Indulge in the vibrant flavors of the Delicata Squash Flatbread from Veg Café & Bar in Sacramento. This plant-based recipe serves 8 to 10 people. It’s perfect for gatherings. Our flatbread combines the sweetness of delicata squash with the savory richness of Portobello mushrooms. Vegan feta provides a creamy texture. The balsamic glaze adds a tangy finish.
Crafting the Perfect Plant-Based Flatbread
The mushrooms are marinated with balsamic vinegar, soy sauce, garlic, rosemary, and brown sugar. This combination ensures every bite bursts with flavor. We season the delicata squash with olive oil, garlic powder, paprika, and a hint of cinnamon. Then, we bake it to perfection.
We use fresh, plant-based ingredients in a delicious and nutritious recipe. Red onions add a subtle bite. Pomegranate seeds bring a pop of color and a sweet-tart contrast. Fresh thyme enhances the overall flavor profile.
The flatbread serves as a perfect canvas for these plant-based ingredients. We start with a base of vegan feta. Then, we add layers of roasted delicata squash and sautéed mushrooms. Thinly sliced red onions add a crunchy texture. After baking, we drizzle the flatbread with olive oil. Finally, we garnish it with pomegranate seeds, fresh thyme, and, additionally, a generous balsamic glaze.
This Plant-Based Delicata Squash Flatbread recipe is more than just a meal; in fact, it’s an experience. Whether you’re looking for a light lunch, a festive appetizer, or a satisfying dinner, it is perfect for any occasion. Additionally, it showcases the best of plant-based cuisine. Therefore, enjoy the harmonious blend of flavors and textures in every bite.
Celebrate the art of plant-based cooking with us. We commit to providing innovative and flavorful plant-based recipes. We believe that plant-based eating can be both delicious and satisfying.
Delicata Squash Flatbread
Ingredients
- 2 large Portobello mushrooms
- 1 tablespoon olive oil, plus more to taste
- 2 large flatbreads
- 1 cup vegan feta, crumbled
- 1 medium delicata squash
- ½ cup red onion, sliced
- 2 tablespoons pomegranate seeds
- 2 teaspoons fresh thyme
- Balsamic glaze
For the marinade:
- 1 cup balsamic vinegar
- ½ cup soy sauce
- 2 tablespoons garlic, minced
- 1 teaspoon rosemary, chopped
- 2 tablespoons brown sugar
- ½ teaspoon black pepper
For the squash seasoning:
- Olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ⅛ teaspoon cinnamon
Instructions
- Combine all marinade ingredients in a shallow dish and place mushrooms in it with gills down. Let them sit for about 10 minutes, flipping them over and let sit another 10 minutes.
- Preheat oven to 400 degrees F.
- Slice delicata squash in half lengthwise and remove seeds. Place face down on cutting board and slice into ¼-inch pieces. Drizzle with olive oil and squash seasonings, then bake on small sheet pan for 8 to 10 minutes. Set aside.
- Drizzle 1 tablespoon of olive oil into large skillet over medium-high heat. Cut marinated mushrooms into ¼ -inch slices and sauté. until soft with slight browning. Set aside.
- Assemble flatbreads in this order: crumbled feta, squash, mushrooms, and red onions. Drizzle with olive oil, to taste and bake for 8 to 10 minutes until edges look crisp. Garnish with fresh thyme, pomegranate seeds, and balsamic glaze. Slice each into 4 to 5 pieces. Serve immediately.
