Vegan Nacho Cheese Lentil Flatbread

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Vegan Nacho Cheese Lentil Flatbread

Jill Dalton
f you thought our original Lentil Flatbread was good then this recipe is going to blow your mind! It’s no surprise that just about anything nacho cheese flavored is wonderful but these Plant Based Nacho Cheese Flavored Flatbreads are super healthy to boot. Made with only a few basic ingredients, you won’t believe how flavorful these little treats are. Enjoy them on their own or use them for sandwiches or burger buns.
4.86 from 7 votes
Prep Time 3 hours
Cook Time 10 minutes
Total Time 3 hours 10 minutes
Course Bread
Cuisine American
Servings 12
Calories 64 kcal

Ingredients
 
 

Instructions
 

  • Rinse and then soak the lentils in enough water so they are covered by at least an inch of water for 3 hours.
  • Add all of the ingredients to a blender and blend for 30 seconds or until smooth.
  • Pour a ladleful at a time onto preheated 375°F nonstick griddle or pan.
  • Let cook until the outer edge of the bread is dry looking and the center is still a bit wet.
  • Be sure not to flip until they look this way or they will stick to the pan.
  • Cook on the other side until bread feels firm.
  • Keep in the fridge in an airtight container for up to a week or freeze for up to 3 months.

Nutrition

Calories: 64kcalCarbohydrates: 11gProtein: 5gFat: 0.3gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 74mgPotassium: 210mgFiber: 5gSugar: 1gVitamin A: 58IUVitamin C: 1mgCalcium: 13mgIron: 1mg

13 thoughts on “Vegan Nacho Cheese Lentil Flatbread”

  1. I wanted to tell you that I’m getting 5 of the same email recipes of the same thing. I want to receive one e mail of your recipes, but I don’t need to get 5 of the same recipe at a time. Please reduce the copies I get to one, and not five. I’d appreciate that. I love your recipes. Thank you very much. Sometimes I go by Sandra McSeveney (which was my maiden name) and other times by Sandra Boggs. I don’t know which I used for your email. Either one of them is me.

  2. Sandra McSeveney

    Please reduce the copies of each email you send me from 5 of the same one to just one. I love your recipes, but don’t need 5 of the same one. Just one will be fine. Thank you very much. My last name is either McSeveney (my maiden name) or Bogs (my married name). I can’t remember which one I used for your website.

  3. Sandra McSeveney

    Well, I didn’t spell my married name correctly, and I didn’t check the spelling before I sent it. My married last name is Boggs. Sorry about that.

  4. Sandra McSeveney

    Actually, I see I received 6 copies of the same email, not just five. Well, please correct that amount to one. Thanks a lot.

  5. Hi Jill
    I made this flat bread several times and loved it. It also works very for pizza crusts. I made the pizza in the air fryer and the flatbread got crunchy and delicious. Thanks so much

  6. Sydney Drake

    Love it! Now I have bread…I made the buckwheat and quinoa loaf. And it is okay, but I like that under hot liquidy things like chili, or soups. These are so versatile!

  7. These stuck in my pan and waffle iron. I tried pouring onto a silicone sheet in the oven at 400 degrees, flipped after about 10 min, then gave it another 8 and they came out great!

  8. I’ve made these several times. Today I’m make 1/2 the recipe bc I’m making small ones to bring our months movie night. Adding a tiny amount of peanut butter to each cooked flatnread..rolling them up, is delicious. These flatbreads are very versatile. Love all recipes except I really don’t like the cheesy one. I’m not saying they are not good…I just don’t like cheesy stuff. Thanks Jill.
    Maxine

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