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Vegan Poblano and Corn Flatbread
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Vegan Poblano and Corn Flatbread

This Vegan Poblano and Corn Flatbread is a vibrant and satisfying meal that packs lots of flavor and a bit of spice! It's perfect for an epic vegan pizza night at home, and it is sure to become a favorite! Topped with poblano peppers and corn, vegan mozzarella and cheddar, and a spicy mayo with fresh cilantro - this flatbread has it all!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 2 people

Ingredients

  • 2/3 cup frozen corn
  • 1 poblano pepper
  • 2 tsp. avocado oil
  • ½ tsp. garlic powder
  • ¼ tsp. kosher salt
  • ¼ tsp. pepper
  • ½ tsp. cumin
  • ½ tsp. dried oregano
  • ¼ tsp. smoked paprika
  • ¼ tsp. chili powder
  • 2 flatbreads
  • ¾ cup vegan cheddar
  • ¾ cup vegan mozzarella
  • 2 tbsp. fresh cilantro
  • 2 tbsp. hot sauce

Spicy Mayo:

  • 2 tbsp. vegan mayo
  • 1 tsp. agave nectar
  • 2 to 3 tsp. hot sauce
  • Juice of ¼ lime

Instructions

  • Preheat the oven to 400 degrees F. Cook the 2/3 cup frozen corn according to package directions. While the corn is cooking, thinly slice the poblano pepper crosswise starting from the bottom end, and finely chop any remaining portion near the stem.
  • In a large skillet over medium heat, add the cooked corn, 2 tsp. avocado oil, and pasilla peppers. Stir and cook for 2 minutes, then add the ½ tsp. garlic powder, ¼ tsp. kosher salt, ¼ tsp. pepper, ½ tsp. cumin, ½ tsp. dried oregano, ¼ tsp. smoked paprika, and ¼ tsp. chili powder. Stir and cook another 3 to 4 minutes.
  • Place the 2 flatbreads on a baking tray next to each other. Spread 1 cup (total) of the vegan cheddar and vegan mozzarella evenly across the flatbreads, leaving a bit of crust open around the edge. Then, evenly spread the poblano and corn mixture across the flatbreads. Then spread the remaining ½ cup cheese across the flatbreads. Sprinkle the flatbreads with a dash of salt and pepper.
  • Place the flatbreads into the oven to bake for 8 to 10 minutes, or until the flatbreads are crisp. While the flatbreads are in the oven, finely chop the 2 tbsp. cilantro and add all the Spicy Mayo ingredients to a small bowl (2 tbsp. vegan mayo, 1 tsp. agave nectar, 2 to 3 tsp. hot sauce, and juice of ¼ lime. Stir the mayo thoroughly.
  • To serve, top the flatbreads evenly with the chopped fresh cilantro, the 2 tbsp. hot sauce, and drizzle with the Spicy Mayo as desired.