Vegan Bacon, Egg & Cheese Bagel Sandwich |
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| 2 | teaspoons | vegetable oil | ||
| 8 | slices | |||
| ½ | cup | chickpea flour | ||
| 2 | tablespoons | nutritional yeast | ||
| ½ | teaspoon | garlic powder | ||
| ½ | teaspoon | onion powder | ||
| ½ | teaspoon | dried thyme | ||
| ½ | teaspoon | fine sea salt | ||
| ½ | teaspoon | turmeric | ||
| ½ | teaspoon | baking powder | ||
| 2 | everything bagels, split and toasted | |||
| 2 | slices | vegan cheddar | ||
| 1 | small | avocado, pitted and sliced | ||
| 1 | small | tomato, sliced | ||
| ½ | cup | water |
In a medium nonstick skillet, heat oil over medium. Add Smoky Maple Bacon Tempeh Strips and cook until browned on both sides (4 mins per side). Transfer to a plate and set aside.
In a medium bowl, whisk together chickpea flour, nutritional yeast, garlic powder, onion powder, dried thyme, fine sea salt, turmeric, baking powder, and water until smooth.
Place nonstick skillet back over medium heat. If needed, add vegetable oil to lightly coat skillet. Pour chickpea flour to cook, breaking up mixture occasionally with a spatula, until set (5 mins).
Top everything bagels with Smoky Maple Bacon Tempeh Strips, scramble, vegan cheddar, avocado, and tomato. Close bagel with the other half.