Faux Carrot Bacon, Mushrooms and Creamed Kale Bagel

A bagel showcasing carrot sliced tossed in a sweet bbq sauce and baked until “bacon” like, pan fried mushrooms slices and creamed kale. Easy, fun and delicious!


  • No kale? Use cavolo nero or spinach instead. 
  • No mushrooms? Try with scrambled eggs/tofu instead. 
  • No paprika? Use cayenne pepper instead. 

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Servings: 2


1 Carrot

30 g Kale

100 g Mushrooms (sliced)

2 Bagel

80 ml Milk of choice

2 tbsp Cream cheese / Vegan cream cheese

1 tbsp bbq sauce

1 tbsp Runny honey / Maple syrup

1 tsp Smoked paprika

Olive oil

Salt & pepper


  1. Preheat the oven to 200 C/180 fan/6 gas mark. Rinse carrot (no need to peel) and slice, lengthwise, using a vegetable peeler.
  2. In a small bowl, combine the BBQ sauce, honey/maple syrup and smoked paprika. Add the carrot and toss to coat.
  3. Lay the carrot strips on an oven tray lined with baking paper and bake for 10 minutes.
  4. Heat 1 tbsp olive oil in a frying pan over medium heat. Add sliced mushrooms and spread into one layer. Cook, without moving, until browned on one side, 2-3 minutes. Stir then cook for another 3 minutes or until mostly golden brown on all sides. Season to taste with salt and pepper.
  5. Heat 1 tbsp of olive oil into a frying pan, and cook the kale for 5 minutes, until wilted. Add the milk and cook for 3 minutes, until creamy.
  6. Cut the bagels in half and toast them.
  7. Layer with the cream cheese, creamed kale, mushrooms and carrot faux bacon.
  8. Slice in half and enjoy!
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How to store

Store in an airtight container, in the fridge for up to 3 days.


Serve alongside a simple lettuce or salad leaves side with a dijon mustard vinaigrette. For the vinaigrette combine 1 tsp dijon mustard, 1 tsp lemon juice, 1 chopped shallot, 4 tbsp extra virgin olive oil, salt and pepper. Pour over the chopped lettuce or salad leaves. 

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