Artichoke Flatbread with Crumbled Seitan

Yield: 2 servings

You have to make this! Flatbread topped with these simple ingredients adds up to so much pleasure and protein.


Cashew Cheese

¾ cup raw cashews, soaked from 1 hour to overnight and drained

½ cup water

1 tablespoon nutritional yeast

1 tablespoon tapioca starch or tapioca flour

½ teaspoon garlic powder

½ teaspoon onion powder

1 tablespoon lemon juice

To Assemble

2 8-inch flatbreads

¼ cup baby spinach, cut in strips

½ cup Steamed Seitan Smoky Nuggets (page 283)

14 ounces artichoke hearts in water, discarded

1 Roma tomato, chopped

¼ cup canned sliced black olives

Raw shelled hempseed, for topping


Cashew Cheese

1. Add all of the cheese ingredients to a blender and blend until smooth. Turn this blended mixture into a saucepan. Cook over medium heat and stir until the sauce thickens a bit. It will take 5 to 10 minutes. Take off the heat to cool.


2. Spread a ½-cup layer of cashew cheese on each flatbread. Sprinkle half of the spinach on each flatbread. Divide the seitan, artichokes, tomatoes, and olives and sprinkle evenly over each flatbread.

3. Serve with hempseed to sprinkle over top.

Protein: 39 grams per serving

Active Time: 20 minutes

Soaking Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour 30 minutes

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