Veggie Pesto Flatbreads

Veggie Pesto Flatbreads

This was a recipe in one of our GreenChef meal kits. Easy and good. We've modified it some. They are delicious cold the next day. Store leftovers in fridge.
Course Main Course
Servings 4


  • 2 large naan flatbreads.
  • 7 oz. mushrooms (cremini or baby bello or …)
  • 2 or 3 oz. marinated artichoke hearts, roughly chopped roughly chopped
  • 3 or 4 oz. roasted red peppers, roughly chopped roughly chopped
  • 1 roma tomato (or maybe 1-1/2) (or maybe 1-1/2) (or whatever kind of tomato you have)
  • 1 shallot (or 1/2 medium onion if don't have shallot)
  • 1/4 cup basil pesto (see recipe in notes below)
  • 2 T. nutritional yeast (don't use more than this)
  • 6 T. finely grated parmesan or romano cheese
  • 1/2 t. garlic granules
  • 1 t. dried parsley (optional)
  • 1 t. dried basil (optional)
  • olive oil
  • salt
  • pepper


  • Preheat oven to 400 degrees.
  • Slice tomato into 1/4 inch slices.
  • Put sliced tomato in a bowl and drizzle with 1 t. olive oil. Season with salt and pepper. Evenly coat.
  • Cook tomato flat in skillet for a minute or two just to soften.
  • Slice the mushrooms about 1/4 inch thick.
  • Cut ends off shallot. Slice lengthwise into 1/4 inch strips.
  • Heat 3 T. olive oil in skillet over medium-high heat. Add mushrooms. Season with salt and pepper. Cook 4 to 5 minutes, till lightly browned.
  • Add artichoke hearts, roasted red peppers, and shallot. Add another 1 T. oil. Stir and cook 3 to 4 more minutes.
  • Put the nutritional yeast, grated cheese, garlic granules, and dried herbs in a small bowl and stir to mix.
  • Place flatbreads on an oiled baking sheet. (Can line with foil.)
  • Drizzle each with 1 T. oil and spread evenly.
  • Spread each evenly with the yeast/cheese mixture.
  • Spread basil pesto evenly over this. (If it's too thick to spread, mix in a little olive oil.)
  • Top with tomato slices.
  • Bake in oven until flatbreads are warmed and lightly toasted (2 or 3 minutes).
  • Spread vegetable mixture onto flatbreads.
  • Return to oven. Bake 2 or 3 more minutes until flatbreads are golden brown.
  • Cut each flatbread in half, to make 4 servings. (Can cut to smaller sizes to make them easier to handle.)


Here is our recipe for basil pesto.

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