Vegan Tomato Flatbread
Easy and perfect for summer, this Vegan Tomato Flatbread makes the most of tomato season! Made with 7 ingredients and can be ready in less than 30 minutes.
Servings 6 servings
Ingredients
- 2 cups colorful grape or cherry tomatoes halved
- 2 garlic cloves minced
- 2 cups fresh spinach
- salt and pepper
- 3 flatbreads, homemade or store bought
- ½ cup tofu ricotta
- ½ cup sun-dried tomatoes
- 3 tablespoon vegan parmesan
Instructions
- Preheat oven to 450 degrees and have two large baking sheets ready.
- Heat a skillet over medium heat and add tomatoes. Add garlic and spinach and sauté for 1-2 minutes until tomatoes begin to blister and soften and spinach is wilted.2 cups colorful grape or cherry tomatoes, 2 garlic cloves, 2 cups fresh spinach, salt and pepper
- Place flatbreads on baking sheets. Spread one third of tofu ricotta or store bought ricotta over the surface of flatbreads.3 flatbreads, homemade or store bought, ½ cup tofu ricotta
- Add one third of the sun-dried tomatoes over the ricotta layer of each flatbread. You can chop the tomatoes into smaller pieces, if desired.½ cup sun-dried tomatoes
- Divide sautéed tomatoes and spinach over the flatbreads.
- Bake for 5-6 minutes or until edges of bread are crisp and browned slightly.
- Sprinkle vegan parmesan over bread, if desired and serve immediately.
