Walnut-Mushroom Flatbreads with Apricots and Lemon-Tahini Dressing
Get stoked for this vegan twist on Turkish-style pizzas featuring a meaty mushroom-walnut combo, sweet apricots, and peppery arugula.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at sunbasket.com.
Cooking tools:
- Pastry brush
- Chef's knife
- Cutting board
- Skillet
- Baking sheet
- Oven
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Plate
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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Prosciutto flatbread pizzas with mozzarella, white beans, and arugula
sunbasket.com
Sicilian Mushroom Flatbread Recipe
recipeland.com
Lentil, Mushroom, and Apricot Burgers with Arugula Salad
sunbasket.com
Savory Walnut-Mushroom Stuffing
vegnews.com
Plant-Based Turkish Pizza (Lahmacun)
vegnews.com
Mushroom-Walnut Lasagna | Experience Life
experiencelife.lifetime.life
Vegan Mushroom, Pepper, & Olive Pizza Recipe by Tasty
tasty.co
Mushroom Burrata Flatbread
aerofarms.com