Cashew Spread Vegetable Flatbread

Name: Cashew Spread Vegetable Flatbread
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian
Ingredients: 100g cashews; 250g medium–firm tofu; 2 tbsp nutritional yeast; 1 tspgarlic powder; 1 tbsp olive oil; ½ teaspoon fine sea salt; 280 g skyr; 210 g self-raising flour; 1 red sliced onion; 1 cup broccoli; 100g kale; 1 tbsp olive oil; 1 garlic clove

7 steps

Prep:20minCook:20min

A high protein dough base with blended cashew tofu spread topped with a variety of vegetables - feel free to mix up the variation of vegetables you use and for a vegan-friendly dough a vegan yogurt alternative. I would recommend preparing the cashew spread in advance so it is ready to be used when convenient.

Updated at: Fri, 17 Nov 2023 14:51:50 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories492.4 kcal (25%)

Total Fat18.7 g (27%)

Carbs56.1 g (22%)

Sugars5 g (6%)

Protein26.2 g (52%)

Sodium941.1 mg (47%)

Fiber5.2 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

For the Cashew Spread

Step 1

Soak the cashews in boiling water for at least 10 minutes before draining.

cashews100g

Step 2

Add the tofu, nutritional yeast, salt, garlic powder and olive oil to the drained cashews and blend. Add some water if needed to help blend everything together.

medium-firm tofu250g

cashews100g

nutritional yeast2 Tbsp

garlic powder1 tsp

olive oil1 Tbsp

fine sea salt½ teaspoon

Preparing the Toppings

Step 3

Add the olive oil to a pan over medium heat and add the garlic, kale and broccoli. Once everything has just about softened and partly cooked leave to the side while you prepare the dough.

olive oil1 Tbsp

kale100g

broccoli1 cup

red onion1

garlic clove1

For the Dough

Step 4

Preheat the oven to 180°C/350°F.

Step 5

Sift the flour, then add the yogurt. Knead the dough to form a ball and roll it out onto a floured surface into the desired shape for the base. If you're making individual servings divide the dough into 4 and roll the bases out.

self-raising flour210g

skyr280g

Step 6

To a dry non-stick frying pan over medium heat, add the base and allow the bottom to crisp up and brown slightly (around 5 minutes) before removing it and putting it on a tray lined with baking paper.

Step 7

Spoon the cashew spread onto the base and top with the partly cooked veggies, raw onion slices and pop into the oven for 10-15 minutes