If you purchase the pizza dough/flatbread instead of making your own, you can prepare this Jackson Pollock-esque meal with a minimum of time and fuss.

Chipotle Sausage, Peppers, and Guacamole Flatbreads With Cilantro Cream [Vegan]

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Serves

4

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Ingredients

Guacamole
  • 2 avocados, pitted and peeled
  • 1 tsp. fresh lime juice
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. chili powder
  • 1/4 tsp. garlic powder
  • pinch smoked paprika
Topping
  • 2 cups sliced mini bell peppers (8-10)
  • 2 vegan chipotle sausages, sliced
Cilantro Cream
  • 1/2 cup raw cashew pieces, soaked for a few hours, rinsed and drained
  • 2 cloves garlic
  • 2 cups fresh cilantro (about 1 bunch)
  • 1/2 cup vegetable broth
  • 1 tsp. fresh lime juice
  • 1/4 tsp. ground black pepper
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Preparation

Make the guacamole
  1. In a small bowl, smash the avocados until as smooth or as chunky as you like – and then stir in the remaining ingredients. Cover and set aside.
Make the toppings
  1. In a small skillet, heat a small amount of water or vegetable broth over medium-high heat and add the bell pepper slices. Sauté for 5-8 minutes, or until crispy-tender. Remove the peppers and add another splash of water or broth. Gently cook the vegan sausage slices, letting the liquid cook off before adding small splashes, until they are lightly browned.
  2. Remove from the heat, add the bell peppers and cover the skillet to keep the mixture warm while you make the cilantro cream.
Make the cilantro cream
  1. In a high-speed or regular blender, combine all of the ingredients and process until very smooth.
Assemble the flatbreads
  1. Gently warm the breads, divide the guacamole and the bell pepper-sausage mixture between them, and then either spoon on the cilantro cream or use a squeeze bottle to drizzle over the top of the flatbreads.
  2. Garnish with chopped fresh cilantro, if desired.
   
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