Scrambled OGGS® and Pesto Bagels

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Another beautiful recipe from Niki Webster, plant-based chef and cookbook author (@rebelrecipes). We can’t speak for all your lunch guests – but homemade pesto would definitely impress us!

PREP TIME 10 Mins
SERVES 2

Ingredients

Pesto

  • 20g Fresh basil
  • 200g pistachios
  • 1/2 Lemon, juiced
  • 4 tbsp olive oil
  • 3 tbsp nutritional yeast
  • 75ml water
  • Salt

Everything else

  • 1 bottle Scrambled OGGS
  • 4 tbsp plant-based cream cheese
  • 2 bagels, toasted

Method

  1. To make the pesto - whack all the ingredients in a food processor and blitz to combine. Easy peasy eh?!

  2. Recommended – Cook Scrambled OGGS in the Microwave (800/900w)
    • Pour the Scrambled OGGS into a microwaveable container
    • Add pinch of salt and pinch of pepper and stir
    • Cook uncovered for 50 seconds
    • Scramble vigorously with a fork
    • Place back in the microwave and cook again for 50 seconds
    • Scramble again!
    • If they still look a little runny, pop back in for 10 seconds and scramble again
    • Repeat until cooked through

  3. Or – Cook Scrambled OGGS in the Pan:
    • Pre-heat a non-stick pan on medium heat
    • Pour in the Scrambled OGGS and then scramble every 5-10 seconds
    • Add a pinch of salt and pepper
    • Cook for at least three minutes (even if it looks cooked before) stirring gently every so often
    • Taste to see if there is a bite. If a little pasty, keep cooking
    • Keep stirring gently until cooked through
  4. To serve, spread the plant-based cream cheese over a toasted bagel, then top with pesto. Load up with Scrambled OGGS and dollop a little more pesto on top. Beautiful!

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