Recipe:The Ultimate Vegan Breakfast Bagel

Author: Matthew Hatting, Hamama Friends Group

Prep Time: 5 Minutes

Cook Time: 2 Minutes

Makes: 1-2 Servings

You may get bored with your basic bagel in the morning and wonder what else you can do to make it better. Get creative and add in different delicious fillings each time! Use some creamy spreads, some hot items and of course something fresh and herbaceous, like your Hamama microgreens, for the ultimate breakfast bagel!

“As a social worker, drug and alcohol counselor, and clinical supervisor self-care is of vital importance. One consistent way I start my day off right is with a celebratory bagel sandwich. I’ve eaten over a thousand of these and that means it’s important over time to keep it fresh and creative. I’ll share some ideas for great sandwiches, but want to encourage you to think outside of the bagel and then put that food into one!!!” - Matthew Hatting

• One fresh Bagel
• A spread of your choice (double garlic hummus, microgreen pesto)
• A few vegan deli slices (turkey, ham, chicken)
• Handful of your favorite Hamama microgreens 
• A couple slices of Vegan cheese
• A few pieces of Lettuce

Other Toppings:

• Avocado
• Red Onion
• Tomato

1. Get your bagel out, slice it in half and toast it. Let it cool down.
2. Get out your spread of choice and place on both sides of the bagel.
3. Put your vegan deli meat on the bottom.
4. Next lay down copious amounts of microgreens.
5. Balance your vegan cheese on top of this.
6. Next comes as much lettuce as gravity allows.
7. Then cap it off with the top of the bagel and enjoy!

Tip: “This is where this recipe gets fun and fabulous.

Challenge yourself to put your favorite foods inside a bagel.

Some examples include sauerkraut, mac & cheese, chili peppers, tortilla chips, potato chips, a full slice of pizza, biscuits and gravy, French fried jalapeños, takis, vegan pork rinds, coleslaw, lasagna, and more!

Spreads can include Mayo, Hot pepper spreads, dips, cheese sauces, sausageless gravy, hot sauce, hummus, the list goes on!” - Matthew Hatting