These epic loaded flatbreads are topped with aivar, a roasted red pepper relish from the Balkans. Add vegan shawarma “meat”, salad, pickles and tahini for a delicious plant-based meal that you can’t help but love.
This is a collaborative post with Pelagonia, a Macedonian food range.
Stuffed pitta, kebab, gyros, shawarma - all of these flatbread-based meals are delicious and very easy to veganise.
And they're also great to make your own. Simply take a flatbread, load it with your favourite toppings and enjoy.
In fact the options when it comes to making loaded flatbreads are practically limitless.
They’re a great way to add more veggies into your diet.
And while this particular recipe is pretty healthy it’s also got a hint of late-night kebab shop comfort food about it.
For this vegan loaded flatbreads recipe I’ve collaborated with Pelagonia* to create this delicious recipe using their signature product, aivar (ajvar).
This has to be my favourite ajvar recipe - it is so good!
What is aivar/ajvar?
Aivar is a dip, or spread, from the Balkans (a region in south-eastern Europe), made from roasted aubergines (eggplant) and red peppers.
Although it is commonly spelt ajvar it is actually pronounced “AY-VAR”. Pelagonia’s aivar is made from all-natural ingredients including vegetables, oil and sea salt.
The dip is made by roasting aubergine and red pepper until soft, removing the skin, and blending. It has a unique sweet and smoky taste that goes well with so many dishes and is naturally vegan.
For this recipe I have used Pelagonia's hot aivar, available in the UK in Waitrose.
Other uses for aivar
Aivar/ajvar is very versatile and goes well with so many dishes. As well as loaded flatbreads here are some of my favourite ways to eat it:
- as a dip served with pitta bread
- part of a vegan mezze meal with salads, breads and dips
- stirred into pasta sauce
- as a pizza topping
- with veggie burgers
- in a sandwich.
What is a loaded flatbread?
Similar to a shawarma or a kebab a loaded flatbread is simply a wrap or flatbread that's covered with your favourite toppings.
This often includes middle-eastern ingredients such as shredded shawarma or kebab meat (or vegan alternative), hummus, salads, herbs, tahini or falafel.
The flatbread can then be rolled or folded and eaten like a sandwich, eaten with a knife and fork or ripped into pieces and eaten by hand (messy but fun).
Best kind of flatbreads to use
You can use any type of flatbread, pitta bread or wrap to make this recipe.
I prefer to make my own homemade vegan flatbreads or you could make homemade spinach wraps or sweet potato flatbreads.
Some shop bought flatbreads contain milk products so always check the ingredients if you’re planning to buy.
Great for kids
My kids adore this kind of meal. It's perfect for family-style dining - where all the ingredients are in the centre of the table and everyone helps themselves.
This approach can help with picky eating and encourage kids to try new foods. It also helps them to understand their own appetite and take the right amount of food for them.
The hot aivar is too spicy for my younger two kids so I used regular aivar for them.
Ingredients
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
You'll need the following ingredients to make four loaded flatbreads:
- 1 large tomato
- ½ cucumber
- 2 tablespoons tahini
- 1 lemon
- Pinch salt
- 2 tablespoons cold water
- 175g shredded vegan kebab meat, eg Vivera
- 4 flatbreads
- 8 tablespoons hot aivar (roughly half a jar) - use regular aivar if preferred
- 100g salad leaves or shredded lettuce
- 100g pickled red cabbage
- Small handful flat leaf parsley
Variations
This ajvar recipe is extremely versatile and there are many ways you can adapt it to suit your tastes and what you have available.
Here are some suggestions:
- use mushrooms instead of vegan "meat"
- add spicy chickpeas
- top with pickled chillis
- make a cabbage salad instead of using pickled cabbage
- swap the tahini for garlic or chilli sauce - or use both
- add some hummus.
Equipment
For this recipe you'll need:
- Frying pan
- Chopping board
- Sharp knife
- Small mixing bowls
How to make vegan loaded flatbreads with aivar
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
1. Chop your tomato and cucumber and mix together.
2. Place 2 tablespoons tahini in a bowl and add the juice of a lemon and a pinch of salt. Mix together then gradually pour in the cold water, mixing as you go, until you have a thick, smooth sauce.
3. Cook your vegan kebab meat according to the packet instructions.
4. Heat your flatbreads.
5. Spread 2 tablespoons hot ajvar over the top of each flatbread.
6. Top with the tomato and cucumber, the kebab meat, the salad leaves and the pickled red cabbage. Drizzle over the tahini sauce and sprinkle over some chopped parsley leaves.
Please do not reproduce this recipe without permission.
If you've made this recipe please a star rating and comment below. Thank you!
Loaded vegan flatbreads with aivar
Equipment
- Small mixing bowls
Ingredients
- 1 large tomato chopped
- ½ cucumber chopped
- 2 tablespoons tahini
- 1 lemon juiced
- Pinch salt
- 2 tablespoons cold water
- 175 g shredded vegan kebab meat eg Vivera
- 4 flatbreads
- 8 tablespoons Pelagonia hot aivar (ajvar)
- 100 g salad leaves or shredded lettuce
- 100 g pickled red cabbage
- Small handful flat leaf parsley chopped
Instructions
- Chop your tomato and cucumber and mix together.
- Place 2 tablespoons tahini in a bowl and add the juice of a lemon and a pinch of salt. Mix together then gradually pour in the cold water, mixing as you go, until you have a thick, smooth sauce.
- Cook your vegan kebab meat according to the packet instructions.
- Heat your flatbreads.
- Spread 2 tablespoons hot ajvar over the top of each flatbread.
- Top with the tomato and cucumber, the kebab meat, the salad leaves and the pickled red cabbage.
- Drizzle over the tahini sauce and sprinkle over some chopped parsley leaves.
Notes
- Nutritional information is approximate and is intended as a guide only.
- Recipe not suitable for freezing.
Nutrition
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Disclaimer: This is a collaborative post with Pelagonia.
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