This chewy, flavour filled vegan pumpkin and turmeric flat bread is packed with goodness and makes a delicious lunch topped with the warm garlicky pesto, juicy tomatoes and seeds that taste just like popcorn!
For the bread
Ingredients
260g plain flour
150g pumpkin puree (take the insides of a pumpkin, discard the seeds and blend to a puree in a blender)
3 tbsp plant milk
1 tsp onion powder
1 tbsp ground turmeric
1/2 tsp salt
1 tbsp nutrional yeast
1 tbsp melted vegan butter
Method
Put the ingredients together in a bowl and combine till they form a dough. Knead the dough for five to ten minutes then let it rest for half an hour.
Then divide into small balls, rolling each one into an oval or rectangular shape of around 3-4mm thickness.
Bake in the oven at 175 degrees for 20-25 minutes. It’s a little harder to tell if this bread is baked as it’s already a golden colour, so from around 15 minutes check in on it till it seems ready. It will be a little puffed and lightly browned.
For the pesto
Make this ahead of the bread and topping, or while the bread and topping are in the oven.
Ingredients
100g kale
85g walnuts
75ml olive oil
2 cloves garlic
1 tbsp nutritional yeast
1 tsp salt
Method
Put the ingredients together in a blender and blend till smooth.
For the topping
While the pumpkin bread is baking, make the topping.
Ingredients
100g kale
500g tomatoes
Pumpkin seeds from one pumpkin, rinsed in a sieve
2 tbsp olive oil
Salt
1 tbsp nutritional yeast
Method
Toss the kale, tomatoes and seeds in the olive oil, salt and nutritional yeast and bake in a hot oven until crispy – for about 20 minutes.
Spread the pumpkin bread with the warm pesto then top with the kale, tomatoes and pumpkin seeds and enjoy!