FULL RECIPE & MACROS | BRUSSEL & BAC’UN CREAM CHEESE BAGEL | Macros per bagel sandwich: 482 cals - 18g fat - 56g carbs - 24g protein Ingredients, brussel sprouts: 3 cups brussel sprouts 2 tbsp extra virgin olive oil 3 tbsp liquid aminos, or soy sauce 1 tbsp hot sauce 1 tbsp balsamic vinegar 1 tbsp date syrup 2 tsp smoked paprika ¼ tsp salt Tofu cream cheese, 6 large serving: 1 brick medium firm tofu ¼ cup walnuts, I subbed roasted pecans 1 tsp salt 1 tbsp maple syrup 1 tbsp apple cider vinegar 2 tsp lemon juice 1 tsp garlic powder Optional add-in: ⅓ cup chopped green onion Other, one serving: 1 bagel (210 cals - 3.5g fat - 39g carbs - 9g protein) 2 tomato slices ¼ cup fresh spinach Recipe: Prep your brussel sprouts by slicing them into thin pieces. Add them to a pan with 2 tbsp water and cook on medium low heat for 3-4 minutes to soften. In a small bowl add the olive oil, liquid aminos, hot sauce, balsamic, date syrup, smoked paprika, and salt. Whisking to combine. Pour the sauce over the brussel sprouts and turn the heat up to medium. Cook in the sauce for 5-7 minutes, or until the sauce is sticky and completely stuck to the brussel sprouts. Remove from heat and set aside. Cream cheese: Add everything to a high speed blender and blend until super smooth. Toast your bagel, and layer all the ingredients. Enjoy! #bagelsandwich #brusselsprouts #highproteindiet #highproteinvegan #plantbasednutrition
