vegan thanksgiving waffles
Everyone loves festive Thanksgiving flavors and food... now you can smash them all together and make waffles for brunch!
Ingredients
mashed potato waffles
- 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 black pepper
toppings
- 1 package Tofurkey Slow Roasted Chick'n
- 1 tsp vegetable oil
- 1 C cranberry sauce
- 1 batch vegan gravy (approximately 1 1/2 cups)
- 2 sprigs fresh thyme, as garnish
Instructions
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Bring a pot of water to a boil with potatoes. Cook until fork tender - approximately 10 minutes.
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Drain the potatoes and add them back to the pot. Mash them about half way, then add in vegan butter, onions, garlic, and sea salt and ground black pepper. Continue mashing until they're well combined. They don't need to be perfectly smooth or mashed.
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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.
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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.
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Heat up your gravy until warmed through.
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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!