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Armenian Cuisine

ARMENIAN-STYLE VEGAN FLATBREAD

Pizza-like flatbreads were being made all over the middle east long before the Italians got into the game. This recipe is based on a traditional Armenian version that features a richly spiced topping made from mild, sun-dried chiles and (typically) ground lamb or beef baked onto a hand-pulled dough. Our updated, vegan flatbread version replaces the meat with Longève Original Plant-Based Protein Crumbles, and the dough with store-bought soft flour tortillas.

6 Servings
III Difficulty
16 Ingredients
15 MIN Preparation
10 MIN Cooking
35 MIN Total Time
Unseasoned Plant-Based Protein Crumbles
Made With Longève

Unseasoned Plant-Based Protein Crumbles

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An Armenian-style vegan flatbread with a pile of flatbreads and bowl of veggies behind it
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INGREDIENTS

  • 1 cup Longève Unseasoned Plant-Based Protein Crumbles
  • ½ cup hot water
  • 1 red bell pepper, seeded and roughly chopped
  • ½ cup parsley leaves
  • ¼ small onion, roughly chopped
  • 1 large clove garlic, peeled and roughly chopped
  • 2 Tbsp. harissa paste*
  • 2 Tbsp. tomato paste
  • 1 tsp. ground allspice
  • 1 tsp. sweet paprika
  • ½ tsp. ground cumin
  • ⅛ tsp. cayenne pepper
  • ½ tsp. salt
  • 1 Tbsp. olive oil
  • Burrito-style flour tortillas
  • Lemons for serving

INSTRUCTIONS

  1. Preheat the oven to 375 degrees. Combine Longève crumbles and hot water in a small bowl and stir well to combine. Let crumbles rehydrate while preparing the vegetables.
  2. Combine the chopped bell pepper, parsley leaves, onion, garlic, harissa paste, tomato paste, allspice, paprika, cumin, cayenne pepper and salt in a food processor. Process for 10 – 15 seconds, pausing to scrape down the sides of the bowl as needed, until mixture is smooth. Add rehydrated Longève and olive oil and process for another few seconds to a rough paste. Transfer mixture to a small bowl, cover with plastic wrap and refrigerate until ready to use. Topping mixture can be made a day ahead.
  3. Lay two tortillas side-by-side on a sheet pan and scoop 1/3 cup topping on each. Use a flexible spatula to press and spread the filling evenly over the tortilla, leaving a one-inch border. Prepare the remaining tortillas the same way.
  4. Bake in the preheated oven for 6 – 10 minutes. Shorter time in the oven will result in a more flexible flatbread, best used for wrapping around fillings. Longer time will yield a crisp, cracker-like result.
  5. Transfer hot filled tortillas to a cutting board or wire rack to cool. Top as desired and enjoy. A simple squeeze of fresh lemon is all that’s needed to make these lip-smackingly delicious.

*HARISSA PASTE is a traditional North African spicy seasoning paste made from chilies, bell peppers, oil, garlic and spices. It usually comes in a small jar and can be found at Middle Eastern markets or near the spices in some grocery stores. If you can’t find the paste, try looking for the dry spice blend in the spice aisle.

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