Introduction

If you’re looking to elevate your plant-based flatbread game, this recipe for a High Protein Plant-Based Fall Flatbread is a must-try. With a mix of savory caramelized onions, sweet butternut squash, and creamy cashew ricotta, this flatbread is as comforting as it is flavorful. Topped with a homemade balsamic glaze for a touch of tang, each bite brings a perfect balance of flavors. Whether it’s a weeknight dinner or a weekend treat, this flatbread will satisfy both plant-based eaters and flatbread lovers alike. Watch me make it live on Instagram HERE!

High Protein Plant-Based Fall Flatbread Recipe

Ingredients

For the Flatbread:

• 2 flatbread crusts (store-bought or homemade)
• 4 cups butternut squash, peeled and cubed
• 2 white onions, thinly sliced
• 3 cups fresh spinach

For the balsamic glaze:

• 2 tablespoons balsamic vinegar
• 2 tablespoons maple syrup
• 1 tablespoon olive oil
• 1 teaspoon thyme

For the Cashew Ricotta:

• 3/4 cup raw cashews, soaked
• 1/4 cup water
• 1 tablespoon minced garlic
• 1 tablespoon lemon juice
• 1 tablespoon garlic powder
• Salt and pepper, to taste
• 1 (15 oz) block of extra-firm tofu, crumbled

Instructions

1. Preheat & Prepare Butternut Squash:
   • Preheat your oven to 400°F (200°C).
   • Peel the butternut squash, scoop out the seeds, and cut into 1-inch cubes.
   • Spread the squash cubes on a baking sheet, drizzle with olive oil, and season with salt, pepper, and a pinch of paprika.
   • Roast in the oven for 40 minutes, flipping halfway through, until tender and slightly caramelized.
2. Caramelize the Onions:
   • In a saucepan, melt 2 tablespoons of vegan butter or olive oil over medium-low heat.
   • Add the sliced onions and reduce the heat to low. Cook slowly, stirring frequently, until the onions become golden brown and caramelized, about 20-25 minutes. Once done, set aside.
3. Make the Cashew Ricotta:
   • Boil the cashews in water for 10 minutes, then drain.
   • In a food processor or blender, combine the boiled cashews, 1/4 cup water, minced garlic, lemon juice, garlic powder, salt, and pepper.
   • Blend until smooth and creamy, reaching a hummus-like consistency.
   • Crumble the tofu into the mixture and pulse until incorporated.
   • Transfer to a bowl and refrigerate for an hour to let it thicken.
4. Prepare the Balsamic Glaze:
   • In a small bowl, whisk together the balsamic vinegar, maple syrup, olive oil, and thyme.
   • Set aside to use as the flatbreads base sauce.
5. Assemble and Bake:
   • Once the butternut squash is roasted, reduce the oven temperature to 350°F (175°C).
   • Spread a thin layer of the balsamic glaze on each flatbread crust.
   • Evenly distribute the caramelized onions, roasted butternut squash, and fresh spinach on top.
   • Bake in the oven for 10-12 minutes, or until the crust edges are golden and the spinach is wilted.
6. Top with Cashew Ricotta & Serve:
   • Once baked, add dollops of cashew ricotta on top of the flatbread.
   • Slice, serve, and enjoy the rich, comforting flavors of this plant-based flatbread!

Conclusion

This High Protein Plant-Based Fall Flatbread is a beautiful combination of flavors and textures. The sweetness of the squash and caramelized onions, the creaminess of the cashew ricotta, and the tanginess of the balsamic glaze all come together to create a memorable, satisfying plant-based meal. Give it a try—you won’t be disappointed!