Squash, Cannellini Bean Hummus, and Pickled Onion Flatbread- Vegan flatbread

Alrighty then, buckle up and get ready for a wild ride on a magical food journey! Today, I'm on a mission to guide you through the wondrous world of creating the most epic vegan flatbread ever. Join me as we explore the art of building up your naan bread recipe for a meal that is not only satisfying but also irresistibly sexy in taste and presentation.

Vegan Naan

The Foundation - Perfecting Your Naan Bread Recipe

Before we delve into the world of loaded toppings, let's start with the foundation - the bread itself. Whether you prefer traditional naan or a gluten-free version, the key is to achieve a perfect balance of softness and crispiness.

For the recipe click here!

Step 1: Creating your toppings!

Squash, Cannellini Bean Hummus & Pickled Onions

As the colder nights draw in, enjoy this seasonal flatbread loaded with creamy hummus, roasted squash, and tangy pickled onions. Feel free to swap out ingredients based on what you have on hand — chickpeas or butter beans for the hummus, pumpkin for squash, or shallots for red onions. Here’s how to create this comforting, plant-based masterpiece.

For the Hummus:

• 1 small tin of butterbeans (or chickpeas/kidney beans)

• 2 cloves of garlic

• ½ butternut squash (roasted)

• 1 tbsp peanut butter

• 2 tbsp oil (olive, vegetable, or sesame)

• Salt, to taste

• Optional: Chilli oil for drizzling and coriander for a garnish

  
  

For the Butternut Squash:

• ½ butternut squash (peeled and cubed)

• Salt & pepper to taste

• Oil for roasting

• 3 cloves of garlic

  
  

For the Pickled Onions:

• 2 red onions (thinly sliced)

• 500g caster sugar

• 500g white vinegar (or cider vinegar)

• sprig of rosemary

  

  Vegan flatbreads

  
  

Instructions:

1. Roast the Butternut Squash: Preheat your oven to 200°C (400°F). Place the cubed squash on a roasting tray, drizzle with oil, add chopped garlic and season with salt and pepper. Roast for 25-30 minutes, turning halfway through, until tender and caramelised.

2. Prepare the Pickled Onions: In a saucepan, heat the vinegar, caster sugar and rosemary until the sugar dissolves. Pour the hot mixture over the sliced red onions in a heatproof jar or bowl. Let them sit for at least 30 minutes, or refrigerate overnight for a stronger pickled flavour.

3. Make the Hummus:

While the squash is roasting, blend the butterbeans (or alternative beans), roasted butternut squash (half portion), garlic, peanut butter, and oil in a food processor until smooth. Add water as needed to reach your desired consistency. Season with salt to taste. For a spicy kick, drizzle with chilli oil before serving.

Step 3: Assembling Your Ultimate Loaded Flatbread

Now it's time to assemble your seasonal, loaded flatbread:

1. Spread the Hummus:Take your freshly cooked flatbread and spread a generous layer of the butternut squash and butterbean hummus over the top.

   
   

2. Add the Toppings:Layer the roasted squash cubes on top of the hummus, followed by a handful of pickled red onions to add brightness and acidity.

   
   

3. Finish and Serve:Add a final sprinkle of salt, pepper, and perhaps a drizzle of olive oil and yohgurt for extra richness. Serve warm and enjoy!

Hummus, Squash and onion flatbreads

Final Thoughts

In conclusion, building the ultimate plant-based flatbread is all about creativity, flavour, and of course, a touch of sexiness in every bite. With a perfectly crafted naan bread recipe as your canvas and an array of loaded toppings at your disposal, you can create a meal that not only satisfies your taste buds but also nourishes your body.

So, go ahead, unleash your inner chef, and let your taste buds dance with excitement as you embark on this delicious plant-based flatbread journey. Remember, the possibilities are endless, and the end result is sure to be a showstopper at any dining table!

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