Walnut-mushroom flatbreads with apricots and lemon-tahini dressing

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Walnut-mushroom flatbreads with apricots and lemon-tahini dressing

Vegan, Dairy-Free, Spicy, Soy-Free

2 Servings, 810 Calories/Serving

30–45 Minutes

Inspired by Turkish-style pizzas, these flavorful flatbreads are topped with a hearty mix of walnuts, mushrooms, and spices—enough to wake up your taste buds.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic red onion
  • ½ cup walnuts
  • 6 ounces organic cremini or other button mushrooms
  • Sun Basket tomato sauce made by Talluto’s (tomatoes - onions - garlic - olive oil - salt - spices)
  • Sun Basket flatbread spice blend (sweet paprika - cinnamon - cumin - cayenne)
  • 2 Atoria's Family Bakery whole wheat lavash flatbreads
  • 2 or 3 dried apricots
  • Sun Basket lemon-tahini dressing base (lemon juice - tahini - garlic - orange juice - Marash chile flakes)
  • 3 ounces organic baby arugula or other leafy greens
  • 2 teaspoons sumac

Nutrition per serving

Calories: 810, Protein: 21g (42% DV), Fiber: 13g (52% DV), Total Fat: 54g (83% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 22g, Saturated Fat: 6g (30% DV), Cholesterol: 0mg (0% DV), Sodium: 580mg (24% DV), Carbohydrates: 75g (25% DV), Total Sugars: 19g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (walnut), Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prepare the walnut-mushroom topping

Heat the oven to 400°F. 

  • Peel and thinly slice enough onion to measure ¼ cup [½ cup]; set aside for assembling the flatbreads. Finely chop the remaining onion.
  • Finely chop the walnuts.
  • Finely chop the mushrooms.

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chopped onion and cook, stirring occasionally, until starting to soften, 2 to 4 minutes. Add the walnuts and mushrooms, season with salt and pepper, and cook, stirring occasionally, until the mushrooms start to soften, 2 to 3 minutes. Stir in the tomato sauce and cook until fragrant, about 1 minute.

Add ¼ cup [½ cup] water and the flatbread spice blend and season with salt and pepper. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the liquid has almost evaporated, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper. While the walnut-mushroom topping is cooking, prepare the flatbreads.

2

Toast the flatbreads

  • Brush the tops of the flatbreads lightly with oil.

On a sheet pan or directly on the oven rack, place the flatbreads side by side and bake until crisp, 3 to 5 minutes. Meanwhile, prepare the remaining ingredients. 

3

Prep the apricots and dressing; assemble the flatbreads

  • Finely chop the apricots.
  • In a small bowl, stir together the lemon-tahini dressing base and 2 tablespoons [¼ cup] oil; season to taste with salt and pepper. 

Top the flatbreads with the walnut-mushroom topping, arugula, sliced onion, and apricots, leaving a ½-inch border around the edges. Drizzle with as much lemon-tahini dressing as you like and sprinkle with the sumac. 

Serve

Transfer the flatbreads to individual plates and serve any remaining dressing on the side.

Kids Can!
  • Measure the onion.
  • Measure the water for the walnut-mushroom topping.
  • Brush the flatbreads with oil.
  • Measure the oil for the dressing.
  • Help assemble the flatbreads.