Vegan Cornmeal Waffles with Creamy Sage Gravy and Pan Fried Potatoes


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.

Vegan Cornmeal Waffles with Creamy Sage Gravy and Pan Fried Potatoes


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!

Vegan Cornmeal Waffles with Creamy Sage Gravy and Pan Fried Potatoes


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!

Vegan Cornmeal Waffles with Creamy Sage Gravy and Pan Fried Potatoes




Cornmeal Waffles with Creamy Sage Gravy and Pan Fried Potatoes



  • 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. 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. 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. 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.
  4. Assemble and enjoy!


adapted from Joy the Baker and VegWeb