Vegan, Indian Comfort Food Doesn’t Get Better Than This Flatbread and Dip

We get it; you’re on a diet but craving your fave comfort foods like ice cream and chicken noodle soup. With our food series, #NotCheating, we’re turning these cheat-day dishes into compliant recipes. If you’re dabbling with gluten-free, vegan, keto, paleo, Whole30, or other plans, allow these takes to curb your hankerings healthfully.

Indian is often the evening’s answer with its vegetable-forward dishes and convenient delivery. However, you might miss the cheesy naan bread if you’re vegan. It’s one of our favorites for sure. But, miss it no more!

Traditional naan combines yogurt, wheat flour, water, and baking powder to form a stretchy dough that is rolled out like a pizza before being pan-seared. We’ve come up with a vegan alternative that incorporates many of the same ingredients (with the exception of cashew yogurt instead of dairy yogurt) and cooking technique. However, it eats slightly differently than traditional naan. Our recipe has more of a flaky texture than a chewy one. And rather than being topped with a slather of butter, our vegan flatbread is filled with vegan mozzarella. Naan is typically served with curry, so the coconut chickpea curry dipping sauce is a delicious bonus. If you prefer, blend the dip until it’s smooth for easier noshing.

Vegan “Cheesy” Flatbread

(Serves 4)

Recipe Notes: If you can’t find Daiya, try another vegan mozzarella. Our store was out, so we used Mikoyo. If you can’t find butter-flavored coconut oil, sub it with regular coconut oil or a vegan butter of your choice.

@BritandCo on Instagram.

(Recipe by Ashley Bare / Brit + Co; styling by Kayla Haykin / Brit + Co; photos via Brittany Griffin / Brit + Co)

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