On this page I’m sharing my recipe for flatbread with sweet potato, aubergine and vegan sausages. This vegetarian dinner recipe tastes so good! And I love how it’s a recipe that is suitable for summer and winter. Quickly read on for this vegetarian flatbread recipe!
Flatbread
For this recipe I used Lebanese flatbread. It’s a staple in Lebanese cuisine. This thin, round, and soft bread can be used in all kinds of dishes, mostly savory. It’s made from simple ingredients like flour, water, salt, and sometimes a touch of olive oil. Lebanese flatbread is traditionally baked in a clay oven called a “saj.” Its unique preparation gives it a slightly crispy exterior and a wonderfully soft, chewy interior. Whether serving as a wrap for shawarma, a scoop for hummus, or a base for manakish, Lebanese flatbread is not just a vessel for food but a crucial element of the meal’s flavor and texture. Luckily Lebanese flatbread is more and more available in supermarkets in the United States and Europe. And for a better quality flatbread, try your local middle-eastern food shop.
Click here for my recipe of Flatbread with vegetarian mushroom kebab.
Vegetarian sausages
I’ve been eating vegetarian for many years, and I love the development of meat substitutes. They’ve gotten so much better over the last few years. When I just started eating vegetarian all meat replacements tasted like corn or green peas, but nowadays it’s sometimes hard to tell the difference between real meat and vegetarian or vegan meat. For this recipe I used the vegan sausages from THIS. THIS is one of the fastest growing vegan meat substitute brands in the UK and it’s one of the new vegetarian and vegan products in the Netherlands of 2023. The sausages absolutely taste like old-fashioned pork sausages.
Vegetarian or Vegan
This recipe for flatbread with sweet potato, aubergine and vegan sausages is not 100% vegan because I used a dollop of tzatziki. But if you skip the tzatziki, or if you make your own vegan tzatziki with soy yogurt, garlic and cucumber, this recipe is completely plant-based.
Just make sure that the sausages you buy are vegan and not only vegetarian. The sausages from THIS that I used are 100% plant-based.
Recipe sweet potato, aubergine and vegan sausage flatbread
Ingredients (serves 4):
- 400 grams sweet potatoes, washed and cubed
- 3 Lila Aubergines
- 1 teaspoon cinnamon
- 200 grams spicy hummus
- 1 package (6 pieces) vegan sausages
- 4 Lebanese flatbreads
- Fresh parsley to taste
- Optionally: tzatziki
Warm olive oil in a frying pan and fry the sweet potato cubes for 15-20 minutes.
Slice the aubergines and add them to the sweet potato after 5-10 minutes. Sprinkle with the cinnamon right after you’ve added the aubergine.
Preheat the oven to 220C.
In a separate pan, prepare the vegan sausages as stated on the package.
Bake the flatbreads in the oven for 2 minutes.
Spread the flatbreads with hummus. Divide the sweet potato aubergine mixture and the vegan sausages over the flatbreads.
Serve with fresh parsley and optionally a dollop of tzatziki.
You might also like my recipe for Sabich, the Israeli sandwich.
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