Vegan Flatbread Melts with Tempeh and Pineapple
Ingredients
- 2 whole wheat flat breads
- 1/2 block organic tempeh
- 1/2 cup pinto beans
- 1/3 cup pineapple salsa
- 1 cup chopped kale
- 1/4 cup vegan cheese
- 1 tbsp taco seasoning
- 1/4 cup pineapple
Preparation
Grind up tempeh to achieve a minced texture and chop up kale and pineapple.
Add tempeh, taco seasoning and salsa to a non stick pan and cook for a few minutes on medium to high heat.
Stir in pinto beans, kale and pineapple.
Split vegan cheese and tempeh mixture onto one half of each flatbread, flip the other side over and bake in a non stick pan on both sides until golden brown.
Serve with a little bit of extra salsa or hot sauce and enjoy.
