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Italian Veggie Flatbreads with Cashew Cheese & Calabrian Chiles
2 or 4 Serving Dinner

Italian Veggie Flatbreads

with Cashew Cheese & Calabrian Chiles

Calabrian chiles from southern Italy have a smoky, slightly fruity flavor and medium-high heat level. Balanced by herby roasted potatoes and creamy cashew cheese, they add just the right amount of spice to this flatbread.

Tags: High-Protein <600 Calories Soy-Free Chef's Choice High Fiber
SERVINGS
PREP & COOK TIME
30 min
CALORIES
600
FAT
14g
CARBOHYDRATES
97g
PROTEIN
24g

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INGREDIENTS

  1. 1 red bell pepper, thinly sliced
  2. 1 yellow onion, peeled and thinly sliced
  3. 8 oz cremini mushrooms, trimmed and quartered
  4. 1 tbsp Italian seasoning blend
  5. 1 russet potato, thinly sliced into rounds
  6. 2 oz Treeline® Dairy-Free Herb Garlic Cheese
  7. 2 garlic cloves, peeled and grated
  8. 2 flatbreads
  9. 1 tbsp chopped Calabrian peppers
  10. 4 tbsp olive oil*
  11. Salt*
  12. Pepper*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
  16. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: tree nuts (cashew), wheat
Tools: Foil-lined baking sheet
SERVINGS
PREP & COOK TIME
30 min
CALORIES
600
FAT
14g
CARBOHYDRATES
97g
PROTEIN
24g

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INSTRUCTIONS

1
Roast the vegetables

Preheat oven to 450°F. Add bell pepper, onion, mushrooms, 1 tbsp olive oil, just half the Italian seasoning, and a pinch of salt and pepper to one side of foil-lined baking sheet. To other side, add potato, remaining Italian seasoning, 1 tbsp olive oil, and a pinch of salt and pepper. Cook until potatoes and vegetables are tender, 20 to 25 minutes. Leave oven on for step 3. (4-serving meal: use 2 tbsp olive oil, 2 tbsp olive oil) (TIP: To ensure even cooking, remove baking sheet from oven to toss vegetables and flip potatoes halfway through.)

2
Season the cashew cheese

Stir together cashew cheese, 2 tbsp olive oil, garlic, and a pinch of salt and pepper in small bowl. (4-serving meal: use ¼ cup olive oil)

3
Toast flatbreads and serve

Place flatbreads directly on oven rack and bake until slightly crisp, 4 to 5 minutes. Remove from oven and spread seasoned cashew cheese evenly on each flatbread. Top with single layer of potatoes and divide roasted vegetables between each flatbread. Cut Italian veggie flatbreads with cashew cheese into quarters and transfer to plates. Sprinkle with salt and pepper and top with as much Calabrian chiles as you’d like. Enjoy!

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