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The savory deliciousness of Hidden Valley® Plant Powered Spicy Ranch makes this vegan flatbread recipe a veggie-lover’s dream. It’s a spicy twist on mushroom flatbread that’s perfect as a side or snack, but hearty enough to serve up as a main course.
butter substitute
2 tablespoons
olive oil
3 tablespoons
mixed mushrooms
1¼ pounds
large scallions, thinly sliced
2
kosher salt and ground black pepper, to taste
naan flatbreads
4
½ cup
Preheat the oven to 400°F. Arrange flatbreads on a baking sheet.
In a skillet over medium heat, add the butter substitute and 1 tablespoon of the oil until the butter is foaming. Add the mushrooms and the white parts of the scallions, and sauté until the mushrooms are golden brown and the scallions are softened. Season with a bit of salt and pepper and set aside.
Drizzle remaining oil over each flatbread, and divide mushroom and scallion mixture between the bread. Drizzle the the spicy plant powered ranch evenly over the mushrooms.
Place in the oven and bake until the crust is slightly crisp, about 7–10 minutes. Garnish with the dark green parts of the scallions and serve hot.
