1. Preheat oven to 180c and line a baking tray with parchment paper.
  2. Add the sliced peppers and courgettes onthe tray and drizzle with 1 tablespoon of oil. Place in the oven for 20 minutes.
  3. Meanwhile in a saucepan on a medium heat add the other tablespoon of oil along with the sliced red onion.
  4. Add the garlic granules and a pinch of salt. Saute for a few minutes.
  5. Next add the balsamic glaze and mushrooms. Combine and cook for a further 5 minutes.
  6. Wilt the spinach in a saucepan or microwave.
  7. Toast the bagels if desired and begin constructing by adding the wilted spinach first.
  8. Add a teaspoon of hummus to each bagel and spread.
  9. Next add the balsamic onion and mushroom mix, followed by the roasted peppers and courgettes.
  10. Smother the remaining bagel half in another teaspoon of hummus and add to the top. Enjoy.


Recipe Info

Serves 3 people

Prep: 10 mins

Cooking: 20 mins



3 The Food Doctor the Everything Bagels

Dairy free spread/butter

6 vegan sausages

3 large tomatoes

200g mushrooms (sliced)

1 block extra firm tofu

1/4 teaspoon of turmeric

1/2 teaspoon of salt

Pinch of pepper

1 tablespoon of extra virgin olive oil

1 tablespoon of fresh chives (chopped)

200g fresh spinach

1/2 teaspoon of garlic granules

1 400g can baked beans