Vegan Cabbage Flatbread (Flourless, High Protein)

Instructions

1. Add the soaked and drained red lentils, organic extra firm tofu, hemp hearts, ground golden flax seeds, salt, garlic powder, chili flakes, turmeric, and black pepper into a blender.
2. Pour in the 1/3 cup of water little by little while blending until the mixture transforms into a very thick, smooth, paste-like batter. Ensure it is not runny.
3. Transfer the blended batter into a mixing bowl . No need to rest the batter—it is ready to use immediately.
4. For each flatbread, take a portion of the shredded purple cabbage and arrange it neatly into a round pattern directly onto the bottom of a cold or low-heat non-stick pan.
5. Gently ladle about 2 full scoops of batter directly over the cabbage rose, spreading it evenly to cover all the cabbage around the edges.
6. Drizzle 1 tablespoon of olive oil around and on top of the flatbread, then sprinkle 1/2 teaspoon of white sesame seeds evenly over the surface.
7. Cover the pan with a lid and cook over medium-to-low heat for 6 to 7 minutes. This lower heat is crucial so the cabbage rose cooks through and browns beautifully without burning while the top batter sets and turns slightly light orange.
8. Remove the lid to flip. If you have experience, you can flip it cleanly in the air. Otherwise, use the Plate Flip Method: place a flat plate over the pan, carefully invert the pan so the flatbread drops onto the plate, and then slide it gently back into the pan cabbage-side up. Alternatively, use a wide spatula carefully once fully set.
9. Leave the lid off and cook the second side over medium-to-low heat for another 5 to 6 minutes until it becomes beautifully crispy.
10. Flip a second time and increase the flame to medium-high heat for about 1 minute to lock in that ultimate signature crunch. Repeat this process for all flatbreads.
11. Slide the finished flatbread directly onto a wire drying rack. Let it sit for a minute to prevent steam from making it soggy before slicing or serving.