When asked what I miss the most about life before being a vegan, there is not a whole lot I can think of. I don’t miss meat, I never think about eggs, but then I think back to breakfast sandwiches. The breakfast bagel sandwich was a big thing for me. When I really think about it, I miss a good egg and cheese breakfast bagel sandwich! So here goes nothing.
I have seen a lot of baconing of things recently, and I am not innocent of this, but I had considered putting a form of bacon and a potato on this sandwich, only to realize, I could combine the 2 ideas and make it super easy! This sandwich contains something I am calling potato “bacon”. It was sliced really thin with a mandolin(don’t cut your finger) then tossed in liquid smoke, maple syrup, and braggs, then sprinkled with paprika and baked to a crisp.
The “omelette” situation is a very simple blend of tofu and chickpea flour. Then cooked really quickly in a pan. I topped mine with vegan cheese, and melted that onto the omelette. Everything is placed on a toasted bagel, maybe with ketchup? Don’t mind if I do.
One bite of this sandwich, and you will never miss an egg and cheese breakfast sandwich ever again! It tastes like heaven. I must say, I do love a good bagel. It was a staple in our diets when we lived in Brooklyn and there were bagel shops on every corner(most of which make vegan cream cheese, btw). Did you know most bagels are already vegan? You should not have a problem finding vegan bagels!
This is a quick and easy, healthy, protein filled version of one of my favorite childhood breakfasts. It feels super indulgent, but doesn’t actually weigh you down, and is filled with plant based goodness! I hope you enjoy!
Vegan omelette, potato "bacon", vegan cheese on a super toasty bagel! Yes it is amazing and a whole breakfast in one bite!
- 1 Large Russet potato, sliced very thin
- 2 Tbsp. Soy sauce or Bragg's amino acids
- 2 Tbsp. Maple syrup
- 1 Tbsp. Liquid smoke
- 1 tsp. Paprika
- 1 C. Firm tofu, about 1/2 a block, crumbled
- 3/4 C. Almond or soy milk
- 1/4 C. Nutritional yeast
- 1/4 C. Garbanzo bean flour(chickpea flour)
- 1 Tbsp. Arrowroot powder
- 1 tsp. Turmeric
- 1 tsp. Garlic powder
- 1 tsp. Onion powder
- 1 tsp. Salt
- 1/2 tsp. Mustard, dry
- Dash of Black pepper
- 1 tsp. Olive oil, for cooking
- 2 Bagels, whatever kind you want
- 1/3 C. Vegan cheese
Preheat the oven to 450 degrees.
Make sure your potatoes are sliced super thin, so they will get crispy. Place slices in a bowl, then pour the maple syrup, soy sauce and liquid smoke on top. Toss to coat and let sit for a few minutes until the oven is ready.
Place the potato slices on a sheet pan sprayed with non stick spray, and sprinkle with paprika. Bake at 450 for 15-20 minutes until crisp and brown. I recommend flipping them half way through so both sides get crisp.
While the potatoes are baking, place all of the omelette ingredients into a blender, blend until completely smooth. You may need to scrap down the sides a few times.
Once the mixture is smooth, heat a non stick pan with a little olive oil or oil of choice on medium high. Pour half the mixture into the pan and smooth out evenly. Cook on the first side for 3-4 minutes until it looks like it is getting cooked through. Now you can fold it over and flip, cook for another 4-5 minutes or so until it is cooked through.
Turn heat to low. Top with vegan cheese, and melt. Then repeat with the rest of the batter to make another omelette.
Once the potatoes, and omelettes are done, put together. You can toast your bagels if you want. Then place an omelette on each, then a few strips of potatoes. Then eat it all up! I also recommend some ketchup for topping or dipping!
You can slice the potatoes length wise or on the short side depending on how big you want them. I did length wise so they looked long like bacon.
Don't worry if you can't fold your omelette super nicely, it is hard and it won't change the taste. Just fold the best you can!