Vegan Flatbread with Soymilk Cheese

Make the dough. In a bowl, add the cake flour, beet sugar and baking powder, then mix with a whisk. Preheat the oven to 180 C (356 F).

Add the remaining dough ingredients to the mixture (1), then knead firmly. If the dough is not moist enough, add a small amount of water (extra). Once the dough is smooth and no longer powdery, cover with a wet cloth and place into the refrigerator for 30 minutes.

Dust the countertop or cutting board with cake flour (extra), then use a rolling pin to knead the dough from (2) into a circular shape. Bake in the oven at 180 C (356 F) for 8 minutes. Roll out and bake the second portion of the dough in the same way.

Make the soymilk cheese. Pour the soymilk into a pot and heat over medium. Turn off the heat just before the soymilk starts to boil. Add the lemon juice and stir gently. The mixture will gradually begin to separate.

Line a colander with paper towel, then pour in the mixture from (4) and let stand for about 1 hour. Using your hands, hold the paper towel and gently squeeze out the moisture.

Place the mixture from (5), the grated garlic, and soy sauce in a cup or bowl. Then add in the olive oil and soymilk to adjust the firmness. Use a handheld food processor to stir until smooth. (*) If the mixture is not creamy enough, you can add in more olive oil and soymilk until the desired texture is achieved.

Make the fresh tomato sauce. Heat 1 to 2 cm (0.4 to 0.8 in.) of the deep-frying oil in a pot on medium. Then fry the garlic until crispy and drizzle with 1 tsp of the soy sauce.

Into a bowl, add the tomato, onion, cilantro, fried garlic (7), lemon juice, hot sauce, and 2 tsp of soy sauce. Then mix together.

Make the toppings. Into a bowl, add the onion and soy sauce and mix well.

Once the dough (3) is done baking, arrange the toppings from (6), then (9), then (8) in this order. Next sprinkle with arugula. Feel free to drizzle with olive oil and soy sauce to taste.