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5 from 12 votes

Vegan Lemon Roasted Vegetable Flatbread

Naan or pita topped with hummus, lemony roasted veggies and green goddess dressing
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Servings: 4
Calories: 440kcal
Author: Lauren Hartmann


Green Goddess Dressing

  • 1 Cup Vegan Greek style yogurt(I used Kite Hill)
  • 1 teaspoon Lemon juice, plus more to taste
  • 1/2 teaspoon Dijon mustard
  • 1 Clove Garlic
  • 1/4 Cup Fresh Parsley, chopped
  • 2 Tablespoons Fresh chives, chopped
  • 1 Tablespoon Fresh Tarragon, chopped
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper

Lemon Roasted Vegetables

  • 10 Ounces Baby bella mushrooms, sliced
  • 1 Head of Cauliflower, cut into florets
  • 1 Head of Broccoli, cut into florets
  • 1/2 Pound Baby potatoes, fingerling or any small variety
  • 10 Cloves Garlic
  • 1/2 a Lemon, sliced
  • 3 Tablespoons Olive oil
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1 1/2 Tablespoons Lemon juice
  • 1/4 Cup Fresh Parsley, chopped
  • 1/4 Cup Fresh chives, chopped

For the Flatbread

  • 4 Pieces of Naan or Pita bread
  • 1/3 Cup Hummus, whatever flavor you want


  • First, make the dressing. Add the yogurt, lemon juice, Dijon, garlic, parsley, chives, tarragon, salt and pepper to a blender. Pulse a few times, just to combine everything. The yogurt will thin out and become more dressing like. Put in the fridge until ready to use.
  • Preheat the oven to 450 degrees(F).
  • Add the mushrooms, cauliflower, broccoli, potatoes, garlic and lemon slices to a large bowl. Drizzle with the olive oil, sprinkle with the salt and pepper. Toss to coat all the veggies.
  • Spread the veggies out on a large baking sheet. Then roast for 15 minutes. Toss and spread back out on the pan. Then roast for another 10-15 minutes or until the veggies are brown and cooked through.
  • Once the veggies are done, in a small bowl, whisk together the lemon juice, parsley and chives. Then pour over the veggies and toss to coat.
  • Then, toast the naan or pita in the oven for 3-5 minutes if desired.
  • Next, spread a tablespoon or so of hummus onto one of the pieces of naan or pita. Top with a 1/4 of the veggies then drizzle with green goddess dressing. This recipe will make 4 flatbreads. Serve. You can leave flat and eat with a knife and fork, or just fold it up and eat with your hands.


Calories: 440kcal | Carbohydrates: 23g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 995mg | Potassium: 798mg | Fiber: 4g | Sugar: 4g | Vitamin A: 879IU | Vitamin C: 30mg | Calcium: 126mg | Iron: 2mg