Step 1.
Preheat the oven to 190ºC.
Step 2.
Slice or pull apart the mushrooms into equal-sized pieces. Peel and slice the onions into eighths.
Step 3.
Lay the mushrooms onto a large baking tray and drizzle over about 4 tbsp of olive oil and season well. Mix to make sure all of the mushrooms are coated and bake for 20-25 mins, or until nicely caramelised. Toss them a few times while cooking to make sure they cook evenly.
Step 4.
Put the onions into a smaller baking dish, drizzle with olive oil and season with salt and plenty of pepper. Roast for 10 mins on the lower shelf. After the 10 mins, remove them to add the balsamic vinegar and stir, then roast for another 20-25 mins, tossing halfway to make sure they cook evenly. They should be very soft and caramelised without too many crispy edges.
Step 5.
Once the onions have come out of the oven, you can make the hummus. Blend the chickpeas, 100ml water or aquafaba (water from the chickpea can), tahini, garlic, 1 tbsp olive oil, 4 heaped tbsp of the roasted onions, the juice of half a lemon and 1 ½ tsp salt in a blender until very smooth. Taste and season. Add more lemon juice if you like.
Step 6.
To make the flatbreads, add the flour, soya yoghurt, baking powder, 2 tsp of olive oil, ½ tsp of salt and plenty of pepper to a large mixing bowl. Use a fork to mix everything together.
Step 7.
Dust a clean work surface with some flour and tip out the dough. Gently knead for 1 min until it comes together into a smooth ball. Divide the dough into 4 portions. Dust the surface with a little extra flour and roll each portion with a rolling pin into oblong or round shapes, around 0.5cm thick.
Step 8.
Place a dry frying pan over medium heat and, once hot, add the first flatbread and cook for 2-3 mins on each side. It should be speckled with darker spots and be pillowy and fluffy. Repeat with the remaining flatbreads.
Step 9.
Once all of your elements are ready, you can assemble the flatbreads. Brush the flatbreads with a little oil and salt and pepper if you like. Spread a layer of hummus over them, then pile on the mushrooms and the remaining red onions. At this point you can pop them under the grill for a few mins to heat them up, but they are just as lovely at room temp as they are hot.
Step 10.
To finish, scatter over the pine nuts and, if using, the chopped parsley.
Flavour Rating
Exclusive to Mob+ members.
Would you make it again?
Exclusive to Mob+ members.
This dish is from a collection of Bunch recipes, a Vegan Recipe Brand created by Christina Soteriou. All of the Bunch recipes are plant-based, nutritious, full of bold flavours and easy to make with everyday ingredients. Vegan food reimagined, for people who love to eat.
This dish is from a collection of Bunch recipes, a Vegan Recipe Brand created by Christina Soteriou. All of the Bunch recipes are plant-based, nutritious, full of bold flavours and easy to make with everyday ingredients. Vegan food reimagined, for people who love to eat.
Get In Touch
Have some recipe feedback? Spotted a bug? Let us know.
This dish is from a collection of Bunch recipes, a Vegan Recipe Brand created by Christina Soteriou. All of the Bunch recipes are plant-based, nutritious, full of bold flavours and easy to make with everyday ingredients. Vegan food reimagined, for people who love to eat.
This dish is from a collection of Bunch recipes, a Vegan Recipe Brand created by Christina Soteriou. All of the Bunch recipes are plant-based, nutritious, full of bold flavours and easy to make with everyday ingredients. Vegan food reimagined, for people who love to eat.
Get In Touch
Have some recipe feedback? Spotted a bug? Let us know.
Step 1.
Preheat the oven to 190ºC.
Step 2.
Slice or pull apart the mushrooms into equal-sized pieces. Peel and slice the onions into eighths.
Step 3.
Lay the mushrooms onto a large baking tray and drizzle over about 4 tbsp of olive oil and season well. Mix to make sure all of the mushrooms are coated and bake for 20-25 mins, or until nicely caramelised. Toss them a few times while cooking to make sure they cook evenly.
Step 4.
Put the onions into a smaller baking dish, drizzle with olive oil and season with salt and plenty of pepper. Roast for 10 mins on the lower shelf. After the 10 mins, remove them to add the balsamic vinegar and stir, then roast for another 20-25 mins, tossing halfway to make sure they cook evenly. They should be very soft and caramelised without too many crispy edges.
Step 5.
Once the onions have come out of the oven, you can make the hummus. Blend the chickpeas, 100ml water or aquafaba (water from the chickpea can), tahini, garlic, 1 tbsp olive oil, 4 heaped tbsp of the roasted onions, the juice of half a lemon and 1 ½ tsp salt in a blender until very smooth. Taste and season. Add more lemon juice if you like.
Step 6.
To make the flatbreads, add the flour, soya yoghurt, baking powder, 2 tsp of olive oil, ½ tsp of salt and plenty of pepper to a large mixing bowl. Use a fork to mix everything together.
Step 7.
Dust a clean work surface with some flour and tip out the dough. Gently knead for 1 min until it comes together into a smooth ball. Divide the dough into 4 portions. Dust the surface with a little extra flour and roll each portion with a rolling pin into oblong or round shapes, around 0.5cm thick.
Step 8.
Place a dry frying pan over medium heat and, once hot, add the first flatbread and cook for 2-3 mins on each side. It should be speckled with darker spots and be pillowy and fluffy. Repeat with the remaining flatbreads.
Step 9.
Once all of your elements are ready, you can assemble the flatbreads. Brush the flatbreads with a little oil and salt and pepper if you like. Spread a layer of hummus over them, then pile on the mushrooms and the remaining red onions. At this point you can pop them under the grill for a few mins to heat them up, but they are just as lovely at room temp as they are hot.
Step 10.
To finish, scatter over the pine nuts and, if using, the chopped parsley.
Flavour Rating
Exclusive to Mob+ members.
Would you make it again?
Exclusive to Mob+ members.
