wafflewich with bbq tempeh and kale

comments 2
breakfasts / comfort / kale / meals / sandwiches / savoury / tasty trash / tempeh

who is the bossy jerk who says sandwiches need bread? would you choose bread over other things? like waffles? WAFFLES? i wouldn’t. and i didn’t. and my life is better now because of it. bonus points: you can match your waffles to your filling! what?! magic.

this recipe makes 3 waffle sandwiches, but i recommend serving each half as one serving.



1 block tempeh

BBQ sauce

1 tomato, sliced

lacinto kale, veined and massaged

vegan sour cream

cut your tempeh into 3 sections, then slice each section into 4 so you have 4 flat thin slices for each section. brown slightly in a pan with olive oil on both sides then put aside. season with 2 tsp bragg’s or tamari. meanwhile, in the same pan make your BBQ sauce! I used the same one as at the link (minus soy curls, of course), but witha few extra shakes of liquid smoke and instead of using 1 1/2 c. broth, i used 1 c. water just to thin it out enough for this. you don’t want it too thin. turn down medium low and add your tempeh slices make sure they are covered and let cook until your waffles are ready. start your waffles!


pretty  much taken from Vegan Brunch with a couple small changes

1 c. cornmeal

1 1/2 c. flour

1 tbsp baking powder

pinch of salt

black pepper

2 c. almond milk

1 1/2 tsp apple cider vinegar

2 tbsp brown sugar

1/4 c. veg oil (i used melted earth balance)

1/3 c. shredded daiya

Combine milk and vinegar and let curdle. then whisk together flour, cornmeal, baking powder, salt and pepper. Once your almond milk has sat for a minute, add the sugar and oil and then add to dry ingredients. whisk until just mixed. fold in daiya. cook by 1/3 c. full, for me this made 6 waffles, if your waffle maker is bigger then just keep an eye on your batter to make sure you end up with 6. keep warm in the oven on the lowest heat setting. you can put them right on the rack so they don’t get soggy.


lay out 3 waffles and dollop a few spoonfuls of sour cream on each. then lay out 4 slices of tempeh per waffle, making sure it covers the surface. then tomato slices, then kale. then i added a couple spoonfuls of remaning BBQ sauce on top of each one. add your top waffle to each sandwich, and using a bread knife, cut each sandwich into 2.

gorge yourself


The Author

vegan foods!



  2. Pingback: 2013 review! best recipes, best foods | go eat a food

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