Warm Bagels with Beetroot & Olive Tapenade, Sesame & Yeast Flake Spread

Warm Bagels with Beetroot & Olive Tapenade

This lovely quick recipe comes courtesy of our very own Helen Wilson. Check out her great vegan food blog Lots of Nice Things. This dish is full of taste as well as calcium and other nutritional goodies!

Nutritional yeast flakes have a slightly cheesy, nutty flavour. They are a great product! Full of goodness and can be used as a condiment (soups, pasta dishes etc) or used to make sauces and dips like this one. Not to be confused with brewer’s yeast!! Look for Engevita brand in a blue or brown tub, made by Marigold.

Not too trickyNot too tricky Quick meal Cheap as chickpeas
Add to favourites

Click on a star to rate this recipe! You must log in first.

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Preparation time

Cook time

Total time

15 minutes




  • sides-light-meals-and-salads




Beetroot & Olive Tapenade

  • 150g/5 oz green pitted olives, preferably marinated in oil
  • 2 cooked beetroot, roughly chopped
  • 1 tbsp olive oil, or spare sun-dried tomato oil
  • Pinch of salt
  • Pinch of chilli powder
  • Cracked black pepper

Sesame & Yeast Flake Spread

  • 170g/6 oz silken tofu (approx half a packet)
  • ½ tsp light tahini
  • ½ tsp lemon juice
  • ½ tsp sweet miso paste (pale in colour, look out for Clearspring or Sanchi brands in Sainsbury etc or a good health food or Oriental food shop)
  • 2 heaped tbsp nutritional yeast flakes
  • Pinch of salt
  • Cracked black pepper
  • 1 handful of curly kale, chopped into small pieces – these can be steamed for a few minutes if you prefer
  • 1 packet of American style bagels


1. Place all the ingredients for the tapenade in a small mixer and blend. Alternatively, use a hand blender and blend them in a small mixing bowl. Taste and add more seasoning if desired. Follow the same process, separately, for the yeast spread ingredients.

2. Toast your bagels, spread them with the tapenade, then the yeast spread and top with small pieces of kale.

Did you know that Vegan Recipe Club is run by a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Related recipes

Beetroot & Quinoa Burgers

Add to favourites
Burgers should most definitely not be confined to the summer. Of course, they’re an essential component of any decent barbecue or picnic, but they’re also the perfect comfort food when…

Seitan & Beetroot Burgers

Add to favourites
These burgers are fabulously juicy and full of texture – and the ones to serve to even the most sceptical of dinner guests! Thanks very much to Viva! podcast presenter…

Beetroot Dhal

Add to favourites
Have you tried beetroot dhal before? The beetroot turns everything beautifully purple and rich and the flavour works really well with the lentils and Indian spices. This dish is inspired…

Cashew Cream & Beetroot Crostini

Add to favourites
These tasty treats make for a delicious starter to any meal but particularly at Christmas! The sweet roasted beetroot combined with the hazelnuts and cashew cream is heavenly… we challenge…

Carrot, Beetroot & Cumin Burgers

Add to favourites
Healthy, delicious and simple to make… what more could you want!? Enjoy theses burgers in summer months on the barbecue or for tasty, comfort food in the winter. The recipe…