Wholemeal bagel with vegan cream cheese, cucumber and dill
Savoury breakfast without a pan
Active: 10 min
370 kcal per person
11 g protein per person
Breakfast
Protein source: wholemeal bagel · Carb source: wholemeal bagel
Ingredients for 4 people
- 4 wholemeal bagels, halved
- 200 g vegan cream cheese
- 1 cucumber, thinly sliced
- 10 g fresh dill, roughly chopped
- 1 red onion, in thin rings
- 10 tbsp lemon juice
- to taste salt and pepper
Method
- Halve the bagels. Toast them briefly in the toaster.
- Loosen the cream cheese with the lemon juice and half the dill.
- Spread the mixture on the bottom halves.
- Top with the cucumber and the red onion rings. Sprinkle with the rest of the dill, salt and pepper.
- Put the top half on or leave the bagel open.
Tip
For more protein, put a few slices of smoked tofu between the cucumber.
Check the label
Not every variety of these products is vegan.
- vegan cream cheese: Not every plant-based cream cheese is vegan, some contain milk protein. Choose a version labelled vegan.
- wholemeal bagels: bagels regularly contain egg or honey, check the label
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Recommended brands per category are shown next to every ingredient the brand list knows.
vegan roomkaas
- Violife · Delhaize, Albert Heijn, Carrefour
- Simply V · Albert Heijn
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This recipe appears in: Basic monthly menu, 28 days