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    Home » This and That » Sunny Mushroom Tempeh Morning Bagel. Gourmet AM.

    by Kathy Patalsky · updated: Sep 13, 2019 · published: Jan 11, 2010 · About 4 minutes to read this article. 3 Comments

    Sunny Mushroom Tempeh Morning Bagel. Gourmet AM.


    Most people wouldn’t dream of firing up their stove top on a weekday morning. But how about some sauteed orange-saffron mushrooms and maple tempeh on a bagel? No way. Well why not, I ask? Your response: “Too much clean up. No time or energy to “cook” in the morning. I’ll get something to-go when I grab my coffee.”

    Craving: Satisfied. I know you are hungry for more than a luna bar, slice of dry toast, grab-n-go muffin, one banana or that liquid Starbucks diet you’ve been surviving on. Satisfy your real food craving with my Sunny Mushroom Tempeh Morning Bagel. It’s easily yours, let me convince you…

    Gourmet AM. To-go. I’m not asking you to whip up a four course meal at 6am, but I would like you to consider a few things:

    1) Breakfast is said to be the most important meal of the day.
    2) By the time you get around to eating or drinking your first meal of the day, doesn’t it feel like “lunch” anyways? Why not “brunch it” with something substantial?
    3) This gourmet breakfast sandwich took me only ten minutes to make. You can squeeze in ten minutes right?
    4) I know you can’t stand the thought of doing dishes or cleanup in the kitchen before work, you don’t have to! Simply stick your saute pan in some hot soapy water, and by the time you get home the pan will be easy to wipe clean.

    For your get-up-n-go day, you need some get-up-n-go energy. This bagel sandwich will do it. Side of fruit, fruit juice and/or coffee/chai, suggested as well. The vegan recipe below…


    Sunny Mushroom Tempeh Morning Bagel
    makes 2 sandwiches

    Mushroom Saute:
    1 Tbsp vegan buttery spread
    1/2 orange, juiced
    1 Tbsp apple cider vinegar
    1 cup mixed mushrooms, sliced
    1 small onion, sliced
    1 pinch saffron
    small handful of chopped parsley
    optional: 1 celery stalk, thinly sliced
    s&p to taste

    Maple Tempeh:
    1 block tempeh, 8 oz.
    1 tsp olive oil
    1/4 cup maple syrup
    1/2 orange, juiced
    1 Tbsp apple cider vinegar
    optional: vegan cheese, melted
    s&p to taste

    Bagel:
    2 bagels, sliced
    handful of organic arugula
    optional: jam or Vegenaise spread
    2 slices maple tempeh
    a few spoonfuls of the mushroom saute

    Directions:

    1. Slice your mushrooms, juice your orange and slice your tempeh. Your rectangle block of tempeh should be sliced in half, then down the center to create 4 think cubes.

    2. Over med-high heat, melt 1 tbsp of vegan buttery spread. Add your mushrooms, onions and optional celery to that.

    3. Next add in your orange juice from 1/2 orange, 1 Tbsp apple cider vinegar and a nice pinch of saffron. Saute until saffron blooms and mushrooms become tender. Add a small handful of parsley and remove from heat. Transfer to a separate container and set aside.

    4. In the same pan, add a tsp of olive oil and 2-3 Tbsp maple syrup. Add tempeh. Saute a bit and add in the rest of your orange juice and apple cider vinegar.

    5. Saute for about 2 min on each side. If adding cheese, add it over top the tempeh and melt gently. Add salt/pepper to taste.

    6. Slice and toast your bagel. You can add a smear of berry jam or Vegenaise spread to each side of your bagel (optional).

    7. To the bagel, add two slices of tempeh, a big spoonful of your saffron mushroom mixture and a handful of raw arugula. A pinch of pepper on top. Slice bagel and pack to-go, or eat at home. A side of fresh OJ or other fresh citrus or tropical juice (pineapple, grapefruit, papaya, tangerine) goes perfectly with this bagel.




    « Big River Man on Planet Green. Watch it.
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    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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    Reader Interactions

    Comments

    1. Nikki says

      January 12, 2010 at 1:27 pm

      Beautiful! Just found your blog and I love it 🙂

      Reply
    2. Anonymous says

      January 12, 2010 at 12:09 am

      I admit I get lazy sometimes and do not want to do breakfast in the week. I want something fast and tasty but I try to make sure it is balanced. I love tempeh and this is just a simple easy breakfast dish I could do on even those lazy mornings.

      Reply
    3. The Voracious Vegan says

      January 11, 2010 at 6:51 pm

      Oh my! With breakfast that delicious I will MAKE time! Sounds simple and scrumptious, thanks for a fabulous recipe!

      Reply

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