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vegan flatbread featured image

Vegan Stuffed Flatbread

  • Author: Alexandre Valente
  • Total Time: 1 hour 45 minutes
  • Yield: 2 people 1x
  • Diet: Vegan


This plant-based stuffed flatbread recipe is as wholesome and addictive as your favorite burritos and pizzas. It features a delightful mix of mushrooms, sundried tomatoes, olives, and spinach. A must-try recipe!


Units Scale

For the dough:

  • 2 cups of all purpose flour
  • 1/2 cup of unsweetened soy milk
  • 2 tablespoons of water
  • 1/2 teaspoon of fine salt
  • 2 tablespoons of melted vegan butter + 2 additional tablespoons to cook the flatbread later on

For the stuffing:

  • 250275 grams of potatoes
  • 3 tbsps of olive oil
  • 1/2 an onion
  • 3 garlic cloves
  • 50 grams of mushrooms
  • 50 grams of sundried tomatoes
  • 50 grams of olives
  • 100 grams of spinach
  • Salt
  • Black pepper
  • 75 grams of vegan cheese
  • Parsley


Dough preparation:

  • Mix 2 cups of all-purpose flour and 2 pinches of salt in a bowl.
  • Add 1/2 cup of  unsweetened soy milk, 2 tablespoons of water, and mix with a wooden spoon. Once you obtain a firmer mixture, add in the 2 tablespoons of butter. 
  • Knead the dough for 3-5 minutes until  it becomes soft and flexible.
  • If it’s still sticky, add a bit of flour.
  • Form the dough into a ball, wrap in plastic, anc refrigerate for 30-45 minutes.

Filling preparation:

  • Boil 250 grams of peeled potatoes and set aside.
  • Sauté onion and garlic in olive oil until soft and translucent.
  • Add chopped mushrooms and cook them with the lid on for 5 minutes or until soft.
  • Add chopped sundried tomatoes and olives, cooking for an additional 5-7 minutes.
  • Add spinach, cook until shriveled. Season with salt and pepper.
  • Mash the cooked potatoes in a bowl, fold in sautéed veggies, the 75g of grated vegan cheese, and chopped parsley.
  • Mash into a compact disc, 5 inches in diameter and wrap in plastic. Refrigerate for 45 minutes.

Assembly and cooking:

  • Roll the dough on a floured surface into a 10-11 inch circle.
  • Place the chilled filling in the center of the dough.
  • Fold the dough over, pleat the edges, and seal with a moistened finger.
  • Flour the top of the dough, flip over once again, and roll gently into an even circle, about 3/4- to 1-inches thick.
  • In a hot skillet, melt 1 tablespoon of vegan butter and cook the dough until golden brown (5 minutes per side).
  • Brush with vegan butter and cook for an additional 1-2 minutes. If the dough begins to bulge from the heat, poke a hole to release the trapped steam. 
  • Transfer the bread from the pan onto a cool surface and let it cool for 10 minutes before serving.
  • Prep Time: 1 hour
  • Chilling time: 45 minutes
  • Category: Main Course
  • Cuisine: Turkish