Potato and Rosemary Flatbread

with Broccoli

This flatbread tastes luxurious, but you can dig in without worrying you’ll overindulge — it’s wonderfully light, despite the rich flavors. The creamy “bechamel” is actually just vegan butter and vanilla almond milk, brightened by a squeeze of lemon juice; the vanilla notes melt into the background for a gentle sweetness. It’s the perfect base for aromatic rosemary, thinly sliced red potato, and broccoli...we dare you to eat just one piece!