Waffles, grilled cheese and cornbread come together for the ultimate in comfort food...paired with awesome vegan soup like this one from Fawen (which is also drinkable right from the bottle on-the-go). Of course, the waffles are good on their own, with a savory sauce of choice, or with my personal favorite, maple syrup.
Ingredients
1 3/4 cups flour
1 1/4 cups cornmeal
1 teaspoon turmeric (optional)
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt
2 cups v milk
3 tablespoons vegan butter or oil
1x vegan egg substitute (I used Follow Your Heart VeganEgg as directed)
vegan butter for grilled cheese (optional)
vegan cheese slices (optional; I used Tomato Cayenne Chao Slices)
1 3/4 cups flour
1 1/4 cups cornmeal
1 teaspoon turmeric (optional)
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt
2 cups v milk
3 tablespoons vegan butter or oil
1x vegan egg substitute (I used Follow Your Heart VeganEgg as directed)
vegan butter for grilled cheese (optional)
vegan cheese slices (optional; I used Tomato Cayenne Chao Slices)
Directions
In a large mixing bowl, combine dry ingredients (flour, cornmeal, turmeric, baking powder, sugar, salt) and gradually whisk in wet ingredients (v milk, v butter, v egg).
Grease a waffle iron and pour about 1/2 cup batter into your waffle iron (depending on the size). Cook until golden brown and cut into fourths.
Optionally, take the waffles to the next level by giving them the grilled cheese treatment. Spread vegan butter on one side of each of the waffle fourths. Heat a skillet to medium, and place one waffle fourth on it, butter side down. Add on the vegan cheese slices and top with the other waffle fourth (butter side up). Once the bottom is nice and golden, flip the special sandwich carefully with a spatula (I recommend finagling it with two to hold it together). Place a lid over the pan for a minute or so to expedite the cheese melting process. Once the second slice has also reached grilled cheese stardom, remove the sandwich from the pan and onto a plate of your choosing.
Serve with a vegan soup of choice and enjoy! I love the Broccoli & Cauliflower soup from Fawen, because its turmeric notes pair nicely with the waffle sandwiches, which you might be tempted to dunk in the soup. Go for your dreams!
In a large mixing bowl, combine dry ingredients (flour, cornmeal, turmeric, baking powder, sugar, salt) and gradually whisk in wet ingredients (v milk, v butter, v egg).
Grease a waffle iron and pour about 1/2 cup batter into your waffle iron (depending on the size). Cook until golden brown and cut into fourths.
Optionally, take the waffles to the next level by giving them the grilled cheese treatment. Spread vegan butter on one side of each of the waffle fourths. Heat a skillet to medium, and place one waffle fourth on it, butter side down. Add on the vegan cheese slices and top with the other waffle fourth (butter side up). Once the bottom is nice and golden, flip the special sandwich carefully with a spatula (I recommend finagling it with two to hold it together). Place a lid over the pan for a minute or so to expedite the cheese melting process. Once the second slice has also reached grilled cheese stardom, remove the sandwich from the pan and onto a plate of your choosing.
Serve with a vegan soup of choice and enjoy! I love the Broccoli & Cauliflower soup from Fawen, because its turmeric notes pair nicely with the waffle sandwiches, which you might be tempted to dunk in the soup. Go for your dreams!