Sweet Potato Waffle Sandwich

This sandwich is a spin-off of a top selling sandwich we sold at our café, Spoiled Vegans. Feel free to make the ingredients from scratch or speed up the process by using your favorite store-bought plant-based alternatives for the bacon and egg. The waffles are also delicious by themselves.

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‍Sweet Potato Waffles

1 cup sweet potato purée

1 cup flour

1/2 cup cornstarch OR arrowroot flour

1 Tbsp baking powder

1 cup unsweetened, unflavored plant milk

2 Tbsp date sugar

2 Tbsp avocado oil

1 tsp ground cinnamon

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Additional Ingredients

plant-based cheddar cheese

plant-based egg (see Mung Bean Egg)

plant-based bacon (see Shiitake Mushroom Bacon)

red bell pepper, sliced

plant-based sliced ham OR turkey

microgreens OR arugula

chipotle mayonnaise*

*Simply combine plant-based mayonnaise with chipotle powder, to taste

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Mung Bean Egg

plant-based butter OR avocado oil

1 cup mung beans (soak for 4 hours in warm water)

1/2 cup unsweetened, unflavored plant milk

1.5 tsp agar agar

1 Tbsp potato starch

1.5 tsp tapioca starch

2 Tbsp avocado oil

2 tsp minced garlic

pinch turmeric powder

pinch black salt to taste

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Shiitake Mushroom Bacon

4-5 medium-large shiitake mushrooms

2 tsp minced garlic

2 Tbsp melted plant-based butter

2 Tbsp liquid amino

1 tsp apple cider vinegar

1 Tbsp maple syrup

1.5 tsp paprika

1 tsp liquid smoke

2 tsp minced onion

salt & pepper to taste

Directions

Sweet Potato Waffle Sandwich

Clean one sweet potato and poke holes in it with a fork. Boil the sweet potato in water for 50-60 minutes or until you can easily poke the fork through the potato
Add sweet potato to a food processor and pulse to create a purée. You will need one cup of the sweet potato purée for the waffle recipe
Mix all Sweet Potato Waffle ingredients together and bake in a waffle iron
If you are making the sandwich, prepare the Additional Ingredients. If you make a Mung Bean Egg, I recommend melting the cheese inside of the egg patty
Build your sandwich using the Additional Ingredients or stack your waffles and top with maple syrup

‍

Mung Bean Egg**

After soaking, strain and rinse the mung beans. Blend Mung Bean Egg ingredients until smooth
Add one-half to one cup of Mung Bean Egg mixture to a sauté pan, preheated to medium heat. Let the mixture cook for a few minutes before flipping or folding. Cook with patience until the mung beans are fully cooked. Cooking time can range from 20-25 minutes. I like mine a little crispy on the edges. Fold egg into a patty to fit the sandwich

**It is essential to use a well-seasoned, non-stick pan for this recipe

‍

Shiitake Mushroom Bacon

Clean mushrooms with a dry brush, if needed. Do not saturate with water. Slice the mushrooms thin and place to the side
Mix all remaining ingredients in a bowl
Add mushrooms to the bowl and stir to coat. Marinate mushrooms for 2-3 hours
Preheat oven to 400 degrees Fahrenheit
Evenly spread the mushrooms out on parchment paper. Place the paper on a baking sheet. Bake for 20 minutes, or until desired crispiness, flipping halfway through

‍

Shopping List

‍Sweet Potato Waffles

1 cup sweet potato purée

1 cup flour

1/2 cup cornstarch OR arrowroot flour

1 Tbsp baking powder

1 cup unsweetened, unflavored plant milk

2 Tbsp date sugar

2 Tbsp avocado oil

1 tsp ground cinnamon

‍

Additional Ingredients

plant-based cheddar cheese

plant-based egg (see Mung Bean Egg)

plant-based bacon (see Shiitake Mushroom Bacon)

red bell pepper, sliced

plant-based sliced ham OR turkey

microgreens OR arugula

chipotle mayonnaise*

*Simply combine plant-based mayonnaise with chipotle powder, to taste

‍

Mung Bean Egg

plant-based butter OR avocado oil

1 cup mung beans (soak for 4 hours in warm water)

1/2 cup unsweetened, unflavored plant milk

1.5 tsp agar agar

1 Tbsp potato starch

1.5 tsp tapioca starch

2 Tbsp avocado oil

2 tsp minced garlic

pinch turmeric powder

pinch black salt to taste

‍

Shiitake Mushroom Bacon

4-5 medium-large shiitake mushrooms

2 tsp minced garlic

2 Tbsp melted plant-based butter

2 Tbsp liquid amino

1 tsp apple cider vinegar

1 Tbsp maple syrup

1.5 tsp paprika

1 tsp liquid smoke

2 tsp minced onion

salt & pepper to taste

Directions

Sweet Potato Waffle Sandwich

Clean one sweet potato and poke holes in it with a fork. Boil the sweet potato in water for 50-60 minutes or until you can easily poke the fork through the potato
Add sweet potato to a food processor and pulse to create a purée. You will need one cup of the sweet potato purée for the waffle recipe
Mix all Sweet Potato Waffle ingredients together and bake in a waffle iron
If you are making the sandwich, prepare the Additional Ingredients. If you make a Mung Bean Egg, I recommend melting the cheese inside of the egg patty
Build your sandwich using the Additional Ingredients or stack your waffles and top with maple syrup

‍

Mung Bean Egg**

After soaking, strain and rinse the mung beans. Blend Mung Bean Egg ingredients until smooth
Add one-half to one cup of Mung Bean Egg mixture to a sauté pan, preheated to medium heat. Let the mixture cook for a few minutes before flipping or folding. Cook with patience until the mung beans are fully cooked. Cooking time can range from 20-25 minutes. I like mine a little crispy on the edges. Fold egg into a patty to fit the sandwich

**It is essential to use a well-seasoned, non-stick pan for this recipe

‍

Shiitake Mushroom Bacon

Clean mushrooms with a dry brush, if needed. Do not saturate with water. Slice the mushrooms thin and place to the side
Mix all remaining ingredients in a bowl
Add mushrooms to the bowl and stir to coat. Marinate mushrooms for 2-3 hours
Preheat oven to 400 degrees Fahrenheit
Evenly spread the mushrooms out on parchment paper. Place the paper on a baking sheet. Bake for 20 minutes, or until desired crispiness, flipping halfway through

‍