The Ultimate Vegan Bagel

This is my absolute favourite bagel filling combination. I just had it four days in a row for lunch, I’m so obsessed! You can also add hummus to this bagel for something extra, but it is also good as is.

Ingredients:

1 block tempeh, cut into slices

Vegan cream cheese

Tomato slices

Balsamic glaze

Basil

Salt & pepper

Bagels

Tempeh Marinade:

3 tbsp tamari

1 tsp maple syrup

1 tsp paprika

1 tsp garlic powder

A few drops of liquid smoke

Method:

Place tempeh slices in a container and add all marinade ingredients. Close the container and shake it until the marinade has spread throughout evenly. You can either place this in the fridge to marinate further or cook tempeh straight away.

Cut your bagels in half and toast. Spread cream cheese over both halves (or one half hummus, if using, and one half cream cheese). Top one half of the bagel with tomato, salt & pepper, balsamic glaze, the cooked tempeh and basil then place the two bagel halves together and enjoy.

Pumpkin & Caramelised Onion Ravioli

This is hands down the best ravioli I have ever eaten! I highly recommend making this for a date night at home.

Ingredients

Pasta Dough

1 cup flour

1 cup semolina

2/3 cup water

2 tsp olive oil

1/2 tsp salt

Filling

1/2 medium sized pumpkin, cut into bite size chunks

1 onion, caramelised

1 tbsp soy sauce

1 tsp paprika

1 tsp garlic powder

Salt & pepper to taste

Butter Sage Sauce

Large bunch sage, chopped

1/4 cup margarine

1/4 cup pine nuts

Method

To make pasta:

Mix flour, semolina & salt together in a bowl. Make a well in the middle then pour in water and olive oil. Mix until a dough forms, knead into a ball, cover and refrigerate for 30 mins.
Divide dough into four and feed through a pasta maker until about 3-4 mm thick. If you don't have a pasta maker, hand roll out until you have the above thickness. You may have to work with smaller amounts for this. Using a cookie cutter or jar cut out your ravioli from the dough, can be any shape you like.

To make filling:

Roast pumpkin with olive oil, salt & pepper. While this is roasting caramelise onions in a fry pan. Add pumpkin then mash or blend pumpkin and onions together. Doesn’t have to be too smooth. Small lumps are fine. Add soy sauce, paprika, garlic powder, salt & pepper and fry for a few more minutes. Make sure you taste and adjust seasonings to what you think is good!

Spoon a little of the mixture into half of the ravioli cuttings and place the other half of the cuttings on top, sealing the edges well with water.

Bring a pot of water to the boil and cook ravioli.

To make sage butter:

Melt margarine in a saucepan on a medium heat and add sage stirring until fragrant. Add the pine nuts and take off heat once the pine nuts start to brown.

Serve ravioli on a plate and drizzle over sage butter. Enjoy!!