seeking a satisfying meal, this vegan flatbread is sure to tantalize your taste buds and leave you craving more.
**Additional Recipes to Explore:**
1. **Vegan Flatbread with Roasted Vegetables:** Elevate your flatbread experience with a vibrant array of roasted vegetables, such as bell peppers, zucchini, and cherry tomatoes. This recipe offers a colorful and nutritious twist on the classic flatbread, making it a healthy and flavorful option for any occasion.
2. **Artichoke and Spinach Stuffed Shells:** Dive into the comforting embrace of artichoke and spinach stuffed shells, a delightful pasta dish that combines the briny tang of artichoke hearts with the earthy goodness of spinach. Enrobed in a creamy sauce and topped with a sprinkling of cheese, these stuffed shells are a true indulgence for pasta lovers.
3. **Creamy Mushroom Soup:** Embrace the umami-rich flavors of creamy mushroom soup, a velvety smooth and comforting dish that showcases the earthy essence of mushrooms. This classic soup is a culinary haven for mushroom enthusiasts, offering a symphony of textures and a symphony of aromas.
4. **Portobello Mushroom Burgers:** Satisfy your burger cravings with portobello mushroom burgers, a meatless alternative that packs a flavorful punch. Grilled to perfection, the portobello mushrooms serve as hearty patties, complemented by a medley of fresh vegetables and your favorite burger toppings.
5. **Mushroom and Barley Risotto:** Embark on a culinary journey with mushroom and barley risotto, a delectable fusion of earthy mushrooms and nutty barley. This creamy and comforting dish is a celebration of textures and flavors, offering a delightful symphony of tastes with every bite.
MOMMA'S ARTICHOKE HEARTS AND MUSHROOM BAKE
If it's a stuffed artichoke, it must be Christmas! I remember the traditional holiday menu called for stuffed artichokes. Preparation was an ordeal so, as Momma grew in years and wisdom, she came up with this alternative. (it's easier to eat too) Between you and me, it tastes even better when it rests, so don't be afraid to assemble it ahead of time. It's a great vegetable casserole on its own; a vegetarian's delight. Easy to do and a real crowd pleaser ... enjoy!
Provided by Gingerbee
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Drain artichoke liquid and slice hearts in quarters.
- Clean and slice mushrooms.
- Place 1 tablespoon of olive oil at the bottom of a covered casserole dish.
- Arrange the artichoke hearts on the bottom and top with a layer of sliced mushrooms.
- Sprinkle with salt & pepper.
- Top with 1/4 of the breadcrumbs.
- Drizzle 1 tablespoon of olive oil onto the breadcrumbs and repeat the layers again.
- Finish the top layer of breadcrumbs with the remaining oil and top with parmesan cheese.
- Cover and bake in a 350 degree oven for 30 minutes.
- Remove the cover and brown the top until golden in color and serve.
VEGAN ARTICHOKE AND MUSHROOM FLATBREAD
Quick and easy vegan flatbread that's great for brunch or dinner! All the flavors come together seamlessly for this culinary delight!
Provided by MeatOrVegan
Categories Pizza
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Let pizza dough sit out until it comes to room temperature, about 20 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Stretch pizza dough to desired shape and place on the prepared baking sheet. Brush dough with a thin coat of olive oil.
- Bake dough in the preheated oven until it is cooked all the way through and the edges are lightly browned, 20 to 25 minutes.
- While the dough is cooking, heat a large skillet over medium heat. Add remaining oil. When oil is hot, add shallot and garlic and cool until they start to turn translucent, 1 to 2 minutes. Add mushrooms and cook until browned, 5 to 7 minutes. Stir in artichoke antipasto and cook until heated through, 2 to 3 minutes. Season with salt and pepper and remove from heat.
- Remove dough from the oven; brush lightly with truffle oil. Spread mushroom-artichoke mixture on top, sprinkle with arugula, drizzle gently with balsamic glaze, and top with lemon zest. Cut and serve.
Nutrition Facts : Calories 401.4 calories, Carbohydrate 60.2 g, Fat 12.5 g, Fiber 2.5 g, Protein 11.6 g, SaturatedFat 1.4 g, Sodium 862.9 mg, Sugar 7.2 g
Tips:
- Choose ripe artichokes: Look for artichokes that are heavy for their size and have tightly closed leaves.
- Trim the artichokes properly: Cut off the stem and the top third of the artichoke. Then, use a spoon to scoop out the fuzzy choke from the center.
- Cook the artichokes until tender: You can boil, steam, or roast the artichokes until they are tender. Boiling is the quickest method, but roasting brings out the best flavor.
- Use a variety of mushrooms: This recipe calls for cremini mushrooms, but you can use any type of mushroom you like. Some other good options include shiitake, oyster, and portobello mushrooms.
- Don't overcrowd the flatbread: When assembling the flatbread, make sure not to overcrowd it with toppings. Otherwise, the flatbread will be soggy and difficult to cook.
- Bake the flatbread until golden brown: Bake the flatbread in a preheated oven until the crust is golden brown and the cheese is melted and bubbly.
Conclusion:
This vegan artichoke and mushroom flatbread is a delicious and easy-to-make meal. It's perfect for a quick lunch or dinner, and it's also a great option for entertaining guests. The artichokes and mushrooms provide a savory and earthy flavor, while the cheese and herbs add a creamy and tangy touch. This flatbread is sure to be a hit with vegans and non-vegans alike.
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