When, why and how breakfast became such a breeding ground for decadent comfort food remains unclear. Maybe the trend started as a way of easing us into rough mornings, or maybe the sugary cereals and Mcmuffins of our childhood wettened our appetite for early day indulgences. Either way, I’m definitely okay with partaking in some occasional unhealthy choices, especially on those magical and rare non-work mornings, when you have the time to really savor a hearty meal.
Those rich, leisurely breakfasts have always proven a bit tricky for vegans and even vegetarians, in a Bacon & Egg dominated world, but there’s no reason other traditional staples like waffles and pancakes should require the use of animal products. Unchicken and Waffles is a particularly popular alternative in the veg-sphere. This recipe adds an additional flavourful flourish with a heap of cashew sour cream and stem ginger marmalade.
For The Waffles
2 1/2 cups of flour
1/4 cup maple syrup
1 tsp baking soda
1 tsp baking powder
2 tsp matcha powder
2 tsp cinnamon
1 1/2 cup of almond milk
1 tbsp of olive oil
1 tsp of vanilla
For the Seitan
¾ cups wheat gluten flour
¼ cup nutritional yeast
½ tsp salt
½ tsp onion powder
¼ tsp sweet paprika
1 tbsp olive oil
3 tbsp soy sauce
1/2 cup of warm water
For the simmering liquid:
2 quarts of water
½ cup soy sauce
1 tsp of garlic powder
For the Coating
2 cups panko crumbs
6 tsp of Ener-G egg replacer
6 tbsp of water
1 tbsp of olive oil
Stem ginger marmalade (store bought, optional topping)
Sour Cream (2 cups of cashews, ¼ cup lemon juice, 2 tsp of salt, ¼ cup of water)
For the Sour Cream:
1. Soak the cashew in water, for at least 2 to 3 hours.
2. Drain the cashews. In a food processor, blend the cashews together with the lemon juice, salt, and water. Transfer to a bowl or Tupperware dish (you’ll need the food processor again!)and set aside in the fridge while you make the pasta and sauce.
For the Seitan:
1. In a food processor, add the wheat gluten flour, nutritional yeast, salt, onion powder, paprika, olive oil, soy sauce, and water. Pulse until it forms a slightly sticky dough. Remove the dough and divide into two separate chunks (Though it isn’t really necessary to divide up the dough, smaller pieces are less likely to separate when boiled.)
2. Prepare the simmering liquid. In a large add the water, soy sauce and garlic powder. Bring to a boil then reduce to medium heat. Add the chunks of dough to the liquid. Cover and let simmer for 45 minutes, flipping the dough occasionally.
3. Remove the dough and set aside. The dough will have absorbed a fair bit of the simmering liquid, so you should try and get as much as water out of it as possible. Place the dough between two paper towels and put a plate or some other heavy object on top.
4. In a small bowl, prepare the egg replacer. I used Ener-G, but feel free to use your own preferred brand. You want the equivalent of four eggs here, so if you’re using Ener-G the ratio is 1 tsp replacer:1 tbsp of water = 1 egg. If you’re using a different brand, following that manufacture’s instructions.
5. Fill a second small bowl with the panko crumbs.
6. In a large frying pan, heat 1 tbsp of olive oil over medium heat.
6. Cut up the seitan into strips, about 2 or 3 inches long. Dredge the seitan in the prepared egg replacer, and then dip in the panko crumbs. Place in the heated frying pan. Cook on each side for about five minutes.
For the Waffles:
1. In a large mixing bowl, combine flour, maple syrup, baking soda, baking powder, matcha powder, cinnamon, almond milk, olive oil, and vanilla. Whisk the batter thoroughly into all the lumps are removed.
2. Cook the waffles according to your waffle maker’s manufacturer’s instruction.
1. Lay out the waffles on a large plate and top them generously with the seitan, the sour cream and finally the stem ginger marmalade. If you have a sweet tooth, you can also top with maple syrup, but with the marmalade, it may be a bit too much.