Rainbow flatbreads

It has been a good weekend so far, and Sunday looks promising. The weather is good, and we will pop out in a minute for a walk, and maybe watch England's football game in a pub. I'll have to study for tomorrow's Danish exam though, so then we'll probably come back home quickly. I've planned a mixed platter dinner for tonight: maybe some corn cobs, fried halloumi, hummus, red cabbage, roasted carrots etc. Actually many of the ingredients are the same as in these flatbreads that I made earlier this week. I think that this sort of platters are brilliant in the summer.

These vegan flatbreads had nice vibrant summerly colours, so I thought it was appropriate to add rainbow to the name. It would've been easy to add even more colour, but I think that this was just a nice mix, which definitely hit the spot. I made a quick-pickled red cabbage, and added some of the cabbage raw, and both variants were really tasty. The main protein were seitan and soy chunks, a type of vegan “chicken”. It worked very well in this combination, also adding texture to the dish.

Rainbow flatbreads

Ingredients

300 g seitan and soy chunks

1 red bell pepper

1 onion

3 garlic cloves

2 mini aubergines

Olive oil

Chilli powder to taste

Smoked paprika to taste

Ground cumin to taste

Sesame seeds

Quick-pickled red cabbage

1/4 red cabbage

1/2 cup water

1/2 cup cider vinegar

1tsp sugar

1 tsp salt

1 tsp pink peppercorns

Other ingredients

Rocket

Red cabbage

Hummus

Flatbreads

Method

Make the quick-pickled red cabbage first. Heat the water and cider vinegar with sugar and salt. Slice the cabbage thinly and place it in a glass. Pour the liquid over the cabbage and add the pink peppercorns. Seal the container and let set for at least 30 minutes.

Then start preparing the other fillings. Chop the vegetables first. Set some of the red pepper to side to be added fresh to the flatbreads.

Roast the mini aubergine pieces in the oven with some added olive oil and salt. Add them later to the protein mix.

Fry the onion, garlic and red pepper with the seitan and soy chunks. Season the mix and let cook slowly in the pan.

Heat the flatbreads and spread hummus on them. Serve them with the colourful toppings and enjoy!

Your VegHog