Vegan Breakfast Bagel
This vegan breakfast bagel is the perfect protein-packed option for breakfast or brunch! It takes only 5 minutes to prepare, is super filling from the chickpea flour, and absolutely delicious.
Ingredients
- 1 bagel of choice (I used sourdough bagel)
- 1/3 cup + 1.5 tbsp chickpea flour
- 1/2 cup water
- Becel oil to grease frying pan
- Salt and pepper to taste
- kala namak black salt for an egg taste (optional)
- Becel plant butter to spread on bagel
- 2 tomato slices
- 1 piece of lettuce
- 1 slice vegan cheese of choice
Instructions
- Make your vegan omelette by combining chickpea flour and water. Whisk well then add in your spices. Whisk again and set aside.
- Spray your frying pan with cooking oil and place on medium-high heat. Once pan has heated up, pour in vegan egg mixture and let cook for about 3-5 minutes or until edges become darker. Ensure to slide omelette around the pan frequently so it does not stick.
- Once bottom side has cooked, use a spatula to flip and cook omelette on the other side for another 2-5 minutes. It's okay if it breaks, it still tastes delicious!
- Once omelette has cooked, set aside and turn off the heat while you toast your bagel.
- Spread Becel Plant Butter onto your toasted bagel (there is no such thing as too much butter), then assemble your breakfast sandwich. Add your lettuce, omelette, vegan cheese slice, tomato slices, and the top of your bagel.
- Slice your bagel in half and enjoy!