Fig & Rocket Flatbread
fig and rocket flatbread
“I could eat this all day, every day!”

In celebration of Veganuary, I have been posting a plant-based recipe almost every day so I thought it was time for a blog post! I have also added a recipe print out at the bottom. So proud of myself.. I am growing up so fast ha ha! I hope you love this flatbread recipe as much as I do.

life with lorna logo


Makes 2-3 flatbreads

  • 1 1/2 cups warm water
  • 5 grams instant yeast
  • 490 grams stoneground flour
  • 1 tbsp olive oil
  • 2 tsp pink salt
  • 1 tsp brown sugar

Toppings ~

  • 30 grams vegan feta, crumbled
  • 1 handful fresh rocket
  • 1/2 red onion, sliced and caramalized in maple syrup
  • 1 cup fresh fligs, sliced
  • 70 grams tomato paste
  • 1 tbso balsamic vinegar


  1. In a bowl, add the warm water + instant yeast and mix to combine.
  2. Place the flour + salt + sugar in a large mixing bowl and mix. Make a well in the centre of the flour and add the yeast mixture + oil.
  3. Mix together well with hands, making sure all the flour is combined. Place the dough onto a floured work surface and knead for about 10 minutes. Gently roll into a ball and set aside.
  4. Place the dough into a clean, oiled bowl and cover with plastic. Allow to rest in a warm place for at least 2 hours.
  5. Once the dough has proofed, place back onto a floured work surface. Cut into 2 or 3 equal portions and reroll into balls. Cover with a kitchen towel and allow to rest for 10 minutes.
  6. Preheat oven to 210°C and prepare 2 baking trays. Roll out the dough into desired shape and thickness.
  7. Using the back of a spoon, generously spread the tomato paste on top of the flatbread. Bake in the oven for 12-15 minutes or until crispy.
  8. Once cooked, cut into desired shapes and top with fresh figs + rocket + caramelized onion + vegan feta + drizzle with balsamic vinegar. Enjoy!
Wild Mushroom Risotto
Print Recipe

Wild Mushroom Risotto

The perfect dinner for meat free Monday
Prep Time20 mins
Cook Time50 mins
Cuisine: Italian
Keyword: dinner ideas, meat free monday, risotto, vegetarian


  • 1 cups wild mushrooms
  • 1 tsp garlic, crushed
  • 2 tbsp extra virgin olive oil
  • 4 thyme sprigs
  • 1/4 tsp chilli flakes
  • 1 tsp sea salt, or season to taste
  • 1 onion, finely chopped
  • 1 cup arborio / risotto rice
  • 1/2 tsp black pepper, ground
  • 1/2 cup dry white wine
  • 3 cups vegetable broth
  • 1 knob butter
  • 1 tbsp parsley, roughly chopped


  • Place oven rack on the bottom shelf and preheat to 180°C.
  • Mix together mushrooms, garlic, thyme, chilli flakes, 1 tbsp olive oil and season. Roast on bottom oven rack for +/- 30 minutes, tossing halfway through until crispy and set aside.
  • Add 1 tbsp of olive oil in a Le Creuset Toughened Non-Stick 28cm deep frying pan over medium-high heat and add the onion. Cook until soft and translucent for about 3-4 minutes and add the garlic until fragrant. Stir in rice and cook for another 2 minutes.
  • Add white wine and bring to a simmer, then add 2 ½ cups of stock and bring to a simmer. Stir in extra sliced mushrooms if desired. Cover and bake for about 15-20 minutes in the oven until the stock has absorbed.
  • Return pot to the stove plate over a medium heat and pour in the rest of the stock, stirring constantly. Remove from heat and stir in grated Parmesan, butter and season to taste.
  • Top with crispy mushrooms, extra parmesan (optional), parsley and serve immediately.


For an alcohol-free version, substitute the white wine with raw apple cider vinegar. To make the meal plant-based, substitute with vegan butter and parmesan.


Tip ~ roll the dough out onto the baking tray prior to adding the tomato paste.

Did you make this recipe? Share the love with me @life.with.lorna

. . . .

Want more??

Follow me on Instagram and Facebook for daily recipes and inspiration!

Related Posts

Leave a comment

Recipe Rating