I know most of us are probably going a little stir crazy. I’ve officially been stuck in my house for 20 days. When I want something bright and fresh to make my day a little easier, I turn to a vegan lemon roasted vegetable flatbread! They are so easy, and can really work with any vegetables you have on hand that need to be used up! The veggies are roasted with lemon slices, then drizzled with lemon juice and herbs once you take them out of the oven.
Then I just simply spread flatbread, pita or naan, whatever you have on hand works, with some hummus. Scoop a nice big helping of lemon roasted veggies on top of the hummus. Then the most important part, drizzle with homemade vegan green goddess dressing. I added the recipe for the green goddess dressing below too. I think the hummus with the veggies and dressing all together make this one of the tastiest healthy meals ever!
I used mushrooms, broccoli, cauliflower and baby potatoes, but there are so many veggies that would work great with in this recipe!
Other Veggies I recommend:
- Squash
- Sweet Potatoes
- Brussels Sprouts
- Leeks
- Carrots
- Onions
- Asparagus
I generally use plain hummus, but most flavors would work. Garlic would be great, but really most any kind you have on hand will taste great. I also highly recommend toasting your flatbread first, there is nothing better than warm pita or naan! Vegan lemon roasted vegetable flatbread has been on repeat this week. It’s my new favorite way to get some protein and all the veggies in. Even though we are stuck in the house, that doesn’t mean we can’t eat amazing food!
This recipe is very easy to customize so that you can utilize whatever you have on hand. This zesty, herby, delicious meal is something you will be craving non-stop. Good thing this recipe makes 4 flatbreads! If you love roasted veggies, try one of my other favorites: Vegan Herb Butter Roasted Mushrooms and Chickpeas!
Vegan Lemon Roasted Vegetable Flatbread
Ingredients
Green Goddess Dressing
- 1 Cup Vegan Greek style yogurt(I used Kite Hill)
- 1 teaspoon Lemon juice, plus more to taste
- 1/2 teaspoon Dijon mustard
- 1 Clove Garlic
- 1/4 Cup Fresh Parsley, chopped
- 2 Tablespoons Fresh chives, chopped
- 1 Tablespoon Fresh Tarragon, chopped
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Lemon Roasted Vegetables
- 10 Ounces Baby bella mushrooms, sliced
- 1 Head of Cauliflower, cut into florets
- 1 Head of Broccoli, cut into florets
- 1/2 Pound Baby potatoes, fingerling or any small variety
- 10 Cloves Garlic
- 1/2 a Lemon, sliced
- 3 Tablespoons Olive oil
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 1/2 Tablespoons Lemon juice
- 1/4 Cup Fresh Parsley, chopped
- 1/4 Cup Fresh chives, chopped
For the Flatbread
- 4 Pieces of Naan or Pita bread
- 1/3 Cup Hummus, whatever flavor you want
Instructions
- First, make the dressing. Add the yogurt, lemon juice, Dijon, garlic, parsley, chives, tarragon, salt and pepper to a blender. Pulse a few times, just to combine everything. The yogurt will thin out and become more dressing like. Put in the fridge until ready to use.
- Preheat the oven to 450 degrees(F).
- Add the mushrooms, cauliflower, broccoli, potatoes, garlic and lemon slices to a large bowl. Drizzle with the olive oil, sprinkle with the salt and pepper. Toss to coat all the veggies.
- Spread the veggies out on a large baking sheet. Then roast for 15 minutes. Toss and spread back out on the pan. Then roast for another 10-15 minutes or until the veggies are brown and cooked through.
- Once the veggies are done, in a small bowl, whisk together the lemon juice, parsley and chives. Then pour over the veggies and toss to coat.
- Then, toast the naan or pita in the oven for 3-5 minutes if desired.
- Next, spread a tablespoon or so of hummus onto one of the pieces of naan or pita. Top with a 1/4 of the veggies then drizzle with green goddess dressing. This recipe will make 4 flatbreads. Serve. You can leave flat and eat with a knife and fork, or just fold it up and eat with your hands.
Nutrition
Oh wow, this was good! I went a step further and made the naan from scratch and it was so worth it. The flavors of this recipe are phenomenal. I let my meat-eating husband have several bites and his response was “that’s f’ing outstanding”. I can’t wait to eat the leftovers tomorrow.
Yay! That is so awesome! Also props for making your own naan:)
We have a mustard allergy, would it be fine without? Any ideas for a good replacement? 😀
I think it would be totally fine without any!
This is fantastic. It really is. I never would have thought to put mustard and yogurt together! That sauce is insane! This will be a repeat recipe. We used broccoli, gold potatoes, mushrooms and Brussels. Just perfect!!
I am obsessed with your recipes. I go to them all the time when I need inspiration.. the ingredients are not crazy so I don’t have to travel 35 miles to a health food store. My husband eats meat but loves these recipes. You should have restaurants all over the country !!
Oh my days!! Just made this and it was so full of flavour.
It is so delicious! I am making it again tonight.
I made this tonight. It was sooo good! My omnivorous husband also loved it.
Absolutely delicious – whole family loved it. it’s going into the rotation!
I loved this recipe so much! I subbed cherry tomatoes for cauliflower, and my yogurt went off so I used vegan cream cheese. (I dont reccomend unless you really like your cream cheese, I added more of all the extra flavors to cover the fake cream cheese flavor)
I bet it would be really awesome with yogurt!
I will be trying this again! You can see a picture of my rendition on instagram @JasmineWentVegan…. Thank you Lauren!
Yum! I’ve never cooked with tarragon before and it definitely made the dressing stand out. This earthy dish packs a lot of flavor. I appreciated cooking everything on one pan; so simple and easy clean-up. I did add onion to the veggie mix. My husband also loved this meal and I will definitely be making this again!
This is soooo good!!! Added alfalfa sprouts at the end…. amazing! Thank you so much! Love your recipes!
My favorite recipe of yours! It’s a weekly go-to, I never get tired of it!
I’m not vegan, but I like to try meat free recipes and this is a keeper. Delicious.
This is seriously good and satisfying! I’ve made it many times,. I’ve even made it as the main course for a dinner party with meat eaters. Everyone loved it.. The flavors are incredible!
I’m eating this right now. IT IS SO GOOD! Just recommended it on my FB page to others. It was a bit time consuming with the washing and chopping of so many veggies, but they came together perfectly. Such a unique flavor combination, and great texture.! My advice to others is to chop the veggies pretty small, and roast for 40 minutes, stirring once, at 400F, instead of 30 minutes at 450. Otherwise, I didn’t change a thing!!
Love this recipe. I do not always use the same herbs or veggies, but add others that I have on hand and it always comes out good..
I do always swap cilantro for the parsley because I love cilantro and not parsley.
Don’t skip the sauce!I It really brings it all together.
Thanks for a great recipe that my daughter and I love to enjoy together.
Forgot to say 5 stars!
Didn’t have tarragon or chives (totally forgot to add them to my shopping list) but subbed in extra parsley and threw in some basil as well. Love this dish! My meat eating husband loves it as well, and it’s a great dish to swap in whatever veggies your have on hand. It’s a great base and the sauce truly is amazing.
Really dumb question here – you show the lemon slices in the finished product. Do you remove before eating?
I like to squeeze them over the flatbread before eating, but then, yes, I recommend removing them and not eating the peel. Not a dumb question! I just often put garnishes in pictures for aesthetic purposes!
This is flippin delicious. Have made it twice now and shared the recipe on my personal page. I will say that it is a bit time consuming to wash, chop and prepare so many different vegetables, but at least the result is worth it . I like it better without the hummus. The dressing is the star. I had the leftovers cold and they were just as good.
I love this recipe! Made it tonight with cauliflower, sweet potato, brussel sprouts and green beans on fluffy naan and it was so delicious. My whole family loves it.