Sweet Potato Waffle Sandwich

Steps

Sweet Potato Waffle Sandwich

1. 1

   Clean one sweet potato and poke holes all over it with a fork.

2. 2

   Boil the sweet potato in water for 50–60 minutes, or until a fork passes through it easily.

   Start 1-hour timer
3. 3

   Transfer the cooked sweet potato to a food processor and pulse until puréed. Measure 1 cup of purée for the waffle batter.

4. 4

   Combine the sweet potato purée, flour, cornstarch or arrowroot flour, baking powder, plant milk, date sugar, avocado oil, and cinnamon.

5. 5

   Cook the batter in a waffle iron according to the waffle iron’s directions, until the waffles are cooked through.

6. 6

   If making the sandwich, prepare the additional ingredients and the plant-based egg and bacon as desired.

7. 7

   To make the chipotle mayonnaise, combine plant-based mayonnaise with chipotle powder to taste.

Mung Bean Egg

8. 8

   After soaking the mung beans for 4 hours, strain and rinse them.

   Start 4-hour timer
9. 9

   Blend the mung beans, plant milk, agar agar, potato starch, tapioca starch, avocado oil, minced garlic, turmeric, and black salt until smooth.

10. 10

    Preheat a well-seasoned, nonstick sauté pan over medium heat and grease it with plant-based butter or avocado oil.

11. 11

    Add 1/2 to 1 cup of the mung bean egg mixture to the pan. Let it cook for a few minutes before flipping or folding.

12. 12

    Continue cooking patiently for 20–25 minutes, until the mung beans are fully cooked and the edges are as crispy as desired. Fold the egg into a patty sized for the sandwich.

    Start 25-minute timer
13. 13

    If using the mung bean egg, melt the plant-based cheddar cheese inside the egg patty.

Shiitake Mushroom Bacon

14. 14

    Clean the shiitake mushrooms with a dry brush if needed; do not saturate them with water. Slice them thinly.

15. 15

    Combine the minced garlic, melted plant-based butter, liquid aminos, apple cider vinegar, maple syrup, paprika, liquid smoke, minced onion, salt, and pepper in a bowl.

16. 16

    Add the sliced mushrooms and stir until evenly coated. Marinate for 2–3 hours.

    Start 3-hour timer
17. 17

    Preheat the oven to 400°F (200 °C) (205°C (400 °F)).

18. 18

    Spread the marinated mushrooms evenly on parchment paper and place the parchment on a baking sheet.

19. 19

    Bake for 20 minutes, flipping the mushrooms halfway through, until they reach the desired crispiness.

    Start 20-minute timer
20. 20

    Build the sandwich with the sweet potato waffles, plant-based egg, cheese, bacon, sliced red bell pepper, plant-based ham or turkey, microgreens or arugula, and chipotle mayonnaise.

21. 21

    Alternatively, stack the waffles and serve them with maple syrup.