Hello weekend!
It’s that time again for balanced, cozy brunch ceremonies. And Easter is also already knocking. Not to be missed is this delicious breakfast bagel with vegan egg salad. Outside crispy golden brown toasted bagel, inside creamy mayonnaise processed chickpeas. Served with delicious sliced avocado, a breakfast dream par excellence.
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This breakfast bagel tastes so authentically like egg salad, you won’t even notice the difference from the original. Pssst: the Vegan skeptic thus simply nothing betray. By the way, I have a little anecdote about that from last night…. So we sit – that is, my husband, my son and I – so at the dining table and enjoy our dinner. I a jar of vegan tuna from the evil company with the big N in my hand (because tastes just authentically good). Rub my son and husband’s noses in the fact that they should try this delicious tuna. Both so: “Mmhh yes tastes super delicious tuna”. Then I’m like, “Yeah, it’s vegan.” 🤣 You can’t even imagine the stunned faces….
But back to our breakfast bagel. As already said, a super quick and easy to prepare breakfast sandwich. Just also terrific for an extended Easter brunch with family and friends. And here I recommend now simply times the following tactics. Either the against vegan negatively adjusted people not at all betray that the egg salad is vegan. Or second option; the designation vegan “egg salad” simply not at all use, but dear breakfast bagel with creamy chickpea salad and avocado. Then man / woman also saves the somewhat tedious discussions why something is called “egg salad”, if it has nothing to do with it. Who knows? 🙃
So the cat has already jumped out of the bag. This is about a breakfast bagel with vegan egg salad filling based on chickpeas and tofu. This is a variation on how to make vegan egg salad. There is still the possibility to prepare the veggie salad with pasta – yes you read correctly. So if you’re forgoing tofu and/or chickpeas, try my vegan pasta-based egg salad . You can also replace the tofu with silken tofu. The result will be less firm to the bite and much creamier. However, have not tested the vegan egg salad silk fou variant.
So and now there is a little damper…. Who now had the expectation that I have made the sesame bagels myself for this recipe, I must disappoint you. Nope, because I wanted to create a quick everyday breakfast bagel recipe for you here. Sure, theoretically you could make the bagels yourself and then freeze them, then they would be ready for the next brunch. Well, the reality now is that I used store-bought bagels from Migros for this recipe.
But who knows, if you make enough fuss here now, I’ll create a bagel recipe for you. 😜
The vegan egg salad recipe is actually self-explanatory. So you can’t go wrong there, except maybe cut your finger if you’re gifted with as much luck as I am. But other than that, it’s really super simple. And the vegan egg salad, by the way, can be prepared wonderfully in advance. Such recipes you love, after all, if you otherwise already have enough to do with the preparation of Easter brunch.
On a side note, I recommend that you use canned chickpeas for this vegan egg salad recipe. How so? These are usually already so soft from being canned/jarred that you can easily mash them with a fork or potato masher.
If you want to use dried chickpeas for the vegan egg salad, then you should cook them for a really long time. Nice and soft – but still with some bite – they should be.
When it comes to tofu, the choice falls on a very regular natural tofu for the egg salad. The creaminess then comes from the addition of vegan mayonnaise and soy yogurt. I’ve linked you my favorites – which I think taste the best right now. But of course you can also choose other brands. Alternatively, you can replace the soy yogurt with silken tofu here.
Most important ingredient for the vegan egg salad is kala namak salt. The black salt gives the dish the much needed egg taste.
You can toast the sesame bagels – as I did – in the oven with the broil function. Or even in a cast iron or coated pan without oil. But be careful the breakfast bagels burn very quickly in the oven. So please keep an eye on it and don’t have a damp squib on the phone and let the things burn.
And if you’re not much of a breakfast person, you can of course pack the bagel for lunch, for example at work. However, it is advisable to cut the avocado just before eating. Or rub it liberally with lemon juice to keep it from turning brown.
Herewith I wish meal and bon appétit!
Frühstückbagel mit veganem Eiersalat und Avocado
Equipment
- 1 Food Prozessor alternativ 1 Gabel oder Kartoffelstampfer
- 1 Backofen mit Grillfunktion alternativ Gusseisen- oder beschichtete Pfanne
Ingredients
- 100 g Kichererbsen, gekocht*
- 15 g krause Petersilie
- 250 g Naturtofu
- 1 TL Kala Namak* ca. 5g
- 1 1/2 EL getrockneter Schnittlauch*
- 100 g Mayonnaise, vegan z. Bsp. von Thomy
- 1 EL Senf, vegan ca. 20g
- 1-2 Prisen gemahlener Kurkuma* optional
- 60 g Sojajoghurt* z. Bsp. von Alpro oder Alnatura
- 4 Bagels, vegan
- 2 Avocados
- Frischkäse, vegan* optional, z. Bsp von SimplyV oder Beleaf
- Chiliflocken optional, als Topping
- Sriracha, vegan optional, als Topping
Instructions
- Kichererbsen mit Petersilie zusammen in einen Food Prozessor geben. Mit der Pulse-Funktion zerkleinern. Die Kichererbsen sollten noch stückig sein.*
- Den Tofu dazubröseln. Dieser sollte ebenfalls noch stückig sein.
- Die restlichen Zutaten für den veganen Eiersalat bis und mit Sojajoghurt beigeben. Alles gut vermengen bis ein cremiger "Eiersalat" entsteht.
- Die Bagels in der Mitte durchschneiden, so dass du zwei Ringe erhältst. Die Scheiben unter dem Backofengrill auf der höchsten Stufe kurz gold-braun anrösten. Dieser Vorgang ist sehr schnell und dauert nicht länger als 1 bis maximal 3 Minuten. Die Bagels also nicht aus den Augen lassen. Alternativ kannst du – für mehr Kontrolle – die Bagels auch mit der Schnittseite gegen unten in einer Gusseisen- oder beschichteten Pfanne kurz anrösten.
- Avocados halbieren, Kern entfernen und Fruchtfleisch sorgfältig mit einem Löffel herauslösen. Avocado in ca. 1-2cm dicke Scheiben schneiden.
- Bagelhälften je nach Geschmack mit veganem Frischkäse bestreichen, untere Hälfte mit Avocadoscheiben belegen. Den veganen Eiersalat daraufgeben und zweite Bagelhälfte darauflegen. Wer möchte kann noch Chiliflocken und Sriracha für etwas Schärfe darüberstreuen.
Notes
Nutrition
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