Easter, when did you get here? It snuck right up on me this year, along with spring (pish posh where I live!) and the Harlem Shake sensation (um, I still don’t get it).
Most of my Easter memories involve egg hunts and eating too much chocolate at 8am. I loved the Easter egg hunts, but really, sometimes I got a little perturbed when I couldn’t find all the eggs. My mom would stand in the house looking around with a “I know there are more left!” look on her face and I would try to coax where they were out of her. No dice.
Once I finally found all the eggs, albeit maybe after a little huffing and puffing about clues or “hot” and “cold” clues where they were, I would dive right into a sweet breakfast courtesy of mom. Sometimes pancakes or cinnamon rolls, but almost always sweet.
I used to be all about the sweet breakfast. Pancakes? Give me ALL the syrup. French toast? More butter and syrup please times ten. But lately, I’ve been gravitating to the more savory side of morning meals. Most likely because potatoes are usually involved in savory breakfast and potatoes = my favorite food of all time. Also, this meal is perfect for dinner or lunch..or brunch as well, so no matter what time it is, this is appropriate!
The multiple steps involved in this recipe can be easily condensed down by preparing ahead of time, perfect for a holiday weekend when sleeping in is beyond necessary. Prep the gravy and waffles the night before, cook the potatoes in the morning, assemble and voila! This gravy does tend to become thick after being refrigerated, but splash a little almond milk in before heating and it will thin out slightly.
These vegan cornmeal waffles freeze and refrigerate very nicely, so make a batch of these and thaw as you go, easy easy. The gravy also keeps for quite some time and is always nice to have on hand, so consider doubling the batch because it is the best vegan gravy, hands down.
Even if no one is hiding eggs for you or piling presents in an Easter basket, it marks the beginning of spring cleaning and warmer weather, so special breakfast is essential. Basking in the sun and purging closets is hard work, let’s carb load before we get it going!
- Cornmeal Waffles:
- 1 1/4 cups whole wheat flour
- 1/4 cup cornmeal
- 1/2 teaspoon agave nectar
- 1/2 teaspoon baking soda
- 1 tablespoon apple cider vinegar
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 teaspoons baking powder
- 1 1/3 cups non dairy milk
- 2 tablespoons chopped chives or parsley (optional)
- Sage Gravy:
- 2 cups vegetable stock
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 3 tablespoons nutritional yeast
- 1 teaspoon soy sauce
- 1/2 teaspoon mustard
- 1/4 cup whole wheat flour
- 1/2 tablespoon dried sage
- 1 tablespoon Earth Balance
- salt and pepper (to taste)
- 1 Field Roast Sausage (Optional, my favorite variety is Apple Sage, chopped)
- Pan Fried Potatoes:
- 1 tablespoon Earth Balance
- 2 potatoes (chopped, any variety)
- 1/2 onion (chopped)
- 1. To prepare waffles: Preheat waffle iron, spray with light coating of non stick spray. Combine all waffle ingredients in medium bowl, stir until combined. Prepare in waffle iron until all waffles are cooked, set aside to cool.
- 2. To prepare gravy: Combine all gravy ingredients into saucepan over medium high heat, bring to boil. Simmer on medium low until reaches desired thickness. You may need to add more flour or non dairy milk to achieve desired consistency. Remove from heat.
- 3. To prepare potatoes: Melt Earth Balance over medium heat in large skillet until melted, add chopped potatoes and onion, cooking for 10 minutes or until crispy.
- Assemble and enjoy!
adapted from Joy the Baker and VegWeb
Yes, it’s Tuesday, but let’s talk about what we’re having for breakfast this weekend!
have the most distinct, warm memories of Sunday mornings. Both while growing up and now, Sundays have always been lazy, carefree days filled with indulgent foods (like Peanut Vegan Chocolate Chip Waffles) and plans for absolutely nothing.
My favorite thing about Sundays have always been breakfast. On those relaxed days we always took the time to make the luxurious meals that would normally take too much time and effort on a rushed weekday morning. Waffles have always been a rotation in the Sunday arsenal, proving to be an easy, set-and-forget breakfast that also warms the soul on the last morning of the weekend.
These Peanut Vegan Chocolate Chip Waffles were the brainchild of taking the everyday waffle and adding in my favorite flavor elements.
Chocolate chips? Duh yes! Vanilla? Essential! Peanuts? Salty and crunchy!
The apple cider vinegar gives them bubbles, making for fluffy, crispy waffles, while the other ingredients provide a stable batter to hold up to the scrumptious add-ins.
Waffles can be modified to fit whatever you have on hand, but I think the best waffles are enjoyed hot off the iron, with a smattering of butter, pools of syrup (do the real deal man!), and not a care in the world.
Peanut Chocolate Chip Waffles
adapted from Fat Free Vegan
Makes 8 waffles
- 1 1/4 cups flour (I used whole wheat)
- 2 tsp. baking powder
- 1 tsp. corn starch
- 3/4 tsp. salt
- 1 1/3 cups almond milk (or your choice of dairy or non-dairy milk)
- 1 tbs. apple cider vinegar
- 2 tbs. agave nectar
- 1 tsp. vanilla extract
- 1 cup chocolate chips (I used Whole Foods vegan chips)
- 1/2 cup chopped peanuts
Plug in and pre-heat waffle iron according to iron’s instructions.
Combine all dry ingredients in one bowl and all wet ingredients in a separate bowl. Whisk wet ingredients into dry mixture until dry ingredients are just moistened, do not over mix.
Fold in chocolate chips and peanuts until incorporated.
Spray waffle iron with non stick spray and follow iron’s instructions for making waffles, cooking until golden brown.
Extra waffles can be refrigerated or frozen and warmed in the toaster.
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This post is sponsored by Nasoya Tofu. Thank you for supporting the brands that keep this space possible!
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