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Crispy Air Fryer Vegan Cheeseburger Flatbread

FlavorVille Radio turns a simple flatbread into a crispy, loaded plant-based meal with seasoned vegan crumbles, mushrooms, onion, fresh tomato, creamy spread, and melted plant-based cheese.

Start with one large thin flatbread and spread about three tablespoons of your favorite creamy plant-based spread across the surface.

Chop one medium tomato and scatter it evenly over the flatbread.

Cook one cup of plant-based ground-style crumbles with one cup of sliced mushrooms and one-half cup of sliced onion.

Season with fennel, black pepper, smoked paprika, and onion powder.

Cook until the crumbles are browned and the mushrooms become deeply golden.

Spoon the mixture over the tomato layer and top with one and one-half cups of shredded plant-based cheese.

Air fry at four hundred degrees for about ten to thirteen minutes, or until the edges are crisp and the cheese is melted and lightly browned.

Let the flatbread rest for one minute, then slice into wedges and serve hot.

The result is a crisp crust with a loaded center and a savory cheeseburger-style bite from the mushrooms, seasoned crumbles, and melted plant-based cheese.

Listen to FlavorVille Radio

Hear the complete recipe and new vegan and plant-based episodes on FlavorVille Radio.

 

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