Made these a few nights. They're super simple and super filling. A good one to have when you have some small amounts of leftover veggies.
Source: Cooking for Keeps | Makes: 2 flatbreads | Time: 30 min
Changes: replaced soy sauce with coconut aminos; replaced honey with agave nectar; used vegan cheese; skipped carrots; added mushrooms
2 tbsp coconut aminos
1 tbsp + 2 tsp agave nectar
1/4 cup + 1 tablespoon peanut butter
1 tsp rice vinegar
2 tsp sesame oil
3 tbsp water
1 cup vegan mozzarella shreds
~1/2 cup chopped #broccoli
~1/2 cup #mushrooms, sliced
2 green onions, sliced
1/4 cup cilantro
2 vegan, gluten-free flatbread crusts (I used Schar's)
Preheat oven to 375 degrees.
In a small bowl, whisk together aminos, agave, peanut butter, rice vinegar, sesame oil and water.
Spread enough of the peanut sauce on each flatbread to cover the surface. You want there to be enough left to drizzle some on the cooked flatbreads.
Evenly divide the cheese between the two flatbreads, followed by the broccoli, mushrooms and green onions. Place flatbreads on a baking sheet and cook until cheese is bubbly and hot, about 12-15 minutes.
Sprinkle with chopped cilantro and enjoy!