Vegan Classic Italian Piadine

Elevate your plant-based meals with this Vegan Classic Italian Piadine recipe, a delightful twist on an Italian street food favorite. Featuring a soft, homemade flatbread made from scratch, this recipe is filled with creamy, dairy-free cashew cheese, fresh spinach, juicy cherry tomatoes, and tender zucchini slices, all perfectly balanced with a drizzle of sweet and tangy balsamic glaze. Ideal for a quick yet wholesome lunch or dinner, these piadine are not only vegan but also irresistibly flavorful, showcasing the vibrant simplicity of Italian cuisine. Ready in under an hour, this recipe is perfect for anyone seeking a satisfying, healthy dish that’s easy to prepare and bursting with Mediterranean charm.

Nutriscore Rating: 67/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 4

Ingredients

• 300 grams All-purpose flour
• 1 teaspoon Baking powder
• 1 teaspoon Salt
• 60 milliliters Olive oil
• 150 milliliters Water
• 100 grams Cashews
• 3 tablespoons Nutritional yeast
• 1 clove Garlic clove
• 1 tablespoon Lemon juice
• 75 milliliters Water (for cashew cheese)
• 0.25 teaspoon Salt (for cashew cheese)
• 100 grams Fresh spinach
• 10 pieces Cherry tomatoes
• 1 medium Zucchini
• 2 tablespoons Balsamic glaze

Directions

Step 1

Begin by preparing the cashew cheese. Soak cashews in hot water for at least 15 minutes. Drain and rinse.

Step 2

In a blender, combine soaked cashews, nutritional yeast, garlic clove, lemon juice, 75 ml water, and 0.25 teaspoon salt. Blend until smooth and creamy. Set aside.

Step 3

For the piadine dough, mix the flour, baking powder, and salt in a large bowl.

Step 4

Add olive oil and water to the flour mixture. Stir until the dough comes together.

Step 5

Transfer the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.

Step 6

Divide the dough into 4 equal pieces and roll each into a ball. Cover with a damp cloth and let rest for 20 minutes.

Step 7

Roll each dough ball into a thin circle, about 8-10 inches in diameter.

Step 8

Heat a skillet over medium-high heat. Cook each dough circle for about 2-3 minutes on each side until lightly browned and cooked through. Keep them warm under a clean kitchen towel.

Step 9

Prepare the fillings: wash and dry the spinach, halve the cherry tomatoes, and slice the zucchini into thin rounds.

Step 10

Spread a generous layer of cashew cheese on each piadina.

Step 11

Layer fresh spinach, cherry tomatoes, and zucchini slices over the cheese.

Step 12

Drizzle with balsamic glaze and fold the piadina in half.

Step 13

Serve immediately. Enjoy your Vegan Classic Italian Piadine!

Nutrition Facts

Serving size	(1228.1g)

Amount per serving	% Daily Value*
Calories	2456.3

Total Fat 107.1g	0%
Saturated Fat 18.6g	0%
Polyunsaturated Fat 13.4g
Cholesterol 0mg	0%
Sodium 5358.2mg	0%
Total Carbohydrate 317.3g	0%
Dietary Fiber 20.3g	0%
Total Sugars 43.3g
Protein 61.8g	0%

Vitamin D 0IU	0%
Calcium 261.3mg	0%
Iron 26.5mg	0%
Potassium 2162.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.9%

Protein: 10.0%

Carbs: 51.2%