Scrambled OGGS and Pesto Bagels

print tool image PRINT RECIPE

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!




  • 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


  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 simmer for 10 seconds, then stir gently to scramble
    • Add a pinch of salt and pepper
    • Cook for at least three minutes (even if it looks cooked before) stirring gently every 15-20 seconds
    • 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!

New to using aquafaba?

Download our guide for great results every time.

Join our Oggs Gang


Questions? Suggestions?

Get in touch with our Oggony aunt!