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.
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.
