Portobello Bagel Sandwich with Tempeh Bacon

Portobello Bagel Sandwich with Tempeh Bacon

Portobello mushroom tempeh bacon bagel sandwichBagels don’t just have to be topped with cream cheese, eggs, and meat. If you are looking for a vegan way to dress up your bagel, try these Portobello sandwiches with tempeh bacon and garlic sauce.



4 Portobello mushrooms
4 plain bagels
2 large tomatoes
1 avocado
¼ cup balsamic vinegar
2 tablespoons olive oil
2 tablespoons Dijon mustard
1 teaspoon dried thyme
Bunch of flat-leaf parsley

Tempeh Bacon:

1 pack of tempeh
1 tablespoon olive oil
2 tablespoons maple syrup
1 teaspoon soy sauce
1 teaspoon Tabasco sauce
½ teaspoon cumin
½ teaspoon garlic and onion powder
½ teaspoon paprika
½ teaspoon pepper

Garlic Sauce:

1/3 pack of mori-nu soft silken tofu
10 cloves garlic, peeled and crushed
Bunch of flat-leaf parsley
1 tablespoon Dijon mustard
Lemon juice
1 tablespoon olive oil


Portobello Mushrooms: Whisk the balsamic vinegar, olive oil, Dijon mustard, thyme, parsley, salt, and pepper together in a large, shallow container. Place the mushrooms in the container and turn to coat. Leave the mushrooms in the marinate while you prepare the tempeh bacon and sauce.

Tempeh Bacon: Cut the tempeh into thin strips. Mix the maple syrup, olive oil, soy sauce, Tabasco sauce, cumin, garlic and onion powder, paprika, and pepper in a small container. Marinate the tempeh slices for a few minutes. Heat some oil in a pan and then fry the tempeh bacon for a minute on each side, or until browned and crispy.

Garlic Sauce: Put the tofu, lemon juice, Dijon mustard, parsley, salt, and pepper in a food processor. Heat the olive oil in a small pan and fry the garlic until it is golden brown. Add the olive oil and garlic to the other ingredients in the food processor and blend until you have a creamy sauce.

Cook the Portobello mushrooms in a pan or on a grill over high heat for six to eight minutes per side.

Slice and toast the bagels. Slice the tomatoes and avocado. Put a leaf of lettuce on the bottom half of each bagel, then top with tempeh bacon, avocado, mushroom, and tomato. Spread garlic sauce on the inside of the top bagel half. Enjoy!

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