This breakfast sandwich recipe is almost too easy to be called a recipe, but I can’t NOT share it with you all! Two weeks ago, Brett and I were staying at a hotel in Bangkok and down in the lobby there was a cute little coffee shop. Since breakfast wasn’t including in our room price, we would often order coffee and breakfast at this little coffee shop and it was a fun treat for me to not have to come up with breakfast for the three of us in our hotel room. The first morning we went to check out the coffee shop, I didn’t have high hopes that there would be any vegan options available other than coffee. But not long after we arrived, Brett quickly spotted a roasted veggie and hummus bagel sandwich in the window. I rarely crave savory foods for breakfast, but I figured if I paired it with a soy latte I could at least get a little sweetness to my breakfast. The barista asked if I wanted the bagel toasted and I said yes. Not long after we found a place to sit, they came out with my sandwich. The bagel was perfectly toasted. Hummus was oozing out the sides. The roasted veggies were perfectly charred and smelled of roasted garlic. After just one bite, I finally understood why so many people enjoy savory foods for breakfast. It was amazing!
We went back to that coffee shop the next day and I of course ordered the same bagel sandwich. Every time it seemed to get better and every time I kept saying to myself that I would HAVE to recreate it at home. I often have grand plans to recreate meals I try while eating or traveling back at home, but it rarely happens. However, this roasted veggie and hummus sandwich seemed too easy to not recreate in my own kitchen. Especially if you have access to quality bagels and hummus at your local grocery store or bakery, this bagel sandwich really couldn’t be easier.
Another thing I love about this sandwich is how you can adapt it to suit your taste buds. The bagel sandwich in Bangkok came with roasted eggplant, carrot and zucchini, but if you don’t like one of those vegetables, then you could swap it out for a different one. For instance, when I recreated this vegan bagel sandwich, I used eggplant, zucchini, mushrooms and caramelized onion. I also added some mashed avocado as well for some extra creaminess. In addition, if you don’t have bagels on hand, but have some hearty bread lying around, use that instead! I mainly hope that this simple bagel sandwich recipe gives you some inspiration for an easy, savory sandwich that you can enjoy for breakfast or really any time of day!
Other Savory Breakfast Ideas:
While I rarely go for savory breakfasts, I know so many of you prefer savory over sweet when it comes to your first meal of the day. If you like this savory vegan breakfast sandwich, be sure to try out some of the other savory recipes/ideas below! If you are like me, however, and prefer sweeter breakfasts, these recipes don’t have to be limited to just breakfast time. They could also make for quick and delicious lunches or dinners!
Avocado Toast topped with sea salt, black pepper and chili flakes
The Best Savory Vegan Breakfast Sandwich:
If you end up giving this simple, yet delicious recipe a try, please let me know! Leave a comment down below, rate the recipe and be sure to share it with others!
Help The World Eat More Plants!
- 2-4 bagels, sliced in half and toasted
- ROASTED VEGGIES:
- 1-2 eggplants
- 1 zucchini
- 4 portobello mushrooms
- 2 carrots
- olive oil OR olive oil spray
- sea salt
- black pepper
- garlic granules
- Optional: caramelized balsamic onions**
- Preheat your oven to 350℉ and line 1-2 baking trays with or parchment paper.
- For the roasted veggies, you can really use whatever vegetables you desire. If using eggplant, slice them into 1 cm thick rounds. Slice zucchini into strips the width of a bagel. Slice carrots very thinly into strips. Keep mushrooms whole.
- Lay the cut vegetables onto your baking tray and spray the tops with cooking spray or drizzle with a little olive oil. Season the top of the veggies with sea salt, black pepper and garlic granules. Place the prepared veggies into the oven for 10-15 minutes. Then flip them over and roast another 5-10 minutes or until soft and starting to brown.
- While the vegetables are roasting, prepare the bagels by toasting them and then smearing both sides with either hummus, mashed avocado or a combination of both.
- Once the vegetables are soft and slightly browned, remove them from the oven. Layer the roasted vegetables onto one side of a bagel and then place the other half of the bagel on top.
- Enjoy immediately while the veggies are still warm!