Buckwheat Protein Bagels & Veggie Cream Cheese

| BUCKWHEAT PROTEIN BAGELS & VEGGIE CREAM CHEESE |

A classic bagel and cream cheese but make it half the calories and triple the protein! These easy 4 ingredient buckwheat bagels have probiotic rich yogurt, fibre packed buckwheat, and protein rich vital wheat gluten for a low calorie bagel that will keep you full and satisfied for hours! Paired with a vegetable dense tofu cream cheese, you're going to love this simple meal prep!

 

Recipe makes bagels

Macros per bagel:

183 cals - 3g fat - 21g carbs - 18g protein 

 

Recipe makes 10 servings cream cheese

Macros per serving:

77 cals - 5g fat - 4g carbs - 6g protein 

 

Ingredients, Bagels:

1 cup plain vegan greek yogurt 

1/2 cup buckwheat flour

1/2 cup vital wheat gluten 

1 tsp baking powder

1/2 tsp salt 

 

Ingredients, Veggie Cream Cheese:

350g extra firm tofu, broken into chunks

1/4 cup walnuts, or sub raw cashews 

1 tbsp maple syrup 

1 tbsp apple cider vinegar

1 tbsp lemon juice 

1 tsp garlic powder

1 tsp onion powder

1 1/2 tsp salt 

1/2 carrot, peeled and grated

1/2 bell pepper, diced 

2 tbsp chopped chives 

 

Recipe, Bagels:

Preheat the oven to 375 F and prepare a small baking tray.

To a mixing bowl add the bagel ingredients: greek yogurt, buckwheat flour, vital wheat gluten, baking powder, and salt. 

With your hands mix everything together forming a dough.

Sprinkle 1 tbsp of buckwheat flour across a clean surface and add the dough.

Knead the dough until it's nice and smooth, about 20 seconds. Roll it into a smooth dough ball.

Cut the dough ball into quarters.

Take the first quarter piece and roll it into one long log shape.

Take the two ends and seal them together forming a bagel.

Set aside and repeat with each piece of dough.

Add the bagels to the prepared baking tray.

Using a spray oil, or pastry brush, add a tiny amount of oil to the top of each.

Top with coarse sea salt, or if preferred: sesame seeds and/or poppy seeds, etc!

Bake for 12-15 minutes or until browned on the bottoms.

Set aside to cool.

 

Veggie Cream Cheese:

To a high speed blender add: tofu, walnuts, maple syrup, apple cider vinegar, lemon juice, garlic powder, onion powder, and salt. Blend until super smooth. The longer you blend the smoother it gets!

Pour the cream cheese into a mixing bowl and fold in prepared veggies: carrot, chive, and red pepper.

Scoop the cream cheese into a meal prep container and refrigerate until ready to eat.

 

When ready to eat, slice and toast your bagel and spread a thick smear of cream cheese on each side.

Enjoy!

 

 

Want to improve your nutrition and embrace more plant-based eating in 2025? Join the High Protein Vegan Community! We're creating protein-packed, meal-prep-friendly dishes that are loaded with fiber and bursting with flavour!

 

Need some dinner inspo? Check out the High Protein Dinner Ebook!

 

Please note:

All macros have been calculated to the best of my ability but may vary slightly.

Some links provided are affiliate links and I do make a small commission when they are used.