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- Makes 6 waffles + 4 cups tempeh vegetables + ½ cup BBQ Sauce
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These Korean-inspired waffles incorporate scallions and acorn squash into the savory batter to create the perfect fluffy base for a heaping pile of saucy veggies and tempeh. Bell pepper, mushrooms, and cabbage are simmered in a fragrant mixture of tamari, fresh ginger, and brown rice vinegar. As if that wasn’t enough, strips of meaty tempeh add satisfying substance while a homemade barbecue sauce brings a delicious smoky-sweet finish to the dish. This creative plant-based twist on Korean BBQ may seem unusual at first glance, but trust us when we say the end result will leave you licking your plate.
Ingredients
- ½ cup low-sodium ketchup
- 2 tablespoons sriracha sauce
- 1½ teaspoon pure maple syrup
- 3 tablespoons brown rice vinegar
- 7 small cloves garlic, minced
- ¾ cup chickpea flour
- ½ cup whole wheat flour
- 3 tablespoons almond flour
- ¾ teaspoon regular or sodium-free baking powder
- 1 teaspoon sea salt
- ¼ teaspoon ground turmeric
- ¼ teaspoon red pepper flakes
- 1½ cups unsweetened, unflavored plant-based milk
- 1 cup shredded acorn squash
- 4 scallions, cut into thin 2-inch lengths
- ⅓ cup aquafaba (canned chickpea liquid)
- 1 tablespoon tamari
- 1 teaspoon grated fresh ginger
- 1 8-oz. package tempeh, cut into ¼-inch-thick slices (at least 18 slices)
- 2 bell peppers, any color, cut into thin 2-inch strips
- 1 cup thinly sliced mushrooms
- 4 cups napa cabbage, cut into 1-inch pieces
- 1 tablespoon toasted sesame seeds
Instructions
- For BBQ Sauce, in a bowl stir together ketchup, sriracha sauce, maple syrup, 1 tablespoon brown rice vinegar, 2 of the garlic cloves, and ¼ cup water. Set aside until ready to use.
- Preheat waffle maker according to manufacturer’s directions, using medium setting if available.
- In a bowl combine the chickpea flour and the next six ingredients (through crushed red pepper). Add the next four ingredients (through aquafaba), 1 tablespoon of the brown rice vinegar, and 3 of the garlic cloves; mix well.
- To bake waffles, pour ½ cup of the batter in waffle maker, spreading to 4 inches in diameter. Close lid; bake 5 minutes. If the lid lifts easily after 5 minutes, the waffle is ready. If not, cook 30 seconds more. Using a wooden chopstick or silicone spatula, remove the waffles and place on a wire rack (you can keep waffles warm in a 250°F oven while you cook in batches). Repeat with the remaining batter.
- For tempeh vegetables, in a medium saucepan combine tamari, ginger, the remaining 1 tablespoon vinegar and 2 garlic cloves, and 2 cups water; bring to boiling. Add tempeh; reduce heat. Simmer, uncovered, 20 minutes. Remove tempeh from saucepan. Drain all but 1 cup of the liquid in saucepan.
- Add bell peppers and mushrooms to the remaining liquid in the saucepan; cook over medium-high about 5 minutes or until peppers are almost tender. Add cabbage; cook 3 to 5 minutes more or until cabbage wilts.
- In a large skillet combine tempeh and ¼ cup of the BBQ Sauce. Cook over medium-low until tempeh is heated through and sauce is absorbed, stirring occasionally. Stir in sesame seeds.
- Top each waffle with about ⅔ cup vegetables and three tempeh slices. Serve with remaining BBQ Sauce.
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