If you’re hiding out inside this weekend from sub-zero temps we’re having in the East, you’ll want to make a healthy, delicious meal to keep you warm on the inside as well. These waffles are a two-for. That is, you can make some up for breakfast and then save a few for a dinner extraordinaire later that week.
The waffle batter comes from An Unrefined Vegan – the waffle queen” as she’s known on the web. And the mushroom gravy can be store-bought or I have a wonderfully flavorful creamy mushroom soup that will reduce down into a savory gravy topping. I left the little bit of sweetener out of Annie’s recipe so that I could use the waffles both sweet and savory. It worked great. Just add whichever topping suits your meal.
In Washington D. C., we’re lucky to have ‘International Markets’ that always have a good selection of fresh Bok Choy. Try to get fresh green outer leaves. Baby Bok Choy would be even better for flavor and texture but the gravy will soften an older stalk if that’s all you can find in your area.
The fresher the veggies are in this the better. Don’t cook the Bok Choy more than just a minute or two so that it will have a nice crisp texture with the gravy.
- 1 cup spelt flour
- 1/3 cup oat flour
- 1/2 cup hazelnuts, toasted and finely ground*
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. baking powder
- 2 tbsp. ground flaxseed meal + 6 tbsp. water
- 1/2 cup unsweetened applesauce
- 1 1/2 cups non-dairy milk of choice (unsweetened)
- 1 1/2 cups creamy vegan mushroom gravy *see notes
- 1 bok choy, cleaned and rough chopped
- 1 red pepper, diced
- salt, pepper, red pepper flakes to taste
- Sauté bok choy and red pepper in a few drops of oil over medium heat until the bok choy has just wilted some, about 5 minutes or less. The veggies will cook a little more when added to the gravy later so don't over cook them at this stage. Set aside while you make the waffles.
- Combine the waffle ingredients in a large bowl to create an airy batter. Set aside and heat your waffle iron. Prepare waffles per your own iron's instructions. Keep your prepared waffles warm in the oven on lowest heat until you're ready to serve.
- Warm the soup / gravy and add in cooked veggies right before plating. For more textured veggies, spoon gravy on waffles and top with sautéed veggies.
- If you don't have a store mushroom gravy available (Whole Foods has a good one but it's pricey)
- prepare my Creamy Mushroom - link is in the post - and then reduce the liquid down to a preferred gravy consistency.
And if it’s still Valentine’s Day in your part of the world, hugs and sweet thoughts to All.
The World could use a whole lot more love whenever we can get it so – enjoy!
More from my site
- Sunwarrior SuperGreens Cocoa Hazelnut Bars
- Virtual Vegan Linky Potluck #4