harissa tempeh bagels
Bagels and me are like that couple you see at a party and go “awwwh aren’t they lovely, they really suit each other”. Well that’s me. I love a bagel.
So let’s make one that you’ll love, that’s vegan, full of flavour, it’s smokey and sweet and I think you’re gonna fall in love with it. Go make it, why don’t you?
SERVES 2 PEOPLE
5 min prep + 20 min cooking = 25 minutes
INGREDIENTS:
200g block tempeh
1 tbsp rose harissa paste
200g Greek-style yogurt (vegan one pls)
2 garlic cloves
1 tsp white miso paste
2 tbsp extra virgin olive oil
1 lemon (juice and zest)
salt
2 bagels
1 tub of shop-bought nice hummus
pinch of rocket
slaw is
1/4 red cabbage (in thin strands)
1 lime
1 tbsp apple cider vinegar
METHOD:
PREHEAT THE OVEN TO 200°C YOU MAD PERSON. That was uncalled for, I’m sorry. First up, the tempeh. Chop the tempeh into thick slices and leave to the side. Dice up the garlic as well.
Now you might have a big mixing bowl laying about. Grab it. Add the harissa, yogurt, garlic, oil, lemon juice and zest and a good pinch of salt to the bowl, and mix well. Throw the tempeh in, mix it good, then whack it onto a lined baking tray and pop it into the oven for 20 minutes.
Meanwhile, get a potato peeler, and peel strands of the cabbage head until you end up with thinly sliced cabbage that looks like it belongs in a restaurant. Then pop that into a medium sized bowl with the lime juice, agave and salt. Let it pickle in the fridge until the tempeh is cooked.
Once the tempeh is cooked and golden, get it out, and slice up your bagels. Toast the bagels then top with hummus, the tempeh, the slaw and finally some rocket to jazz it up and make it all green and healthy innit.
Devour.