I finally got my hands on the new Follow Your Heart vegan feta, and I have to say, this stuff is definitely worth seeking out. It is definitely the best vegan feta I have tried! That was the inspiration behind these flatbreads, which have a fluffy sourdough base made with 50% whole grain spelt flour to give you a good dose of whole grains as well. They are an enriched flatbread made with oat milk, maple syrup, and vegan butter, which results in a soft, fluffy, bubbly dough that cooks up in only about 5 minutes on the stovetop in a cast iron skillet.
Once you've made the dough and roasted the peppers, these whip up very quickly and make for a great weeknight meal. The combination of the sweet red peppers and date syrup, the crunchy fresh sugar snap peas, the aromatic mint, and the salty feta make for an amazing flavor combination that we adored.
Ingredients (makes 6):
100g fed sourdough starter
300g oat milk
20g maple syrup
20g melted vegan butter
300g whole grain spelt flour (or any whole wheat flour)
300g bread flour
To make the flatbreads:
Whisk together the sourdough starter, oat milk, maple syrup, and vegan butter.
Add the two flours and salt. Knead the dough for at least 5 minutes by hand, until very soft and elastic. Cover the dough and leave to rise at room temperature for at least 8 hours.
The best part of these is that they do not need a second rise. Simply divide the dough into 6 even pieces. Roll out each piece into your desired shape (I went with a rustic oblong shape).
Heat a cast iron or nonstick skillet over medium heat. One at a time, place each flatbread into the hot pan. You can roll out the next flatbread while one cooks. After 2-3 minutes, when bubbles are forming, flip the flatbread over and cook for an additional 2-3 minutes. They should be lightly browned with spots of charring, as seen below.
To top the flatbreads:
Ingredients (to top 6 flatbreads):
2 large red bell peppers, de-seeded and cut in half
6 oz sugar snap peas, thinly sliced
6 oz vegan feta of choice (I really enjoyed Follow Your Heart)
A few springs of fresh mint
Date syrup, to taste
Preheat the oven to 450 F. Place the red peppers cut side down on a baking sheet. Bake undisturbed for 30 minutes, until the skins are charred (see below). Immediately, place the peppers in a covered bowl or tupperware container to steam. In 20-30 minutes, when completely cooled, peel the skins from the peppers and slice into strips.
Spread the roasted red peppers onto a prepared flatbread. Sprinkle generously with vegan feta and sliced sugar snap peas. Add a few leaves of fresh mint and drizzle date syrup to taste.
Slice up the flatbreads and enjoy warm or at room temperature!