I’m in love with this Carrot ‘Bacon’ and Almond ‘Feta’ Flatbread for so many reasons! For starters, it’s completely vegan and gluten-free (like all of my recipes), but you’d never guess by tasting it! It’s wildly delicious, topped with fresh arugula, sweet and smoky marinated rainbow carrots, homemade almond feta, crushed pistachios and balsamic vinaigrette! My mouth waters just thinking of it’s flavors!
Arugula is my usual go-to green for flatbreads because it adds so much flavor without overpowering the other toppings. The carrot bacon is a new discovery I made that I’m very excited about. Doesn’t it look so much like bacon?! In a delicious plant-based way, that is. If you cook it long enough, it’ll crisp up like bacon and, if you marinate in long enough, it’s sweet and smokey flavors will fool you and you’re meat lover friends, too!
The almond feta is a recipe of mine that I’ve been using for a while now, it never fails to satisfy! It’s creamy, cheesy and delicious. The pistachios and balsamic tie the whole thing together, making an incredibly satisfying meal.
Give it a shot and let me know what you think! Drop a comment below, rate the recipe and be sure to find me on Instagram and Facebook!
Enjoy!
Carrot ‘Bacon’ and Almond ‘Feta’ Flatbread (V/GF)
Ingredients
Carrot Bacon
- 2 large purple carrots thinly sliced lengthwise with a mandolin
- 2 tbsp maple syrup
- 2 tbsp liquid smoke
Other flatbread necessities
- 2 pieces of flatbread
- fresh arugula
- almond feta *recipe below
- crushed pistachios
- balsamic vinaigrette to drizzle
Almond Feta
- 1 1/4 cup blanched almonds soaked in water for at least 6 hours
- 2/3 cup water
- 3 tbsp olive oil
- 2 1/2 tbsp lemon juice
- 1 tbsp garlic powder
- 1 1/4 tsp sea salt
Instructions
Almond Feta
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After the almonds have soaked in water for at least 6 hours, drain the water from the almonds and transfer the almonds to a food processor or blender along with the remaining ingredients. Process/blend until smooth. You’ll have to stop the process to scrape down the sides of the processor/blender a few times.
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Place cheesecloth loosely over a large bowl and transfer the almond mixture to the cheesecloth allowing the liquid to drain through. Wrap the cloth around the cheese and squeeze cheese to remove any excess moisture. While squeezing out any moisture, form cheese into a ball shape.
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Keep cheese wrapped in cloth and dump the bowl of liquid.
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Refrigerate cheese in cloth for at least a few hours (or overnight) to let the flavors marry.
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Preheat oven to 350 degrees F.
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Remove cloth from cheese and transfer cheese to lightly oiled baking sheet.
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Bake for 30-40 minutes. The longer it cooks the firmer it gets. You can cook it less for a creamier cheese or you can cook it longer for a firmer more Parmesan like cheese.
Carrot Bacon
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In a bowl, whisk together the maple syrup and the liquid smoke. Then, add the carrot slices. Brush the marinate over carrot slices, making sure they’re all covered. Cover and place in the refrigerator to marinate for 20 minutes up to overnight.
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After marinating, melted a touch of oil in a frying pan over medium-high heat. Once oil is hot, add the carrot slices and frying on each side until brown, about 2-3 minutes on each side.
Flatbread
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Preheat oven to 400 degrees F.
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Add a layer of arugula on top of each flatbread. Then, add the cooked carrot bacon to each flatbread. Then, sprinkle flatbreads with almond feta and crushed pistachios.
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Place flatbread directly on the oven rack and let cook until flatbread is golden brown, about 7-10 minutes.
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Remove from oven, drizzle with balsamic and enjoy!!!
If you like this recipe, then you’ll love my Spirulina Pesto Mushroom Flatbread, Honey Roasted Fig Flatbread and my Mediterranean Flatbread!
