4 Cali’flour Flatbreads
1 sweet potato, peeled and cut into small cubes
4 oz Brussels sprouts, quartered
4 oz seitan or 1 c any veggie meat, cubed
2 T olive oil
¼ t ground sage
¼ t dried thyme
¼ t cinnamon
¼ t salt
Tahini, for drizzling
1 large apple (a sweet variety, like Gala or Fuji), chopped
1 c fresh cranberries
½ jalapeño pepper, chopped
1 shallot or ¼ small onion, chopped
Juice from 1 lime
2 T sugar or coconut sugar
Preheat oven to 425. Line two baking sheets with parchment paper. Into separate bowls, toss and coat the sweet potatoes and Brussel sprouts with 1 tablespoon of oil and ½ teaspoon of cinnamon. To one baking sheet place the sweet potatoes and on the other, the Brussels sprouts. Roast for 15-20 minutes, until the sweet potatoes are soft, and the Brussels sprouts are soft and beginning to brown. (Sweet potatoes may need to bake 5 minutes longer). Remove and set aside.
One the stovetop, in a skillet on medium heat, warm oil then add chopped veggie meat. Season with sage, thyme and salt and cook for 5-7 minutes, turning frequently to brown on all sides. Remove from heat.
Into a food processor add the chopped apple, jalapeño, shallots/onions and cranberries. Pulse several times, so that the ingredients are finely chopped, but are not liquefied. Transfer mixture to a small bowl: add lime juice and sugar. Stir and let stand for at least 15 minutes before serving.
Pre-bake the Cali’flour Flatbreads as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and let rest for a minimum of 10 minutes.
*For a formed “shell”-invert a muffin pan and bake flatbreads cradled between cups.
Divide fliings into quarters and add to each flatbread: sweet potatoes, Brussel sprouts, and veggie meat. Top with apple salsa and a drizzle of tahini if desired. Serve and enjoy!
*For completely vegan option: use Plant-Base Pizza Cali'flour Crust cut into smaller taco "shells."