Waffle Breakfast Sandwich
Who doesn’t love waffles? I mean, really? I am pretty sure everyone loves waffles, and the waffle sandwich is ten thousand times better than any normal stand alone waffle. So, I had to make my boyfriend and I some waffle sandwiches. (You will need a waffle maker.) Vegan, gluten-free, and just for fun – the waffles are grain-free. Nobody needs hard core grains. The Beyond Meat geniuses make amazing grain-free, vegan burger patties too. Technically, my boyfriend prefers the Field Roast Hand-Formed Burgers, but they are glutinous, so I like these. No breakfast burger is complete without the added hash brown center, and I love cilantro, so this is like the ideal breakfast sandwich for me. Unless of course you have donuts, then my mouth turns into a vacuum and I want a breakfast sandwich with a donut bun (see my other recipe).
But, try this bad boy out – it was delicious.
The Build:
Waffle, then Vegenaise and mustard (I like Dijon), then tomatoes and lettuce and cilantro, then hash brown, then a little more Vegenaise/mustard, then the burger patty with melted cheese on top, then a little more cilantro, and maybe a drizzle of sriracha (if you’re feeling adventurous).
The Ingredients:
Waffles
makes about 6 Belgian waffles or 7 round waffles
2 cups fine almond flour
1 cup arrowroot starch or tapioca starch
4 teaspoons baking powder
¼ cup organic coconut sugar
½ teaspoon sea salt
2 chia or flax “eggs”
½ cup earth balance butter or coconut oil, melted
1 cup non-dairy milk
2 teaspoons fresh lemon juice
1 teaspoon organic vanilla extract
The Rest
2 Beyond Meat Beast Burger patty
2 slices Creamy Original Chao cheese
2-4 tablespoons peanut (or soy bean) oil
2-4 slices of thick large red tomato
3-5 sprigs of fresh cilantro
2-4 big pieces of butter lettuce
2 Trader Joe’s Hashbrown patties
a dollop of Vegenaise
a dollop of Dijon mustard
a drizzle of sriracha
The Instructions:
Okay, Preheat your waffle iron first. Then, set your vegan egg situation up. Next, combine all ingredients and gently mix -- just to combine -- a few lumps are okay. Using a ladle, scoop batter into your hot waffle iron. Cook your waffles according to the waffle maker's manufacturer's instructions. We leave ours go extra long to make sure they are super crispy. Let cool on wire rack, while you prepare your sandwich.
Add 2 tablespoons or so of your favorite frying oil to a hot pan. I use peanut oil or soy bean oil, because they make the crispiest fried anything. So, once the oil is hot, place two hash brown patties in the oil and fry on both side until golden brown and crispy. Remove from oil and place on paper towel to remove excess oil.
Add a little more oil to the pan, heat up oil again, and then place the burger patties in the oil, and let fry until you can see the bottom edges start to crisp and brown. Then, flip the burger and fry other side. after a few moments of frying the second side, add a piece of that Chao cheese to each patty, and continue to cook a little longer. When both side of the burger patty are browned and crispy, take off and place on paper towel to remove excess oil.
Stack your sandwich however you see fit, or follow my build above, and enjoy!
