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. 
  • No mushrooms? Try with scrambled eggs or tofu instead. 
  • No paprika? Use cayenne pepper. 

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/ gas mark 6. Rinse the carrot (no need to peel) and slice it thinly, lengthwise, using a vegetable peeler.
  2. In a small bowl, combine the bbq sauce, honey (or maple syrup) and smoked paprika. Add the carrot and toss to coat.
  3. Lay the carrot strips on a lined oven tray 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. Leave to cook, without moving, for 2-3 minutes until browned on one side. Stir, then cook for another 3 minutes, then season to taste with salt and pepper.
  5. Heat 1 tbsp of olive oil into another frying pan, and cook the kale for 5 minutes, until wilted. Add the milk and cook for about 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 with a simple side of lettuce or salad leaves with a Dijon mustard vinaigrette. For the vinaigrette, mix 1 tsp dijon mustard, 1 tsp lemon juice, 1 chopped shallot, 4 tbsp extra virgin olive oil, salt and pepper.

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