WACKED-OUT WAFFLES w/MUSHROOM GRAVY
These savory waffles are not for mornings alone. Give them a try for lunch or dinner by topping them with some grilled tofu, cooked spicy beans or some hearty sautéd mushrooms. Don’t forget your greens!
| Servings | Prep Time |
| 4-6depending on size of your waffle maker | 10minutes |
| Cook Time |
| 3-4minutes per waffle |
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Ingredients
- 2cups unsweetened plain soy milk
- 1tsp apple cider vinegar
- 1 1/2cups yellow cornmeal
- 1/2cup whole-wheat flour
- 1/2cup baking flour
- 2tbsp brown sugar
- 1 1/2tbsp baking powder
- 1/2tsp salt
- 1/8tsp ground cinnamon
- 2tbsp grapeseed oil
- coconut spray oil
- 1/2package cooked tempeh baconchopped
Instructions
- Heat up a waffle iron. Mix together the soy milk and vinegar in a small bowl and set aside. In a large bowl, wisk together the cornmeal, both flours, brown sugar, baking powder, salt and cinnamon until combined. Make a dent in the middle of the dry mixture and add the milk/vinegar mixture and the oil, continue to wisk until all the ingredients are thoroughly blended. Gently fold in your cooked pieces of tempeh so that they are evenly distributed in the batter. Open the pre-heated waffle iron and spray it with the coconut oil, then pour in about a 1/2 cup (depending on the size of waffle iron) of batter. Cook each waffle 3-4 minutes or until golden brown. Top each waffle with a couple of healthy spoonfuls of mushroom gravy.
Recipe Notes
