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Maple and Mustard Brussels Sprouts Topped Flatbread [Vegan]

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Maple and mustard marinated roasted Brussels sprouts and onion on top of a made-from-scratch flatbread. Simply, elegant, and perfect. Great for brunch!

Maple and Mustard Brussels Sprouts Topped Flatbread [Vegan]

This Recipe is :

Dairy Free Soy Free Vegan




For the Dough:

  • 1 1/2 cups white bread flour
  • 1 1/2 teaspoon active dry yeast
  • 1 tablespoon olive oil
  • Pinch of salt, to taste
  • 1/2 cup, plus 2 teaspoons lukewarm water

For the Topping:

  • 1 large handful sprouts
  • 1 onion
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup or agave nectar
  • 1 tablespoon olive oil
  • 1 garlic clove
  • Small bunch fresh thyme


For the Topping:

  1. Shred, grate or slice the Brussels sprouts. Peel and roughly chop the onion and place it in the bowl with the Brussels sprouts.
  2. Mix together the mustard, maple syrup or agave nectar, olive oil, garlic, and thyme, stir well, and then pour it over the vegetables. Let marinate in the refrigerator for an hour.

For the Bread:

  1. Sift the bread flour in a large mixing bowl and add the yeast with a pinch of salt. Make a well in the flour and add 1 tablespoon of olive oil and the lukewarm water. Mix it with a wooden spoon, combining all the flour until comes together as a dough, adding a little more water as needed.
  2. Knead the dough on a lightly floured surface for 5 minutes, then shape it into a ball. Lightly coat the dough in oil to keep it moist and place in a bowl. C in cling film for an hour to let it rise.
  3. Preheat the oven to 410°F.
  4. Once the dough has risen, cut it into 4 pieces and roll each piece out into 1/4 inch thick circles. Top with the Brussel sprout filling, leaving a border around the edge for the crust and place in the oven for 10-15 minutes, until the dough is golden and the sprouts are cooked through.





I started VegHotPot in 2011 as a way to document the recipes I was creating after turning vegetarian. My passion for cooking teamed with my need to be on a tight budget meant I produced simple, whole food based meals that didn't cost the earth. I hope my recipes inspire people to cook from scratch, include more vegetables in their diet and most importantly to try something new.



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