These delicious waffles are sweet, smoky, salty, and peppery. A generous pouring of real maple syrup is a must. Sounds great right? Well it is. Plus they are very filling due to the tempeh which is high in protein and fiber. Not a bad way to start the day. I veganized this recipe from the Joy the Baker Cookbook. I bought pre-made tempeh bacon for this, but you could make your own the day before. I prefer the Lightlife brand myself.
This makes a lot of waffles – it will serve 4 hungry people. Since there is only two of us, we usually end of freezing half of the cooked waffles. You can then re-warm in the oven or toaster. Bonus breakfast!
Adapted from Joy the Baker Cookbook
6 oz package tempeh bacon
2 tsp freshly ground black pepper
Preheat oven to 375 degrees F. Sprinkle the tempeh bacon with the black pepper, patting the pepper into the tempeh before turning over and sprinkling the other side. Place on a baking sheet lined with parchment paper and bake for 15 minutes. Remove from oven and let cool a bit, then chop into bite-sized pieces.
2 cups white flour
1 cup whole wheat pastry flour
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
½ tsp freshly ground black pepper
¼ cup packed brown sugar
Ener-G egg replacer for 4 eggs
½ cup canola oil
2 tsp vanilla extract
2 ½ cups soy milk + 2 tbsp vinegar (mixed and allowed to sit for a few minutes)
Preheat your waffle iron (we use a Belgian style). In a large bowl, mix together dry ingredients. In another bowl, mix together the remaining wet ingredients. Make a well in the dry ingredients and add the wet ingredients. Stir until just incorporated. Fold in the tempeh bacon. Try not to overmix. Cook according to your waffle iron’s instructions. Serve with lots of real maple syrup!