Grilled Flatbread with Asparagus and Vegetarian Hollandaise
Perfect for brunch, lunch or a light dinner, this elegant flatbread with asparagus and vegetarian hollandaise is an explosion of yummy flavours.
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Prep time50 min![]()
ServingsPortions 6
Ingredients
Flatbread Dough
- 1 cup (250 mL) warm water, divided
- 1 tsp (5 mL) granulated sugar
- 1 pkg (8 g) active dry yeast
- 3 tbsp (45 mL) Becel® Plant-Based Unsalted Bricks, melted and divided
- 2 1/4 cups (560 g) all-purpose flour (approx)
- 1 tsp (5 mL) salt
Garlic and Herb Plant-Based Butter
- 1/3 cup (75 mL) Becel® Plant-Based Unsalted Bricks, melted
- 1 tbsp (15 mL) finely chopped fresh basil
- 1 tbsp (15 mL) finely chopped fresh chives
- 1 tbsp (15 mL) finely chopped fresh parsley
- 2 cloves garlic, minced
- 1/4 tsp (1 mL) garlic powder
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) black pepper
Plant-Based Hollandaise
- 1/3 cup (75 mL) Becel® Plant-Based Unsalted Bricks
- 2 1/4 tsp (11 mL) cornstarch
- 1/2 cup (125 mL) unsweetened plant-based milk, room temperature
- 1 tbsp (15 mL) nutritional yeast
- 1 tbsp (15 mL) freshly squeezed lemon juice
- 1 tsp (5 mL) Dijon mustard
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) black pepper
- pinch paprika
Grilled Flatbread Toppings
- 1 bunch (500 g) asparagus, woody stems discarded
- 1 tub (250 g) ricotta cheese
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) black pepper
- 2 tbsp (30 mL) thinly sliced fresh basil leaves
- 1 tbsp (15 mL) freshly grated lemon zest
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Flatbread Dough: In small bowl, stir together 1/4 cup (60 mL) warm water and sugar. Stir in yeast. Let stand for 8 to 10 minutes or until foamy.
- In large bowl, stir together remaining 3/4 cup (175 mL) warm water, 2 tbsp (30 mL) melted Becel® bricks. Stir in yeast mixture, 2 1/4 cups (560 mL) flour and salt. Stir together until shaggy dough starts to form. If dough is too sticky, add up to 1/4 cup (60 mL) more flour.
- Transfer dough to lightly floured work surface. Knead for 8 to 10 minutes or until smooth and elastic.
- Brush medium bowl with remaining 1 tbsp (15 mL) melted Becel® bricks. Transfer dough to prepared bowl. Cover with plastic wrap and let stand at room temperature or in a warm place until doubled in volume, about 60 to 70 minutes
- Garlic and Herb Plant-Based Butter: Meanwhile, in medium bowl, stir together melted Becel® bricks, basil, chives, parsley, minced garlic, garlic powder, salt and pepper.
- Plant-Based Hollandaise: In small saucepan set over medium heat, melt Becel® bricks. Whisk in cornstarch until blended and smooth. Whisking, slowly add plant-based milk. Continue to whisk and cook until mixture is thickened. Remove from heat. Stir in nutritional yeast, lemon juice, mustard, salt, pepper and paprika.
- Grilled Flatbread: Preheat grill to medium-high heat; grease grates well.
- Punch down flatbread dough. Divide into 2 portions. On lightly floured work surface, roll each into 14 x 7-inch (35 x 18 cm) rectangle, about 1/4 inch (0.5 cm) thick. Brush each side of each flatbread with 1 tbsp (15 mL) Garlic and Herb Plant-Based Butter.
- In medium bowl, toss asparagus with remaining Garlic and Herb Plant-Based Butter.
- Grill flatbread for 2 to 3 minutes or until bubbles start to form and bottom is grill-marked. Flip and grill for 2 to 3 minutes or until bottom is grill-marked. Transfer to a baking sheet.
- Grill asparagus, turning occasionally, for 4 to 5 minutes or until lightly charred and tender. Cut into bite-size pieces.
- Spread flatbreads with ricotta and top with asparagus, dividing evenly. Season with salt and pepper. Drizzle with Plant-Based Hollandaise. Garnish with basil and lemon zest. Cut into slices to serve.
