Walnut Sausage Waffle Sandwich
Turnip Vegan published this recipe on turnipvegan.club. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Starr2 on SeeMeCook
A hearty vegan breakfast sandwich inspired by the “McSpoil” from Spoiled Vegans café. Savory walnut-and-black-bean sausage patties are layered with vegan egg and sautéed kale between crisp waffles, then finished with maple syrup.
- Time
- 3 hours 25 minutes
- Equipment
- Stovetop and blender
- Good for
- Breakfast, lunch, dinner, or snacks
- Cuisine
- American
- Contains
- Gluten and tree nuts
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Walnut Sausage Patty
- 150 g
- 80 g
- 170 g
- 55 g
- 105 g
- 80 g
- 9 g
- 2 g
- 4 g
- 2 g
- 5 g
- 7 g
- 4 g
- 9 g
- 90 g
- 85 g
Additional Ingredients
- 360 g
- 360 g
- 300 g
- 14 g
- 60 g
Weights are estimates. Together, the ingredients weigh about 860 g before cooking, which is about 145 g per serving.
Steps
Soak the walnuts in hot water for at least 2 hours. Alternatively, cover and refrigerate them overnight. Drain thoroughly before processing.
Add the drained walnuts, rolled oats, rinsed and drained black beans, refined coconut oil, maple syrup, chopped onion, minced garlic, dried parsley, Italian seasoning, black pepper, fennel seeds, smoked paprika, red pepper flakes, salt, and 6 tablespoons liquid vegan egg to a food processor.
Pulse the mixture until it reaches a smooth, cohesive texture. Stop to scrape down the sides as needed; avoid leaving large pieces of walnut or bean.
Transfer the mixture to a bowl. Add the vital wheat gluten and mix until it is evenly incorporated and the mixture holds together.
Form the mixture into sausage patties. Place the formed patties on a flat surface, using parchment paper to help prevent sticking.
Preheat a steamer pan until it is producing steady steam. Arrange the patties in small batches in the steamer, leaving space for the steam to circulate.
Steam the patties for 1 hour, flipping them halfway through so they cook evenly. Remove them from the steamer when firm and set.
Heat a sauté pan over medium heat and add a small amount of cooking oil or spray.
Add the steamed patties to the pan. Sear until browned on the first side, then turn and brown the other side. Work in batches if necessary to avoid crowding the pan.
Prepare the waffle mix according to its package directions and cook enough waffles to use two crisp waffles for each sandwich.
Prepare the vegan egg as a patty or cook the liquid vegan egg according to its package directions. Sauté the kale in a lightly oiled pan until wilted and tender.
Build each sandwich with one crispy waffle, a walnut sausage patty, vegan egg, and sautéed kale. Top with the second waffle and drizzle with maple syrup. Serve immediately.
Notes
The sausage recipe makes approximately 6–8 patties. If not using them immediately, steam the patties, cool them, and refrigerate for 3–5 days with parchment paper between each patty. Sear them in a pan before serving.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 812
- Protein
- 33 g
- Carbs
- 93 g
- Fat
- 38 g
- Fiber
- 11 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
