Vegan Bacon, Egg & Cheese Bagel Sandwich



SERVES 2PREP COOK 20m
2teaspoons

vegetable oil

8slices

Smoky Maple Bacon Tempeh Strips

½cup

chickpea flour

2tablespoons

nutritional yeast

½teaspoon

garlic powder

½teaspoon

onion powder

½teaspoon

dried thyme

½teaspoon

fine sea salt

½teaspoon

turmeric

½teaspoon

baking powder

2

everything bagels, split and toasted

2slices

vegan cheddar

1small

avocado, pitted and sliced

1small

tomato, sliced

½cup

water

  1. 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.

  2. 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.

  3. 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).


  4. Top everything bagels with Smoky Maple Bacon Tempeh Strips, scramble, vegan cheddar, avocado, and tomato. Close bagel with the other half.