1400 700 vegan beetandcoconutbaconflatbreads horizontal

Beet and Coconut Bacon Flatbreads

with Herb Cashew Cheese

dinner

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SERVINGS
2 2
PREP & COOK TIME
40 min
CALORIES
530
FAT
30g
CARBOHYDRATES
64g
PROTEIN
15g

MAIN INGREDIENTS

  1. 1 red beet
  2. 1 tsp gluten-free tamari
  3. 1 tbsp maple syrup
  4. 1 tsp liquid smoke
  5. ½ cup toasted coconut
  6. 2 multigrain flatbreads
  7. 1 garlic clove
  8. 2 oz Treeline® Cashew Cheese
  9. 2 scallions
  10. 2 tsp (4 tsp) vegetable oil*
  11. 1 tbsp (2 tbsp) olive oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: soy, tree nuts, wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Baking sheet

INSTRUCTIONS

1
Roast the beets

Preheat the oven to 425°F. Peel the beet(s) and cut into wedges, each about ¼ inch thick. Add to a baking sheet and toss with 2 tsp (4 tsp) vegetable oil and a pinch of salt and pepper. Roast until fork-tender, 20 to 25 minutes.

2
Prepare the sauce

Add the tamari, maple syrup, just ¼ tsp (½ tsp) liquid smoke, and a pinch of pepper to a small bowl and whisk until combined.

3
Make the coconut bacon

Heat a large nonstick skillet over low heat. Add the toasted coconut and sauce, and toss to coat. Cook until slightly charred, stirring constantly to avoid burning, 5 to 7 minutes.

4
Prepare the herb cashew cheese

Toast the flatbreads in the oven for 3 to 5 minutes. Peel and mince the garlic. Add the minced garlic, cashew cheese, and 1 tbsp (2 tbsp) olive oil to a medium bowl and blend until smooth.

5
Serve

Thinly slice the scallions. Spread the herb cashew cheese on the toasted flatbreads. Top with roasted beets and coconut bacon. Sprinkle with sliced scallions and cut into wedges to serve. Enjoy!