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Cook King / Recipes / Weeknight vegetable flatbread — Japanese — make-ahead friendly

Japanese • Vegetarian

Weeknight vegetable flatbread — Japanese — make-ahead friendly

A practical version you can start ahead, then finish quickly when it is time to eat.

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15 minPrep
16 minCook
31 minTotal
4Serves
Weeknight vegetable flatbread — Japanese — make-ahead friendly

Serves 4

Ingredients

  • 2 whole-grain flatbreads
  • 3 cups roasted vegetables
  • 1 cup light cheese or beans
  • 1 tbsp toasted sesame oil
  • 2 tbsp reduced-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp grated ginger
  • Fresh herbs or lemon wedges, to serve
  • Optional brand pick: Kikkoman Less Sodium Soy Sauce (or any reduced-sodium soy sauce)

5 steps

Method

  1. Heat the oven to 400°F (200°C) and lightly oil the baking dish or pan.
  2. Prepare the main ingredients as listed and combine them in a large bowl.
  3. Fold in the seasonings — 2 tbsp reduced-sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp grated ginger — without overworking the mixture.
  4. Portion into the dish and bake for about 16 minutes, until the centre is set.
  5. Rest for 5 minutes before serving, then adjust the seasoning to taste.