Cashew Spread Vegetable Flatbread

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.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

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

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.

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.

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.

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