This bagel breakfast consists of loads of tomato-y flavor, marinated mushrooms, and a hint of smokiness with a touch of sweetness. The longer you have time to leave the veggies to marinate, the better. They’ll become even more flavorful the longer they’re left. This dish is a real showstopper if you’re having friends or family around for brunch and makes for a delicious start to the day.

Marinated Tomato Mushroom Bagels [Vegan, Gluten-Free]





  • 10 Button mushrooms
  • 3/4 cup canned tomatoes
  • 1 cup and 1 tablespoon sun-dried tomatoes
  • 2 tablespoons soy sauce or tamari
  • 3 teaspoons mild curry powder
  • 1 1/2 teaspoons smoked paprika
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon tomato paste
  • 2 teaspoons sugar or natural sweetener of your choice
  • 1 tablespoon extra virgin olive oil
  • 2 bagels (gluten-free if necessary)
  • Sprouted greens for serving (optional)


  1. Begin by cutting your mushrooms into chunky slices and place into a large sandwich bag.
  2. In a blender or food processor, add your canned tomatoes, sun-dried tomatoes, soy sauce, curry powder, smoked paprika, Dijon mustard, sugar, and tomato paste. Blend until smooth.
  3. Pour your marinade into the sandwich bag with your mushrooms, and then mix it all together to ensure mushrooms are well covered.
  4. Leave in the fridge for as long as possible (minimum 10 minutes, ideal time is overnight).
  5. Once the mushrooms have been marinating for as long as possible, in a large frying pan over a medium heat, heat up the olive oil.
  6. Once hot, stir in your mushrooms and remaining marinade and fry until soft.
  7. Once cooked, place mushrooms over toasted bagels and top with sprouted greens.