No Flour, No Eggs! High-Protein Gluten-Free Lentil Flatbread

Instructions

1. Ensure red lentils are soaked for at least 1 hour prior to starting the recipe.
2. In a small bowl, mix Greek yogurt, heaped golden flax seeds, salt, pepper, and chili flakes. Set aside to allow the flax seeds to thicken the spread.
3. Sauté the dry crumbled tofu, sliced cremini mushrooms, and mini peppers on high heat until they are golden.
4. First, blend the soaked lentils and water until completely smooth.
5. Grease your pan with olive oil.
6. Fill each cooked flatbread with the savory tofu and veggie filling, and a dollop of the zesty Greek yogurt spread.
7. Wash and pat dry the firm tofu and vegetables (cremini mushrooms, mini peppers) for the best sear. Crumble the tofu and slice the mushrooms.
8. Once golden, add soy sauce, sriracha, and ketchup to the sautéed mixture and stir to combine.
9. Add the sprouted oats, garlic cloves, and ginger piece to the lentil mixture. Pulse to combine until smooth, ensuring the best texture.
10. Before pouring each flatbread, stir the batter well as the solids tend to settle at the bottom.
11. Pour a portion of the batter onto the greased pan, spread it thin, and cover. Cook for 3-4 minutes.
12. Gently flip the flatbread (the sprouted oats make them extra delicate until crisp) and cook until golden and crisp.