Faux Carrot Bacon, Mushrooms and Creamed Kale Bagel
A bagel showcasing carrot sliced tossed in a sweet bbq sauce and baked until “bacon” like, pan fried mushrooms slices and creamed kale. Easy, fun and delicious!
Substitute:
- No kale? Use cavolo nero or spinach.
- No mushrooms? Try with scrambled eggs or tofu instead.
- No paprika? Use cayenne pepper.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 2
Ingredients:
1 Carrot
30 g Kale
100 g Mushrooms (sliced)
2 Bagel
80 ml Milk of choice
2 tbsp Cream cheese / Vegan cream cheese
1 tbsp bbq sauce
1 tbsp Runny honey / Maple syrup
1 tsp Smoked paprika
Olive oil
Salt & pepper
Recipe:
- Preheat the oven to 200 C/180 fan/ gas mark 6. Rinse the carrot (no need to peel) and slice it thinly, lengthwise, using a vegetable peeler.
- In a small bowl, combine the bbq sauce, honey (or maple syrup) and smoked paprika. Add the carrot and toss to coat.
- Lay the carrot strips on a lined oven tray and bake for 10 minutes.
- Heat 1 tbsp olive oil in a frying pan over medium heat. Add sliced mushrooms and spread into one layer. Leave to cook, without moving, for 2-3 minutes until browned on one side. Stir, then cook for another 3 minutes, then season to taste with salt and pepper.
- Heat 1 tbsp of olive oil into another frying pan, and cook the kale for 5 minutes, until wilted. Add the milk and cook for about 3 minutes, until creamy.
- Cut the bagels in half and toast them.
- Layer with the cream cheese, creamed kale, mushrooms and carrot faux bacon.
- Slice in half and enjoy!
How to store
Store in an airtight container, in the fridge for up to 3 days.
Leftovers
Serve with a simple side of lettuce or salad leaves with a Dijon mustard vinaigrette. For the vinaigrette, mix 1 tsp dijon mustard, 1 tsp lemon juice, 1 chopped shallot, 4 tbsp extra virgin olive oil, salt and pepper.
