Imaginatively-topped bagels are always near or at the top of my ideal lunch league table. (And yes, I do spend far too much time thinking about the merits of jacket potatoes vs. crusty rolls, etc.).
OK, so bagels are now considered a bit ‘nineties’, but who cares?
These four ‘fabulously filling’ bagel toppings are actually vegan, but pack a punch on the protein front so will keep you full ’till dinnertime without question.
Vegan
1. Hummus, Falafel and Cherry Tomato
- 2 tbsp ready-made hummus
- 2 ready-made falafel, baked according to packet instructions then quartered
- 2 cherry tomatoes, quartered
2. Peanut Butter, Apple and Dark Chocolate
- 2 tbsp crunchy peanut butter
- ½ apple, cored and sliced
- 1 square dark chocolate, shaved or grated
3. Lemony Butterbeans with Sun-Dried Tomato and Black Olives
- 2 tbsp tinned butterbeans, drained and rinsed
- Juice of ½ lemon
- salt & black pepper
- 2 sun-dried tomato halves, rinsed and chopped
- 2 black olives, finely chopped
In a small bowl, mash the butterbeans with a fork, then mix in the lemon juice. Season to taste with salt and pepper. Spread over the toasted bagel and top with sun dried tomatoes and olives.
4. Avocado, Onion Rings and Jalapeños
- ½ avocado
- Juice of ½ lemon
- salt & black pepper
- 3 frozen onion rings
- 3 slices green jalapeños from a jar, halved
- 2 cherry tomatoes, quartered
Cook the onion rings according to packet instructions. In a small bowl, mash the avocado with a fork and add the lemon juice. Season to taste with salt & pepper. Spread over the toasted bagel and top with halved onion rings, jalapeños and tomatoes.
For more lunch inspiration take a look at my Vegan Lunch Ideas archive – full of vegan soups, salads, sandwiches and wraps, sushi and more!
If you like the look of this recipe please follow me for more…. on Facebook, Twitter, or Pinterest. Thanks! Kate x
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