for 4 people

Bagels

4	freshly baked bagels, cut open

Chickpea batter

100 g	chickpea flour
1 tsp	turmeric
1 tsp	garlic powder
½ tsp	salt
2 dl	sparkling mineral water

Vegan scrambled eggs

1 tbsp

olive oil

To serve

175 g	vegan cream cheese substitute
1 bunch	chives, finely chopped
¼ tsp	salt
½	cucumber, thinly sliced
90 g	vegan pastrami substitute

How it's done

Bagels

Toast the bagels (cut side down) one at a time in a non-stick frying pan for approx. 2 mins. each.

Chickpea batter

Mix the chickpea flour, turmeric, garlic powder and salt. Gradually pour in the mineral water while stirring with a whisk.

Vegan scrambled eggs

Heat the oil in the same pan. Pour the batter into the pan. As soon as the mixture begins to solidify, stir carefully with a rubber spatula, stir fry for approx. 5 mins. until the texture resembles scrambled eggs.

To serve

Stir the cream cheese substitute until smooth, add the chives, season with salt. Spread onto the cut sides of the bagels. Add the cucumber slices and pastrami substitute. Top with the scrambled eggs.

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