ARTICHOKE FLATBREAD WITH CRUMBLED SEITAN

SERVES 2 PORTIONS

FOR THE CASHEW CHEESE

3⁄4 cup raw cashews, soaked from 1 hour to overnight and drained

1⁄2 cup water

1 tbsp nutritional yeast

1 tbsp tapioca starch or tapioca flour

1⁄2 tsp garlic powder

1⁄2 tsp onion powder

1 tbsp lemon juice

FOR THE ASSEMBLY

2 8-inch flatbreads

1⁄4 cup baby spinach, cut in strips

1⁄2 cup Steamed Seitan Smoky Nuggets

397g (14oz) artichoke hearts in water, discarded

1 Roma tomato, chopped

1⁄4 cup canned sliced black olives

Raw shelled hempseed, for topping

NUTRITIONAL VALUES

Calories: 1624kcal
Fat: 54.5g (5.9g S.Fat)
Carbs: 237.6g
Protein: 71.2g
Sugar: 14.9g
Sodium: 2735mg

METHOD

CASHEW CHEESE:
In a blender, combine all of the cheese ingredients and blend until smooth. Place the blended mixture in a saucepan. Cook, stirring constantly, until the sauce thickens slightly. It will take between 5 and 10 minutes. Remove from the heat and set aside to cool.

ASSEMBLY:
On each flatbread, spread a 1/2-cup layer of cashew cheese. Half of the spinach should be spread on each flatbread. Divide the seitan, artichokes, tomatoes, and olives among the flatbreads and distribute evenly.

Serve with hempseed strewn on top.