Flax Waffle Sandwich

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One Sunday morning, I went to brunch with my good friend, Ruth. It’s our thing: once a month, we try to get together to go out for brunch, trying the various different restaurants around Vancouver. I love a good brunch place!

This one particularly restaurant we tried was all vegan. There has been a rise of vegetarian-friendly and vegan places, and the brunch menu looked great. Something we had was a pulled seitan waffle sandwich. Though I knew what seitan was, it was the first time I had tried seitan (which is basically a wheat-based protein patty). Suffice to say, it was delicious, and I will be returning to try their dinner menu.

I was inspired myself to make my own waffle sandwich. Although this recipe isn’t completely vegan (the waffles are!), you can fill it with whatever you like (such as tofu, seitan, or veggies!). This was a perfect breakfast to start the weekend.

Ingredients

Flax Waffles (Vegan)
Makes 5-6 waffles

  • 1/2 cup whole wheat flour
  • 1/2 cup oat flour
  • 1/4 cup spelt flour
  • 1 and 1/2 tbsp baking powder
  • 1/2 tsp baking soda
  • 3 tbsp coconut sugar
  • 3 tbsp ground flax
  • 1 tsp chilli powder (optional)
  • 1/4 tsp salt
  • 1 and 1/2 cup of non-dairy milk 
  • 1 tsp vanilla
  • 6 tbsp grapseed oil

Egg White Omelettes
Makes 2

  • 6 egg whites (or 4 eggs)
  • 1/2 onion, diced
  • spinach, chopped
  • 1 green chilli, diced
  • 1/2 tsp chilli flakes
  • 1-2 tbsp grapseed oil
  • Other optional add-ins: green onion, green peppers, chives, mushrooms, tomatoes

Sun-dried Tomato Pesto:

  • 1 bunch of basil (~1 cup)
  • 3 tbsp sundried tomatoes
  • 1 garlic clove
  • 2 tbsp cashews
  • 1/4 cup hemp seeds
  • 2-3 tbsp olive oil
  • 2 tbsp lemon juice
  • salt and pepper, to taste

For the sandwich:

  • 2 waffles
  • 1 omelette
  • 2 tbsp pesto
  • 1/2 avocado, sliced
  • other add-ins: spinach, tomatoes, bacon, hummus, olive oil etc.
  • maple syrup (optional)

———

Prepare the pesto by adding all the pesto ingredients in a food processor. Process until smooth, scraping the sides if necessary. Set aside.

In a medium bowl, add all the flours, baking powder, baking soda, salt, coconut sugar, flax, and chilli powder (if using) together. Whisk until combined. In a separate small bowl, whisk the milk, vanilla, and oil together. Pour into dry ingredients, and whisk until combined. Preheat and grease waffle iron, and use as instructed.

Meanwhile, begin creating the omelettes. Whisk the eggs with salt and pepper to taste. Preheat a frying pan on low-medium heat. To make one omelette, add some of the oil, and add half of the onions, green chillies, and chilli flakes (as well as any other add-ins). Stir for a minute, and once the onions are translucent, add half of the egg mixture to make an omelette. Flip after 2 minutes or so (this may require some practice 😉 )

Prepare the sandwich by spreading some of the pesto on one waffle (or you can use hummus or other spread).

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Layer on the omelette as well as the sliced avocado and other add-ins you prefer. On a second waffle, spread more pesto and top the sandwich. Slice in quarters and repeat for the remaining waffles and omelettes. If you like, you can drizzle a bit of maple syrup on top. Enjoy!

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