Looking for a garden veggie recipe that will satisfy your taste buds and give you fresh nutritious vegetables in each bite? Then look no further than these vegan garden veggie bagel sandwiches with cream cheese! These are the perfect light lunch or dinner, and they're so easy to make, taking less than 10 minutes.
Summer is in full swing, and garden vegetables are abundant! This garden veggie bagel sandwich recipe is tasty, quick, and simple. It's a healthy lunch solution for those hot days when you need something fresh and delicious but don't want to cook or heat up the house. It's truly a summertime family favorite!
The garden veggie part comes from the fresh garden vegetables that are used in this sandwich. And let me tell you - there's nothing like biting into a homemade bagel full of all these colorful, crunchy veggies inside. And the vegan cream cheese is so good and only uses a handful of plant based ingredients, you won't buy store bought again! You'll be saying "YUM!" after every bite of this one!
This bagel sandwich is chock-full of nutrients from the sprouts and arugula, and free from any preservatives. The best part of this plant based recipe? No cooking required! Unless, of course, you opt for making my Easy Vegan Homemade Bagels as opposed to store bought. With my recipe, you can make a big batch and have bagels for the week!
- Preparation time: 10 minutes
For the vegan cream cheese:
- Coconut oil
- Lemon juice
- Apple cider vinegar
For the bagels:
- Everything bagels
- Red onion
How to make garden veggie bagel sandwiches with vegan cream cheese
- Cut a block of tofu into cubes or crumble it and add into a food processor.
- Blend it for 2 minutes and then add in the lemon juice and apple cider vinegar. Let it curdle for 5 minutes.
- Add melted coconut oil or butter into the food processor.
- Blend everything for 2-3 minutes until it has a nice and smooth cream cheese-like texture. Set aside.
- Wash and slice all of your vegetables. Then slice the bagels into halves and toast them.
- Spread the cream cheese on each side and arrange the fillings. Enjoy your fresh garden veggie bagel!
Tips For Success
- The recipe makes extra cream cheese so if you only want enough for this recipe, then halve the amounts.
- Make sure to remove the excess water from the tofu prior to blending. You can give it a squeeze with a clean towel to remove moisture and keep the cream cheese from being too wet.
- If the cream cheese is not smooth enough for your liking, all you need to do is blend it a little longer.
- This recipe is for a plain cream cheese but feel free to add in some seasoning or fresh diced vegetables like in my Red Pepper And Chives Vegan Cream Cheese. It's a great way to make this bagel sandwich even more flavorful!
- The vegan cream cheese can be refrigerated for 3-5 days. Make sure to keep it in a jar with a closed lid or other air tight container.
- If the tofu begins to brown or smell sour, then it has spoiled.
- Any leftover veggies can be stored for 3 days in the fridge. It's best to keep them in their own individual containers.
- Food processor (or blender)
- Chopping board
- Kitchen knife
This nutrition card is calculated by a third party app and is only an estimate. The numbers will vary based on the specific ingredient amounts and brands you use in making this recipe.
2 servings per container
Serving Size1 bagel sandwich
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 28g 140%
- Sodium 1194mg 50%
- Amount Per Serving% Daily Value *
- Potassium 747mg 22%
- Total Carbohydrate
- Dietary Fiber 9g 36%
- Sugars 5g
- Protein 15g 30%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Hi! I'm the founder of Speak Veggie To Me, a fun health and food blog where I share my favorite mouthwatering vegan and vegetarian recipes.