To start of Bagel Week here at PlantHealthMan.com I created something that coincides with what the round holey bread product is synonymous for……breakfast.
All the bagels used during ‘Bagel Week’ come from Katie, Aaron and Jess at Buddah’s Kitchen Co who you can find at the Old Bus Depot Markets in Kingston, Canberra on many Sundays each year.
I will experiment with different flavoured bagels as you can see on the selection I photographed and placed on the home page.
If you like the sound of any of these joint creations follow Buddah’s Kitchen Co on Facebook and Instagram then get yourself to the markets next time they are there.
My ‘LOAD ME UP BIG BREAKFAST BAGEL’ is not for the faint hearted or small eater. It is fit for a King or hungry Queen. It uses a plain bagel.
LOAD ME UP BIG BREAKFAST BAGELPrint Recipe
- 1 plain bagel
- 1 teaspoon of dairy free spread
- 1 hash brown
- 1 large field mushroom
- 1 slice of dairy free cheddar cheese
- 3 small strips of tempeh
- 1 tablespoon of maple syrup
- 2 drops of liquid smoke
- 1/2 cup of sliced onions
- 1 splash of water
- 1 cup of spinach
- 1 cup of kale
- 4 basil leaves
- 1/2 ripe avocado
- Sriracha hot chilli sauce to taste
Lightly rinse the field mushroom and pat dry with paper towel.
Sprinkle the inside with with fresh thyme and black garlic.
Cut tempeh into small thin strips, place in a bowl and pour in maple syrup and a few drops of liquid smoke.
Mix the liquid and cover tempeh pieces in it.
Cook the hash brown, tempeh and mushroom in an air fryer (You can use an oven but this will take longer).
Cook the sliced onions in a non stick pan until they caramelise.
Rinse pan then place the spinach, kale and basil in with a small squeeze of garlic paste. Cook for a few minutes, constantly stirring.
Cut bagel in half and toast.
Slice the avocado.
Once the hash brown is cooked you are ready to assemble.
Spread some dairy free butter on both sides of bagel and layer the ingredients on top.
Finish off with some Sriracha hot chilli sauce.