Warm Bagels with Beetroot & Olive Tapenade, Sesame & Yeast Flake Spread
This lovely quick recipe comes courtesy of our very own Helen Wilson. Check out her great vegan food blog Lots of Nice Things. This dish is 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.
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Total time
15 minutes
Cuisine
British
Meal
- sides-light-meals-and-salads
Servings
2
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
Instructions
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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