This Vegan Jalapeño and Corn Flatbread Recipe is a delightful, plant-based dish that combines the sweetness of corn with the heat of jalapeños. Perfect as a snack or a side dish, it’s simple to prepare and packed with flavor.
This vegan recipe is great for gatherings or a casual meal at home. The flatbread can be customized with your favorite toppings or served alongside dips for a delicious treat.
Easy Vegan Jalapeño and Corn Flatbread
This flatbread features a soft and slightly chewy texture, enhanced by the addition of fresh jalapeños and sweet corn kernels. The recipe takes about 30 minutes from start to finish and serves 4 people.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup almond milk or any plant-based milk
- 1/2 cup fresh corn kernels (or canned)
- 1-2 jalapeños, finely chopped (adjust to taste)
- 2 tablespoons olive oil
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Mix Dry Ingredients: In a large bowl, combine the flour, cornmeal, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, mix the almond milk and olive oil.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the corn and jalapeños.
- Shape the Flatbread: On a floured surface, knead the dough gently and shape it into a flat round or rectangle, about 1/2 inch thick.
- Bake: Place the flatbread on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until golden brown.
- Serve: Remove from the oven, let cool slightly, and garnish with fresh cilantro if desired. Cut into slices and serve warm.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 pieces
- Calories: 150kcal
- Fat: 5g
- Protein: 3g
- Carbohydrates: 22g
