Yes, it's happening! Vegan thanksgiving waffles made with mashed potatoes, a plant-based turkey meat, gravy, and cranberry sauce. You could do this with leftovers from your feast OR you could just make these for your actual feast and eat breakfast for dinner... cause you're an adult!
This was created by moi for the thanksgiving challenge this week! Check out the fierce competition between John and I in the video below.
This is all pretty easy and feel free to customize it as you wish. You could even make sweet potato waffles I suppose!
** makes 2 large servings
mashed potato waffle ingredients:
8 C large diced yellow potatoes
2 tbsp vegan butter
1/3 C green onion, finely chopped
1 to 2 cloves garlic, minced
1 tsp sea salt
1/2 tsp ground pepper
1 tsp vegetable oil
1 C cranberry sauce
1 batch vegan gravy (approximately 1 1/2 cups)
2 sprigs fresh thyme (garnish - optional)
Bring a pot of water to a boil with potatoes. Cook until fork tender - approximately 10 minutes.
Drain the potatoes and add them back to the pot. Mash them about half way, then add in vegan butter, onions, garlic, and salt and pepper. Continue mashing until they're well combined. They don't need to be perfectly smooth or mashed.
Heat up your waffle iron and ensure it has a light coating of oil before adding any mashed potatoes. Add enough mashed potatoes so that it's about 3/4" thick and leave some room around the edge of the iron. Cook for 7 to 8 minutes until golden brown and crispy. Time may vary based on your waffle iron.
Meanwhile heat a pan over medium heat with vegetable oil and tear the chicken pieces with your hands so they look more shredded. Brown them in the pan for 3 to 4 minutes. Heat up your gravy.
To assemble the waffles add chicken pieces on top of one waffle, pour some gravy over top, then a dollop of cranberry sauce and top with another waffle. Add thyme sprigs as a garnish on top and serve immediately!