By Little Northern Bakehouse

At Little Northern Bakehouse, we’re bursting with enthusiasm for our mission to help you experience the joy of the real thing. And if our recipe tests are any indication, you’re going to find this gluten-free vegan pesto breakfast bagel melt totally irresistible.

Delicious vegan ingredients on a warm and toasty gluten-free bagel, ready in under 10 minutes—now that’s a recipe for a good start to the day. Although this quick-to-make handheld is the perfect plant-based breakfast it can make a fast and easy gluten-free lunch too. And If you’re not feeling the bagel sandwich, this recipe is just as satisfying as a breakfast bowl.

Traditionally pesto is neither vegan nor allergy-friendly—our recipe changes that. This easy vegan pesto recipe uses sunflower seeds instead of pine nuts, and there’s no dairy either (no Romano or Parmesan cheese). If you don’t feel like making the pesto for this bagel melt yourself, we recommend using Le Grand Garden Pesto (those with nut allergies be aware, although it’s vegan and gluten-free, their pesto may contain nuts).

Gluten-free Vegan Pesto Breakfast Bagel Melt

Recipe Instructions
For the Gluten-free Vegan Pesto Breakfast Bagel Melt:
  1. Place all pesto ingredients into a food processor, and process on high until smooth. Add extra oil for desired texture.
  2. While the pesto is processing, lightly toast the bagels in a toaster
  3. Apply the pesto on both the top and bottom slices of the cut bagel
  4. Add the layer of vegan cheese, and pop it into the microwave for 20 seconds (or under the broiler or toaster oven) for a nice melt
  5. Cook the Just Egg Folded plant egg from frozen in the toaster for 6 ½ minutes. When finished, place on top of the cheese-covered bagel.
  6. Assemble the sundried tomatoes, and arugula on top of the JUST Egg Folded plant egg
  7. Finish by placing the top bagel slice on top to complete the breakfast sandwich. Now dig in!

Serves 1

  • We used dried sundried tomatoes for less oil, but if you would prefer a less chewy texture from the dried tomatoes then sundried tomatoes marinated in oil are a great substitute.
  • Pesto recipe makes enough for about 4 Bagel Sandwiches. Store any excess pesto in an airtight jar in the fridge if you will use it within a few days. To store for longer, try freezing remaining pesto in an ice cube tray for single portions that can be defrosted one at a time the next time you crave this breakfast.
  • To make a Vegan Pesto Breakfast Bowl, prepare the pesto and heat the JUST Egg Folded plant egg as above. Place in a bowl, top with vegan cheese and microwave 10 – 20 seconds to melt. Top with sundried tomatoes, arugula, and any other toppings you desire, and serve alongside slices of your favourite toasted gluten-free bread.

Follow us on Instagram and Pinterest for more gluten-free content. Subscribe to our newsletter at the bottom of this find gluten-free recipes worth melting over.