Lahmacun-Style Seitan Flatbread
- 32 min
- ≈ €3.45
- 2 servings
- Easy
tomatoes, seitan, and courgette: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
Equipment
- oven
Prepare
1
Heat the oven to 230°C
Heat the oven to 230°C. Line a large baking tray with baking paper.
Cook
2
Stretch pizza dough into equal
Stretch pizza dough into equal, very thin flatbreads on baking paper, leaving a rim of about 1 cm on each.
3
Finely mince seitan
Finely mince seitan; dice onion, tomatoes and courgette no larger than 5 mm. Gently squeeze the tomato, mix everything with tomato passata and rapeseed oil, then spread no more than 3 mm thick over the flatbreads.
Finish
4
Bake at 230°C for 12–15 minutes
Bake at 230°C for 12–15 minutes, until the rims and bases are browned. Scatter flat-leaf parsley over only after baking.
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