• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Flexitarian
  • Recipes
    • Recipes by Course
    • Recipes by Ingredient
    • Recipe Collections
    • RECIPES BY DIET
    • Seasonal Food
  • Shopping List
  • MY BOOK
    • My Cookbook: Less Meat, More Plants
    • DOWNLOAD a FREE Preview Copy
  • Flexitarian
    • The Flexitarian Diet
    • Why Go Flexitarian?
      • Meat & Health
      • Meat & The Environment
      • Animal Welfare
    • Tips & Hints
      • How To Cook Veggie
      • Cooking With Less Meat
      • Beginners’ Guides
      • Do It Yourself Recipes
      • How To Cook Without A Recipe
      • Left Over Recipes
  • Eco Living
    • Health & Nutrition
    • Green Living
    • Eating Out
    • Fighting Food Waste
    • Competition
    • Eco Travel
    • Fitness
    • Grow Your Own
    • Gift Guides
    • Product Reviews
    • Cookbook Reviews
  • ABOUT
    • CONTACT ME
    • In the News
    • Privacy Policy
  • SHOP
  • Facebook
  • Instagram
  • Pinterest
  • YouTube
The Flexitarian Logo

The Flexitarian

The Flexitarian Diet - A Flexible Vegetarian Diet

  • Recipes
    • Recipes by Course
    • Recipes by Ingredient
    • Recipe Collections
    • RECIPES BY DIET
    • Seasonal Food
  • Shopping List
  • MY BOOK
    • My Cookbook: Less Meat, More Plants
    • DOWNLOAD a FREE Preview Copy
  • Flexitarian
    • The Flexitarian Diet
    • Why Go Flexitarian?
      • Meat & Health
      • Meat & The Environment
      • Animal Welfare
    • Tips & Hints
      • How To Cook Veggie
      • Cooking With Less Meat
      • Beginners’ Guides
      • Do It Yourself Recipes
      • How To Cook Without A Recipe
      • Left Over Recipes
  • Eco Living
    • Health & Nutrition
    • Green Living
    • Eating Out
    • Fighting Food Waste
    • Competition
    • Eco Travel
    • Fitness
    • Grow Your Own
    • Gift Guides
    • Product Reviews
    • Cookbook Reviews
  • ABOUT
    • CONTACT ME
    • In the News
    • Privacy Policy
  • SHOP
  • Facebook
  • Instagram
  • Pinterest
  • YouTube
The Flexitarian » Recipe » Flatbreads with Harissa Mushrooms [vegan]

Flatbreads with Harissa Mushrooms [vegan]

5 from 1 vote

Jump to Recipe Print Recipe

These flatbreads are topped with some moreish harissa mushrooms cooked in a smokey tomato sauce. 

Flatbreads with Harissa Mushrooms

These fluffy flatbreads are topped with some moreish harissa mushrooms cooked in a smokey tomato sauce. This is a hearty and filling dish that you can serve for lunch or dinner. This recipe is really easy to make and so satisfying.

How to make the flatbreads

You can easily make flatbreads at home in a number of different ways. For this recipe, I have used some self-raising flour but you can use plain flour as in this recipe for Roasted cauliflower flatbreads with muhammara dip. Both plain and self-raising flours work really well.

The essential ingredient to make fluffy, moist and soft flatbreads is yoghurt. Both dairy-free and conventional yoghurts are suitable. Some dairy-free yoghurts like the ones that are coconut-based will add a bit of an aftertaste so opt for a neutral yoghurt such as soy or oat if this is not to your taste.

This recipe makes about 4 large flatbreads. You will need a large non-stick pan to cook them. Temperature is key so make sure the pan is very hot before you place the first flatbread in it. I do not use any oil or grease. Instead, I simply cook each flatbread for 2 mins or so on each side until it starts to char. When done, the flatbreads can be kept warm and covered in the oven while you cook the rest.

How to make harissa mushrooms

The flatbreads are topped with some very moreish harissa mushrooms that you can start making while the flatbread dough is resting.

The mushrooms are cooked with onion, garlic, red pepper and canned tomatoes. For spices, I am using Belazu rose harissa (which is not as spicy as conventional harissa), cumin and smoked paprika. I also included some chickpeas for added protein.

You can leave the mushrooms to simmer while you cook the flatbreads. This will enable the sauce to thicken nicely.

If you love this recipe, you should also try …

My Sweet Potato Wraps with Tahini Harissa Dressing, my Spicy Roasted Cauliflower Wrap with Sriracha Cashew Cream, my Mushroom Salad, or even my “No Duck” Hoisin Jackfruit Wraps.

I hope you enjoy these flatbreads with harissa mushrooms as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!

Disclaimer: this post includes affiliate links.

Harissa Mushrooms

Flatbreads with Harissa Mushrooms [vegan]

These flatbreads are topped with some moreish harissa mushrooms. Delish!
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Bread, Quick & Easy, Sandwiches & Wraps
Cuisine Moroccan
Servings 4 people
Calories 603 kcal

Equipment

2 frying pan
1 mixing bowl
Harissa Mushrooms
1 Rolling Pin

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
  

FOR THE FLATBREADS:

  • 350 g self-raising flour
  • 1 tsp salt
  • 300 g dairy-free yoghurt
  • 1 Tbsp olive oil

FOR THE HARISSA MUSHROOMS:

  • 2 Tbsp olive oil
  • 80 g red onion
  • 2 garlic cloves
  • 1 red pepper, diced
  • 250 g mushrooms, sliced
  • 400 g can chopped tomatoes
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 3 Tbsp rose harissa
  • 400 g can chickpeas
  • 1 small handful of chopped coriander leaves
  • lemon juice to taste
  • salt

TO SERVE:

  • dairy-free yoghurt
  • fresh coriander
(Switch on to prevent your screen from going dark)

Instructions
 

  • In a bowl mix together the flour and salt. Add the yoghurt and olive oil and knead until you have a smooth and elastic dough. Add a bit more flour if the dough is too wet or a bit more yoghurt if the dough is too dry. Cover and set aside for 20 mins to rest.
  • You can start making the harissa mushrooms while the flatbread dough is resting.
  • Heat some olive in a large frying pan. Add the finely chopped onion and the crushed garlic. Fry gently until soft.
  • Add the diced pepper and the sliced mushrooms. Fry on medium to high heat until the mushrooms start to soften.
  • Add the chopped tomatoes, drained chickpeas, cumin, smoked paprika and rose harissa. Simmer on medium heat until the mushrooms and pepper are cooked and the sauce has thickened. Reduce the heat to low if you feel the vegetables are becoming too dry.
  • While the mushrooms are cooking, you can start cooking the flatbreads.
  • Cut the dough into 4 even balls. Add flour to your working surface and roll out each dough ball to a 20cm / 8 inches circle.
  • Heat a non-stick pan on high. When the pan is very hot, place the first flatbread in it. Do not use any oil or grease, simply cook the flatbread 2 mins or so on each side until it starts to char. When done, keep it covered in a warm oven while you cook the rest of the flatbreads.
  • Just before serving, add a handful of chopped coriander leaves to the harissa mushrooms. Season to taste with lemon juice and salt.
  • Place some harissa mushrooms on top of each flatbread. Top with some yoghurt and fresh coriander.

Nutrition

Serving: 300gCalories: 603kcalCarbohydrates: 93gProtein: 22gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 10mgSodium: 1156mgPotassium: 884mgFiber: 10gSugar: 11gVitamin A: 1482IUVitamin C: 53mgCalcium: 189mgIron: 4mg
Keyword flatbread, mushrooms

Find this recipe online:

Flatbreads with Harissa Mushrooms [vegan]

https://theflexitarian.co.uk/recipe-items/flatbreads-with-harissa-mushrooms-vegan/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

Other recipes to enjoy

  • Coriander Flatbreads
  • Roasted Cauliflower Flatbreads with Muhammara Dip [vegan]
  • Kimchi and Eggs Flatbreads [ vegetarian]
  • Leek & Spinach Stuffed Flatbreads [vegan]
  • Sweet Potato Wraps with Tahini Harissa Dressing [vegan]
Print Friendly, PDF & Email

Recipe March 21, 2022 · Created by: The Flexitarian Leave a Comment

Previous Post: « Cauliflower Rice Tabbouleh
Next Post: Vegan Leek & Potato Soup »

Reader Interactions

5 from 1 vote (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate This Recipe




Primary Sidebar

* GET MY COOKBOOK *

Available from:
UK/IR
Blackwells
Amazon UK

US/CAN
Amazon
Barnes & Noble
Bookshop.org
Additional Retailers

Hello, I am Annabelle!

Welcome to The Flexitarian.
I am passionate about food and the environment.
I hope my vegan and vegetarian recipes and eco tips will inspire you to embrace "more of" a plant-based diet and green lifestyle.
More About Me …

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Newsletter


* FREE E-BOOK *


LATEST RECIPES

Falafel Salad

Vegetarian Philly Cheesesteak

Vegetarian Cobb Salad

Broccoli Pasta with Miso Butter


* SPONSORED LINKS *

PromFormal

OUR ECO BOUTIQUE


Footer

The Flexitarian

Less Meat, More Plants

  • Amazon
  • Facebook
  • Goodreads
  • Instagram
  • Pinterest
  • Threads
  • TikTok
  • YouTube

Newsletter


* SPONSORED LINKS *

PromFormal

MY COOKBOOK

Copyright © 2025 · The Flexitarian · Privacy Policy

Flatbreads with Harissa Mushrooms [vegan] | The Flexitarian

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.