A simple flatbread recipe made from flour and natural yoghurt, topped with mushrooms, chickpeas and spices. These Plant-Based Mushroom Flatbreads are a healthy vegan dish that’s dairy-free, flavourful and easy to make.

Ingredients (Serves 4)

500g mushrooms

2 onion

2 red peppers

250g cooked chickpeas

2 garlic cloves

1 red chilli

1 tsp paprika

A large handful of coriander

1 tbsp olive oil

Salt and pepper

For the flatbreads:

300g self raising flour

300g natural yoghurt or plant-based alternative

1 tsp baking powder

Olive oil

1/2 tsp salt

Garnish:

Lime

Coriander

Natural yoghurt or plant-based alternative

Red chilli

Method -

To make the flatbreads, add all the ingredients into a bowl and mix together.

With your hands, bring the mixture together to create a ball and kneed for a minute or 2.

Turn the dough out on to a floured chopping board and cut into 8 pieces.

Flour each ball then roll out into a rough circle about 0.5cm thick.

Add 1 tsp of olive oil to a frying pan and cook the flatbreads individually on a medium to high heat for a minute or 2 on each side.

You can keep the breads warm in a low oven whilst you finish the recipe.

Roughly chop the mushrooms and finely slice the onions and peppers.

Heat up the olive oil in a large frying pan and add the mushrooms.

Fry on a medium to high heat for 5 minutes until they start to colour.

Add the onions and peppers, season well with salt and pepper and cook for another 2 minutes.

Finally add the garlic, chilli, paprika and chickpeas and cook for a final 3 minutes.

So serve, spoon a large portion of the mushroom mix on to a flatbread and top with yogurt, coriander a few slices of red chilli and a wedge of lime.

These Plant-Based Mushroom Flatbreads are a perfect mix of rustic flavour and wholesome ingredients. Soft flatbreads are topped with garlicky sautéed mushrooms, fresh herbs and a creamy dairy-free drizzle, creating a dish that’s naturally vegan and full of flavour. Ideal for lunch, dinner or sharing, they’re versatile and easy to adapt. Serve with a crisp green salad, roasted vegetables or hummus for a complete meal. You can also slice them into smaller pieces and enjoy as a party appetiser or mezze-style platter. However you serve them, these mushroom flatbreads are hearty, healthy and delicious.

Make these Plant-Based Mushroom Broccoli Quesadillas! A healthy vegan recipe with sautéed mushrooms, tender broccoli and dairy-free cheese – easy, tasty and satisfying.

Ingredients (Serves 4)

8 small tortillas

250g mushroom

250g tenderstem broccoli

1 garlic clove

1 red chilli

30g hazelnuts

2 spring onions

50g mozzarella or plant-based alternative, grated

Mayo or plant-based alternative

2 tbsp olive oil

Salt and pepper

Method -

Roughly chop the mushrooms and add to a large frying pan with 1 tbsp of olive oil.

Fry on a medium to high heat for 10 minutes or until the mushrooms start to brown.

Roughly chop the broccoli and finely chop the garlic and chilli. Add all to the pan along with salt and pepper and cook for a further 2 minutes.

Roughly chop the hazelnuts and spring onions. Add to the pan and cook for a final 2 minutes then remove from the heat.

To assemble the quesadillas, take 1 tortilla and lay flat on a chopping board.

Smear with mayo then add a large spoon of the broccoli and mushrooms.

Spread the mixture evenly and to the edges of the tortilla.

Top with some of the grated mozzarella and then cover with another tortilla.

Push down firmly on the top tortilla with a spatula.

Repeat the process until you have 4 quesadillas.

Next, in a clean frying pan add 1 tbsp of olive oil then fry the quesadilla for about 2 minutes on each side or until golden brown.

Remove from the pan, cut into quarters and enjoy!

These Plant-Based Mushroom Broccoli Quesadillas are a perfect mix of comfort and wholesomeness. With golden tortillas filled with sautéed mushrooms, tender broccoli and melted dairy-free cheese, they’re hearty, satisfying and completely vegan. Perfect for a quick lunch, light dinner or sharing platter, these quesadillas prove that plant-based eating can be both fun and flavourful. Serve them with salsa, guacamole or a squeeze of lime for a fresh finishing touch.