Kale and Sun-dried Tomato Flatbread
Are you craving a delicious and wholesome flatbread that is both vegan and gluten-free? Look no further! Our Kale and Sun-dried Tomato Flatbread is packed with flavor and nutrients, and perfect for any occasion.
Hearty, Plant-Based Kale and Sun-dried Tomato Flatbread
You’ll be simply amazed by the flavors and aroma of this hearty kale and sun-dried tomato flatbread. Fresh garlic, yellow onion, and garlic-infused olive oil act as the aromatic base for this yummy concoction. You’ll add kale and chopped sun-dried tomatoes, before melting in dairy-free cream cheese and Parmesan cheese shreds to create the delicious spread for your flatbread. Enjoy with ranch, balsamic glaze, garlic oil, or your favorite pizza dipping sauce!
This simple recipe is best for weekend comfort meals, summer evenings, group gatherings, parties, and more! Vegans, non-vegans, vegetarians, and people with food allergies will absolutely fall in love with this creamy kale flatbread.
Our Go-To Gluten-Free Flatbread
If you’re gluten-free, you know that finding good bread products can be a challenge. Some are too thin, too crunchy, too small, or simply lack in the flavor department. Luckily, there are so many gluten-free brands to choose from nowadays, and with some simple trial-and-error, you’ll find the ones you love the most.
In this recipe, we use O’Doughs. When it comes to finding delicious gluten-free flatbread that satisfies both your dietary needs and your taste buds, O’Doughs is the brand that stands out from the rest. It’s soft and sponge-y, and crisps up nicely when baked in the oven. O’Doughs flatbread are not only gluten-free but also free from dairy, egg, and nuts, making it an excellent choice for vegans as well.
Alternatively, you can make your own delicious, vegan flatbread using just a few simple ingredients! Comment below and share your favorite go-to flatbread for this recipe.
Kale and Sun-dried Tomato Flatbread
Recipe Author: Nicole Riggs
Soft-on-the-inside, crisp-on-the-outside gluten-free flatbread loaded with a creamy kale, sun-dried tomato, and sauteed garlic and onion mixture. Topped with Italian seasonings, dairy-free Parmesan cheese and fresh arugula, this vegan flatbread will become your new weekend comfort meal.
Serving Size: 2 small flatbread
Ingredients:
2 personal-sized gluten-free flatbread or regular flatbread
2 cups frozen kale or chopped fresh kale
4 oz vegan cream cheese
1 cup vegan parmesan shreds or vegan mozzarella
5-6 sun-dried tomatoes in oil chopped
1/2 yellow onion chopped
1/8 cup extra-virgin olive oil garlic-infused or regular
2 garlic cloves chopped
1/2 tsp garlic powder
3 turns salt
dash of pepper
Instructions:
Preheat oven to 350 F. Line a baking sheet with parchment paper or silicone baking mat. Place flatbread on baking sheet. Top with 1/2 cup vegan Parmesan shreds or mozzarella cheese. Bake for 10-15 minutes or until flatbread is crispy on the bottom and the edges.
In a medium-sized skillet, heat olive oil and add chopped onions and garlic. Saute for about 5 minutes, or until translucent and fragrant.
Add kale and chopped sun-dried tomatoes to the skillet and cook for about 3 minutes, or until kale has wilted down.
Then, add vegan cream cheese and 1/2 cup vegan Parmesan shreds or vegan mozzarella to the skillet. Stir until cream cheese is melted down and evenly combined with the rest of the mixture. Stir in salt, pepper, and garlic powder.
Remove flatbread from oven and top with creamy kale and sun-dried tomato mixture, spreading it evenly. Top with a little more cheese if desired and place back in the oven for 5 minutes.
Allow to cool, and top with fresh arugula and optional ranch drizzle. Enjoy!
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