BAGEL HUMMUS VEGGIE SANDWICH

SERVES 4 SANDWICHES

4 bagels, sliced in half

1 cup (200 g) White Bean Rosemary Hummus

1 cup (25 g) large pieces of kale

1 cup (180 g) thinly sliced tomato

1 cup (150 g) thinly slice red onion

1 cup (170 g) thinly sliced cucumber

1 avocado, sliced (optional)

NUTRITIONAL VALUES

Calories: 565kcal
Fat: 24.2g (4.3g S.Fat)
Carbs: 73.4g
Protein: 16.4g
Sugar: 8.4g
Sodium: 636mg

METHOD

Toast the bagels until golden brown, or until done to your liking. 2 tbsp. (12.5% g) hummus on each cut side of the bagels on 4 of the bagel halves, layer the kale, tomato slices, red onions, cucumber, and optional avocado. Serve topped with the remaining bagel halves.

RECIPE NOTES

If you're making this for the next day's lunch, try removing most of the seeds from the tomato slices to avoid making the bagels soggy.

TEMPEH MAYO BAGEL

SERVES 2 BAGELS

FOR THE TEMPEH MAYO

7 oz. (200 g) tempeh, in a block

1/2 celery stick

1/2 small onion

1/2 cup (130 g) Vegan Mayonnaise

1 tsp. dried dill

2 tbsp. lemon juice

sea salt

freshly ground black pepper

1 tsp. Dijon mustard

1 tsp. agave syrup

2 tsp. nori seaweed flakes (from an Asian grocery store)

FOR THE BAGELS

2 bagels

4 lettuce leaves (optional)

handful of bean sprouts (optional)

NUTRITIONAL VALUES

Calories: 734kcal
Fat: 28.2g (2.8g S.Fat)
Carbs: 85.1g
Protein: 42.4g
Sugar: 6.5g
Sodium: 1257mg

METHOD

To make the salad, steam the tempeh for 20–30 minutes over simmering water. Allow to cool before finely crumbling with your fingers or in a food processor. Finely chop the celery. Peel and finely chop the onion as well.

In a mixing bowl, combine the celery, onion, Vegan Mayonnaise, dill, lemon juice, salt, pepper, mustard, agave syrup, and nori flakes. Fold in the tempeh and set aside in an airtight container for 12 hours to infuse.

To finish, cut the bagels in half and toast them. Cover the lower halves of the bagel with 2 lettuce leaves, then top with the tempeh salad and bean sprouts.