Caramelized Onion & Cannellini Bean Flatbread

by Toni Fiore author the VegEZ Video Cookbook


4 5 tablespoons olive oil

1-15 ounce cannellini beans  (rinsed, drained and lightly chopped)

1 tablespoon Vegan Parmesan

6 marinated artichokes ( in oil, reserved)

3 yellow onions, sliced into half moons

1 red onion, sliced into half moons

¼ teaspoon dried thyme (or ½ teaspoon fresh)

½ teaspoon dried oregano

salt and fresh black pepper

½ cup fresh basil chiffonade









Makes one large or 2 small flatbreads

Heat oven to 400.

Heat a large heavy skillet on medium. Add two tablespoons of oil, the onions and a pinch of salt.

Begin caramelizing the onions, stirring often on medium, add a tablespoon or two of water continue caramelizing for a minute or two and then lower the heat a little so they don’t brown too quickly. Toss occasionally to make sure they’re not burning.

When the onions are finished caramelizing begin prepping your flatbread with a drizzle of olive oil, a sprinkle of oregano, salt and pepper.

Lightly press on beans and sprinkle with a little more parmesan.

Add the artichokes, breaking them up and spreading them around. Drizzle with a little of the seasoned artichoke oil.

Lay on the onions as much or little as you like. Sprinkle with basil, reserving some for a garnish after baking.

Place the flatbreads on a baking sheet or directly on a stone and bake about 12 minutes, or until the sides are lightly browned and the topping nice and hot.

Remove, season with a light drizzle of olive oil, fresh black pepper and additional basil. Serve immediately





Vegan Parm

1 cup raw cashews

1 cup slivered almonds

½ cup nutritional yeast

1 teaspoon fine salt

½ teaspoon ground garlic powder, not garlic salt

Make the Parmesan, by adding all the ingredients to a food processor bowl. Process until finely ground and almost sticking together a bit. Add one heaping tablespoon to the white beans and toss lightly to coat them evenly. Add more to taste if you like. Set aside.