Spicy Gochujang Flatbreads
with Kimchi & Charred Scallion-Kale
Gochujang, a sweet and spicy Korean condiment, is mixed with cashew cream cheese and spread on toasted flatbreads – the perfect base for charred scallions and kale. This high-protein dinner is finished with kimchi: spicy, tangy fermented cabbage popular as Korean banchan, or side dishes.
Nutrition (per serving)
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INGREDIENTS
- 2 oz vegan cream cheese
- 2 tbsp toasted sesame oil
- 1 tbsp maple syrup (divided)
- 3 scallions, cut into 1-inch pieces and trimmed
- 4 oz curly kale, roughly chopped
- 1 tbsp white sesame seeds
- 2 flatbreads
- 4 oz vegan kimchi
- 1 tbsp gochujang
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 450°F. Stir together cream cheese, just 2 tsp sesame oil, gochujang, maple syrup, and a pinch of salt in small bowl. (4-serving meal: use 4 tsp sesame oil
Heat just 2 tsp sesame oil in large nonstick skillet over medium-high heat. Add scallions and a pinch of salt and pepper. Cook until scallions are lightly charred, 5 to 6 minutes. Add kale and sesame seeds and cook until wilted, 3 to 4 minutes. (4-serving meal: use 4 tsp sesame oil)(TIP: Keep remaining sesame oil for your own use)
Place flatbreads directly on oven rack and bake until slightly crisp, 4 to 5 minutes. Divide spicy gochujang cream cheese between flat breads. Divide kimchi between flatbreads and top with charred scallion-kale. Cut into quarters and serve. Enjoy!
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