Serves 2 5 mins Prep 10 mins Cooking
Serves 2 5 mins Prep 10 mins Cooking
Vegan
1
In a small bowl, mix together the maple syrup, paprika and soy sauce or tamari.
2
Place a non-stick skillet over medium heat. Add a little oil, followed by the tempeh slices. Cook the tempeh for 3 minutes on each side, brushing with the glaze on both sides.
3
Once the tempeh bacon is caramelized and sticky, remove from the skillet and set the slices aside to crisp up.
4
Wipe the skillet with a paper towel before adding a touch more oil, then the cherry tomatoes. Cook until slightly blistered, about 3 minutes.
5
Add the Very Lazy Garlic Paste to the vegan cream cheese and the Very Lazy Chilli Paste to the tomato ketchup.
6
Serve the tempeh bacon in toasted whole wheat bagels with the tomatoes, spinach, garlic cream cheese, spicy ketchup and a sprinkling of mixed seeds.
