Warm Bagels with Beetroot & Olive Tapenade and Sesame & Yeast Flake Spread

 Vegan

 
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This lovely quick recipe comes courtesy of our very own Helen Rossiter. Check out her great blog Lots of Nice Things Full of taste as well as calcium and other nutritional goodies!

Nutritional yeast flakes have a slightly cheesy, nutty flavour. They are a great product! Full of goodness and can be used as a condiment (soups, pasta dishes etc) or used to make sauces and dips like this one. Not to be confused with brewer's yeast!! Look for Engevita brand in a blue or brown tub, made by Marigold.

Serves: 
4 - makes large bowls of tapenade and yeast flake spread
Time: 
15 minutes
Gluten free
No nuts
Reduced sugar
Ingredients: 

Beetroot & Olive Tapenade
150g/5 oz green pitted olives, preferably marinated in oil
2 cooked beetroot, roughly chopped
1 tbsp olive oil, or spare sun-dried tomato oil
Pinch of salt
Pinch of chilli powder
Cracked black pepper

Sesame & Yeast Flake Spread
170g/6 oz silken tofu (approx half a packet)
½ tsp light tahini
½ tsp lemon juice
½ tsp sweet miso paste (pale in colour, look out for Clearspring or Sanchi brands in Sainsbury etc or a good health food or Oriental food shop)
2 heaped tbsp nutritional yeast flakes
Pinch of salt
Cracked black pepper

1 handful of curly kale, chopped into small pieces - these can be steamed for a few minutes if you prefer
1 packet of American style bagels

Method: 

1. Place all the ingredients for the tapenade in a small mixer and blend. Alternatively, use a hand blender and blend them in a small mixing bowl. Taste and add more seasoning if desired. Follow the same process, separately, for the yeast spread ingredients.
 

2. Toast your bagels, spread them with the tapenade, then the yeast spread and top with small pieces of kale.
 

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