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Though I have many favorites when it comes to vegan food, vegan turmeric-infused flammkuchen - aka tarte flambée - is one of my top picks. Why? Well, you can easily make bigger batches of the dough and pumpkin sauce and freeze for later.

When you are in a hurry, the only thing you need to do is thaw the dough and pumpkin sauce (or any other leftover homemade sauce you might have in the freezer), cook up some mozzarella (which is super fast), and top with your favorite veggies to create a quick and easy meal. I have some romesco sauce left so I know what I'm using next time ;)

Furthermore, this dish reminds me of pizza, but in a healthy format. True comfort food! Hungry? Let's get started!

Vegan Turmeric-Infused Flammkuchen with Homemade Vegan Mozzarella, Pumpkin Sauce, and Bell Pepper

Ingredients

For the pumpkin puree

1 small pumpkin
Sea salt and pepper to taste

For the Flammkuchen crust (makes dough for 9 flatbreads, dough can be kept in the freezer)

13.5 oz flour
3/4 tsp dried yeast
3/4 tsp salt
3/4 tsp raw palm sugar
1 1/8 cup lukewarm water (40C or 105F)
1 tsp turmeric powder
1 tbsp dried oregano
1 tsp ground cumin seeds

For the homemade mozzarella

1 cup raw cashew nuts, soaked
1/2 cup unsweetened nut milk of your choice
1/4 cup plain unsweetened coconut yogurt (homemade or store-bought)
1 1/2 tbsp lime juice
1/2 tsp sea salt, plus more to taste
1/4 cup nutritional yeast (to add the cheese flavor)
3-4 tbsp cornstarch (for the elasticity of the cheese)

Toppings

Sliced onion
Sliced bell pepper, any color or a mix
Dried oregano

Directions

Pumpkin puree

Roast pumpkin in the oven or boil in water until soft. Blend using water as needed until smooth. Season with salt and pepper to taste.

Optional: Add some chili paste for a spicy version.

For the turmeric crust

Combine flour, yeast, sugar, herbs, and salt. Add a little lukewarm water and start kneading (or use mixer with dough hook). Keep pouring the water, a little at a time. After mixing/kneading for a while, the dough should become an elastic ball. If it is too crumbly, add more water. When too moist or sticky add a little bit more flour. Divide into smaller balls.
Cover in an oiled or floured bowl with a clean kitchen towel. Let sit in a warm place for at least 20 to 30 minutes or until they doubles in size.

For the homemade mozzarella

Soak cashew nuts overnight in water. If you are in a rush, you can also soak them in very hot water for 1 hour. Drain and add them to a high-speed blender, along with all other ingredients. Blend on high speed until smooth. Scrape down the sides as needed. Taste and adjust flavor to your liking. You can add more nutritional yeast for cheesiness, lemon juice for acidity, or coconut yogurt for more creaminess. The mixture should be smooth and pourable.
Transfer the vegan cheese to a small saucepan or pot and heat over medium-low heat while whisking constantly until the cheese thickens and becomes clumpy. After a while, it will start to form a big ball. Remove from the heat and allow to cool.
Use straight away or store in an airtight container in the fridge.

Assemble and bake Flammkuchen

Preheat oven to 200C or 400F.
Dust a flat surface with flour and use a rolling pin or your hands to make a big rectangular. Add a little flour to the rolling pin too. The best way is to roll the dough straight in the silicone mat or parchment paper.
Spread pumpkin puree over the dough in a thin layer, leaving a little space around the edges. Then drop small dollops of the remaining puree on the dough. Add vegan mozzarella cheese in between and top with sliced onions and bell pepper.
Season with oregano and bake for 10-15 minutes. Last minutes, brown under the grill.