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Coat the sliced pepper and courgette in 2 tbsp olive oil and roast at 180°C for 40 minutes.
Make a marinade by mixing 2 tbsp olive oil, 2 tbsp soy sauce, 1 tbsp maple syrup, and 1 tsp paprika.
Coat the tempeh strips in the marinade and bake for 25 minutes.
Assemble the bagels with vegan cheese, spinach, tempeh bacon, and roasted vegetables.
Top with hemp seeds.
Wrap the assembled bagels in foil and store in the fridge.
To serve, the bagels can be eaten as is or popped in the air fryer at 200°C for 8 minutes to melt the cheese.