Walnut-Mushroom Flatbreads with Apricots and Lemon-Tahini Dressing | Sunbasket

Name: Walnut-Mushroom Flatbreads with Apricots and Lemon-Tahini Dressing | Sunbasket
Ingredients: 1 organic red onion; ½ cup walnuts; 6 ounces organic cremini or other button mushrooms; Sunbasket tomato sauce (tomatoes - onions - garlic - olive oil - salt - spices); Sunbasket flatbread spice blend (sweet paprika - cinnamon - cumin - cayenne); 2 Atoria's Family Bakery lavash flatbreads; 2 ounces dried apricots; Sunbasket lemon tahini (tahini - lemon juice - brown sugar - shallot-garlic confit - salt); 3 ounces organic baby arugula or other leafy greens; 1 teaspoon sumac

sunbasket.com

Get stoked for this vegan twist on Turkish-style pizzas featuring a meaty mushroom-walnut combo, sweet apricots, and peppery arugula.

View Original

Share this recipe:

Ingredients

1 organic red onion
½ cup walnuts
6 ounces organic cremini or other button mushrooms
Sunbasket tomato sauce (tomatoes - onions - garlic - olive oil - salt - spices)
Sunbasket flatbread spice blend (sweet paprika - cinnamon - cumin - cayenne)
2 Atoria's Family Bakery lavash flatbreads
2 ounces dried apricots
Sunbasket lemon tahini (tahini - lemon juice - brown sugar - shallot-garlic confit - salt)
3 ounces organic baby arugula or other leafy greens
1 teaspoon sumac