By Simply Quinoa

After struggling with stomach pains, Alyssa Rimmer decided to make a lifestyle change. She started Simply Quinoa to share her satisfying, whole food solutions for people like her. Since then, she has built up a wellness community to support whole food living and we Little Northern Bakehouse is happy to be a part of that community. 

For our final bagel sandwich idea, we’re using a classic sandwich as our inspiration and giving it a vegan twist.

We’re taking the BLT sandwich (bacon lettuce and tomato) and making it a bit more elevated. We start with a layer of vegan cream cheese (or hummus), then a layer of tempeh “bacon”, sliced tomato, sliced red onion and our “lettuce” layer is actually sprouts. Serve this on top of a toasted everything bagel and OMG it’s incredible!!

(Not all tempeh has gluten in it, the tempeh we used in this recipe is gluten-free! Just make sure to double-check the label when you select yours.)

  1. Spread 2 tablespoons of cream cheese (or hummus) onto the bottom half of each bagel.
  2. Top each with half of the tempeh bacon, half the tomato, a few red onion slices, and 1/4 cup of sprouts.
  3. Add the top half of the bagel and enjoy!

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