Description

A hearty, plant-based bagel sandwich layered with smoky tempeh bacon, tangy vegan cream cheese, juicy vegetables, avocado, and peppery microgreens—perfect for breakfast, lunch, or brunch.

Ingredients

2 bagels (everything, sesame, or whole wheat), halved and toasted
4 Tbsp vegan cream cheese
4–6 slices tempeh bacon (store-bought or homemade)
1 medium tomato, sliced
½ cucumber, sliced into rounds
1 ripe avocado, sliced
¼ red onion, thinly sliced
Handful microgreens or sprouts
Lettuce leaves (optional)
Salt and freshly cracked black pepper, to taste

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Instructions

Toast bagel halves until golden and slightly crisp.
If needed, crisp tempeh bacon in a skillet over medium heat until browned.
Spread ~1 Tbsp vegan cream cheese on each bagel half.
Layer tempeh bacon, tomato slices, cucumber rounds, avocado, red onion, lettuce (if using), and microgreens.
Season with salt and pepper, then top with the remaining bagel half.
Press gently to secure, slice in half or quarters if desired, and serve immediately.

Notes

Make tempeh bacon ahead by marinating in soy sauce, maple syrup, and smoked paprika, then pan-fry for best flavor.
Substitute other veggies like roasted red pepper, shredded carrots, or radish slices for variety.
Use gluten-free bagels and certified vegan ingredients to accommodate dietary needs.
To meal prep, store components separately and assemble just before eating to preserve freshness.
Leftovers: wrap tightly and refrigerate for up to 1 day; refresh in a toaster or skillet, then add fresh components.