They arrive at a breakfast bagel today that has vegan egg salad. Although we made a few minor adjustments, you may already be familiar with our first vegan egg salad dish. This time, a mashed avocado offers the essential fat and ups the nutritional value of your breakfast because not everyone has vegan mayonnaise on hand.
- 1 ripe avocado
- 1 tablespoon lemon juice
- 1 tablespoon vegan mayonnaise
- 1/4 cup diced red bell pepper
- 1/4 cup diced red onion
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- 2 vegan bagels, sliced and toasted
- Optional toppings: lettuce, tomato slices, sprouts
- In a medium-sized bowl, scoop out the flesh of the avocado and mash it with a fork until smooth.
- Add the lemon juice and vegan mayonnaise to the mashed avocado and mix well.
- Stir in the diced red bell pepper, red onion, and chopped parsley.
- Season with salt and pepper to taste.
- Spread the vegan avocado “egg salad” onto the toasted bagel halves.
- Add optional toppings like lettuce, tomato slices, or sprouts if desired.
- Serve and enjoy!
- Calories: 350
- Total Fat: 16g
- Saturated Fat: 2.5g
- Sodium: 480mg
- Carbohydrates: 47g
- Fiber: 9g
- Sugars: 3g
- Protein: 10g