These were a whole new experience for me! I’m used to sweet waffles oozing with earth balance and drizzled with maple syrup or just plain and piled high with fresh fruit. These are nothing like those, except that they’re waffles. Check ‘em out!
First up, Buckwheat Waffles with Red Wine Tarragon Mushroom Gravy. Yeah, that name is a mouthful. But just wait until you taste them! It’s a nice, crisp, earthy tasting waffle topped with an amazing gravy (which actually tastes high brown). If comfort food crashed into fine French dining, this might be the result. I’m looking forward to adapting the buckwheat waffle into being a little sweeter and topping it with apples in the fall. And that gravy is begging to put on some seitan.
These are Cornbread Waffles with Mole and Seitan. Whoa. Amazing. These might be fighting our weekly scrambled tofu for being a regular weekend breakfast. I can’t rave enough about these. The sauce is so full of flavor (get this- it’s mostly from pantry ingredients!) and the waffle is just right. What’s not to love about seitan? That Isa really puts stuff together in all the right ways. These are both testers for her upcoming book, Vegan Brunch.
Now I’m on the hunt for other savoury waffle ideas.