Vegan Artichoke And Mushroom Flatbread Food

VEGAN ARTICHOKE AND MUSHROOM FLATBREAD

Vegan Artichoke and Mushroom Flatbread image

Quick and easy vegan flatbread that's great for brunch or dinner! All the flavors come together seamlessly for this culinary delight!

Provided by MeatOrVegan

Categories Main Dish Recipes Pizza Recipes

Time 1h

Yield 4

Number Of Ingredients 11

Ingredients

1 (16 ounce) package pre-made pizza dough
1 tablespoon olive oil, divided
½ large shallot, diced
2 cloves garlic, thinly sliced
1 (8 ounce) package baby portobello mushrooms, sliced
¼ (12 ounce) jar artichoke antipasto (such as Trader Joe's®)
salt and ground black pepper to taste
½ tablespoon truffle oil
½ cup arugula
1 tablespoon balsamic vinegar glaze (such as Trader Joe's®)
1 teaspoon lemon zest, or to taste

Steps:

Let pizza dough sit out until it comes to room temperature, about 20 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Stretch pizza dough to desired shape and place on the prepared baking sheet. Brush dough with a thin coat of olive oil.
Bake dough in the preheated oven until it is cooked all the way through and the edges are lightly browned, 20 to 25 minutes.
While the dough is cooking, heat a large skillet over medium heat. Add remaining oil. When oil is hot, add shallot and garlic and cool until they start to turn translucent, 1 to 2 minutes. Add mushrooms and cook until browned, 5 to 7 minutes. Stir in artichoke antipasto and cook until heated through, 2 to 3 minutes. Season with salt and pepper and remove from heat.
Remove dough from the oven; brush lightly with truffle oil. Spread mushroom-artichoke mixture on top, sprinkle with arugula, drizzle gently with balsamic glaze, and top with lemon zest. Cut and serve.

Nutrition Facts : Calories 401.4 calories, Carbohydrate 60.2 g, Fat 12.5 g, Fiber 2.5 g, Protein 11.6 g, SaturatedFat 1.4 g, Sodium 862.9 mg, Sugar 7.2 g

VEGAN ARTICHOKE AND MUSHROOM FLATBREAD

Vegan Artichoke and Mushroom Flatbread image

Quick and easy vegan flatbread that's great for brunch or dinner! All the flavors come together seamlessly for this culinary delight!

Provided by MeatOrVegan

Categories Pizza

Time 1h

Yield 4

Number Of Ingredients 11

Ingredients

1 (16 ounce) package pre-made pizza dough
1 tablespoon olive oil, divided
½ large shallot, diced
2 cloves garlic, thinly sliced
1 (8 ounce) package baby portobello mushrooms, sliced
¼ (12 ounce) jar artichoke antipasto (such as Trader Joe's®)
salt and ground black pepper to taste
½ tablespoon truffle oil
½ cup arugula
1 tablespoon balsamic vinegar glaze (such as Trader Joe's®)
1 teaspoon lemon zest, or to taste

Steps:

Let pizza dough sit out until it comes to room temperature, about 20 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Stretch pizza dough to desired shape and place on the prepared baking sheet. Brush dough with a thin coat of olive oil.
Bake dough in the preheated oven until it is cooked all the way through and the edges are lightly browned, 20 to 25 minutes.
While the dough is cooking, heat a large skillet over medium heat. Add remaining oil. When oil is hot, add shallot and garlic and cool until they start to turn translucent, 1 to 2 minutes. Add mushrooms and cook until browned, 5 to 7 minutes. Stir in artichoke antipasto and cook until heated through, 2 to 3 minutes. Season with salt and pepper and remove from heat.
Remove dough from the oven; brush lightly with truffle oil. Spread mushroom-artichoke mixture on top, sprinkle with arugula, drizzle gently with balsamic glaze, and top with lemon zest. Cut and serve.

Nutrition Facts : Calories 401.4 calories, Carbohydrate 60.2 g, Fat 12.5 g, Fiber 2.5 g, Protein 11.6 g, SaturatedFat 1.4 g, Sodium 862.9 mg, Sugar 7.2 g

MOMMA'S ARTICHOKE HEARTS AND MUSHROOM BAKE

Momma's Artichoke Hearts and Mushroom Bake image

If it's a stuffed artichoke, it must be Christmas! I remember the traditional holiday menu called for stuffed artichokes. Preparation was an ordeal so, as Momma grew in years and wisdom, she came up with this alternative. (it's easier to eat too) Between you and me, it tastes even better when it rests, so don't be afraid to assemble it ahead of time. It's a great vegetable casserole on its own; a vegetarian's delight. Easy to do and a real crowd pleaser ... enjoy!

Provided by Gingerbee

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 cans whole artichoke hearts (in water)
2 lbs fresh mushrooms (sliced)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
1 cup flavored breadcrumbs
1/4 cup parmesan cheese

Steps:

Drain artichoke liquid and slice hearts in quarters.
Clean and slice mushrooms.
Place 1 tablespoon of olive oil at the bottom of a covered casserole dish.
Arrange the artichoke hearts on the bottom and top with a layer of sliced mushrooms.
Sprinkle with salt & pepper.
Top with 1/4 of the breadcrumbs.
Drizzle 1 tablespoon of olive oil onto the breadcrumbs and repeat the layers again.
Finish the top layer of breadcrumbs with the remaining oil and top with parmesan cheese.
Cover and bake in a 350 degree oven for 30 minutes.
Remove the cover and brown the top until golden in color and serve.

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