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 and you can do what you want! Feeling thankful yet? You will once you sink your teeth into these!
This was part of the first official Thanksgiving challenge this week! Check out the fierce competition in the video below or keep scrolling for the vegan Thanksgiving waffles recipe.
Get the recipe for the cauliflower turkey skillet that was also part of the Thanksgiving challenge here!
You might be wondering who on earth would have leftover mashed potatoes? Isn't that an oxymoron? Well, I've included how many cups of mashed potatoes you need and also the ingredients and instructions to make a quick potato mash just for this recipe. Of course, you can make one waffle or ten. It doesn't matter, just throw any amount of cold mashed potatoes into the waffle iron, k!
vegan thanksgiving waffles
Ingredients
mashed potatoes (makes 4 cups)
- 1 kg/2 lbs (about 6 to 7 cups) peeled and large diced yellow potatoes
- 2 tablespoon vegan butter
- ⅓ C green onion, finely chopped
- 1 to 2 cloves garlic, minced
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
toppings
- 1 pkg Tofurkey Slow Roasted Chick'n
- 1 teaspoon neutral vegetable oil
- 1 C cranberry sauce
- 1 ½ C leftover vegan gravy
- 2 sprigs fresh thyme, as garnish
Instructions
- You can start with 4 cups of leftover mashed potatoes. To make them from scratch specifically for perfect potato waffles bring a pot of water to a boil with the large diced potatoes. Cook until fork tender, approximately 10 minutes at a rolling boil.
- Drain the potatoes. Scoop small amounts into a ricer and press the potatoes through into the pot you cooked them in. Do this until they are all riced. This is my preferred method for getting them very soft and smooth. Otherwise mash the cooked potatoes with a hand masher, about half way, then add in vegan butter, onions, garlic, sea salt, and ground black pepper. Continue mashing until they're well combined. They don't need to be perfectly smooth or mashed for these waffles to work well!
- 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 ¾" 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 and how moist leftover mashed potatoes may be.
- 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 until warmed through.
- 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!
Kati | black.white.vivid.
I love that you didn't use any flour for the waffles. This is a great recipe, even for people who don't celebrate Thanksgiving (like me because we don't celebrate it in Europe) 🙂 Kati
Connie Moultroup
Brilliant!!!!!!!