Vegan Bacon, Egg, and Cheese Bagel

Start your morning on a high note with this indulgent Vegan Bacon, Egg, and Cheese Bagel! This plant-based take on the classic breakfast sandwich features smoky, caramelized tempeh "bacon," a savory and fluffy chickpea "egg" patty, and melty vegan cheese, all stacked on a golden-toasted bagel slathered with vegan butter. Enhanced with optional fresh spinach and juicy tomato slices, this satisfying sandwich brings together bold flavors and hearty textures. Whether you're craving a quick breakfast or a comforting brunch, this recipe delivers a mouthwatering meal in just 40 minutes. Perfect for vegans, vegetarians, or anyone looking to enjoy a cruelty-free twist on a timeless favorite, this bagel is sure to become a new morning go-to!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 2

Ingredients

• 200 grams Tempeh
• 2 tablespoons Soy sauce
• 1 tablespoon Maple syrup
• 1 teaspoon Liquid smoke
• 1 teaspoon Smoked paprika
• 1 cup Chickpea flour (besan)
• 1 cup Water
• 2 tablespoons Nutritional yeast
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Black salt (Kala Namak)
• 0.25 teaspoon Black pepper
• 2 slices Vegan cheese slices
• 2 Vegan bagels
• 2 tablespoons Vegan butter
• 2 tablespoons Cooking oil
• 1 handful Spinach (optional)
• 4 slices Tomato slices (optional)

Directions

Step 1

Slice the tempeh into thin strips, about 1/4 inch thick.

Step 2

In a shallow dish, whisk together soy sauce, maple syrup, liquid smoke, and smoked paprika to create a marinade.

Step 3

Place the tempeh strips into the marinade, ensuring they are well-coated. Allow to marinate for at least 10 minutes, flipping halfway.

Step 4

In a medium bowl, whisk together chickpea flour, water, nutritional yeast, turmeric, garlic powder, black salt, and black pepper until smooth and lump-free.

Step 5

Heat 1 tablespoon of cooking oil in a non-stick skillet over medium heat.

Step 6

Pour half of the chickpea batter into the skillet, shaping it into a round patty. Cook for 4-5 minutes on each side or until golden brown and firm to the touch. Repeat with the remaining batter.

Step 7

In another skillet, heat the remaining tablespoon of cooking oil over medium heat.

Step 8

Add the marinated tempeh strips and cook for 3-4 minutes on each side until caramelized and crispy.

Step 9

While tempeh is cooking, slice the bagels in half and spread vegan butter on each half.

Step 10

Toast the bagels in a toaster or on a skillet until golden brown.

Step 11

Assemble the sandwich: on the bottom half of each bagel, place a chickpea 'egg' patty, followed by crispy tempeh strips, a slice of vegan cheese, and optional spinach and tomato slices.

Step 12

Top with the other half of the bagel and press down gently.

Step 13

Serve immediately and enjoy your delicious vegan breakfast bagel!

Nutrition Facts

Serving size	(1093.3g)

Amount per serving	% Daily Value*
Calories	2102.1

Total Fat 95.1g	0%
Saturated Fat 32.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 3769.6mg	0%
Total Carbohydrate 219.9g	0%
Dietary Fiber 23.4g	0%
Total Sugars 40.9g
Protein 99.6g	0%

Vitamin D 0IU	0%
Calcium 675.3mg	0%
Iron 19.6mg	0%
Potassium 3108.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.1%

Protein: 18.7%

Carbs: 41.2%