Beet & Coconut Bacon Flatbreads
with Herby Cashew Cheese
It's no wonder bacon is so well-loved and often missed by many vegans and vegetarians; it's salty, crispy, and smoky, with a touch of sweetness. We cook large flakes of toasted coconut with maple syrup, tamari, and liquid smoke for a satisfying, crunchy plant-based fake bacon bits, on elegant flatbreads with roasted beets and peppery arugula.
Nutrition (per serving)
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INGREDIENTS
- 2 tsp low-sodium tamari
- 1 tbsp maple syrup
- 1/4 tsp liquid smoke
- 1/2 cup toasted coconut
- 1 garlic clove, peeled and minced
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 2 flatbreads
- 8.8 oz cooked beets, cut into wedges
- 2 oz baby arugula
- 1 lemon, cut into wedges
- 5 tsp olive oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Whisk together tamari, maple, just ¼ tsp liquid smoke, and a pinch of pepper in medium bowl. Add coconut and toss to coat.
Stir together garlic, herb garlic cheese, and 1 tbsp olive oil in small bowl and season to taste with salt and pepper. Arrange flatbreads on baking sheet and spread cashew cheese in even layer on each. Top with beets and facon and roast until flatbreads are beginning to crisp, 6 to 8 minutes.
Combine arugula, 2 tsp olive oil, and a pinch of salt and pepper in medium bowl and toss to coat. Cut flatbreads with into wedges and top with dressed arugula. Serve with lemon wedges. Dig in!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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