Oh goodness. Did I mention I’m in a waffle phase? I have never used our waffle maker, but it is now making regular appearances on the counter. It’s just too easy and way too delicious. This all started when Dizzle was traveling and doing the hotel tv thing when he encountered a stuffing waffle featured on Diners Drive-Ins and Dives. Say what?? We knew it would be a winner. The MIL already does stuffing in individual bundt pans to increase the crust factor, so this just takes it to a whole new level. The first time I tried it I used a traditional stuffing approach. It was really tasty. Dizzle loved it. I thought it was a little dry and didn’t hold together quite like I wanted. It was obviously the lack of eggs because we eat plant based vegan-style, so I was back at it to perfect this idea before Thanksgiving. This southern gal was raised on cornbread dressing. SO GOOD! The first waffle success was a plain cornbread waffle. (coming soon) So…I combined the stuffing bread with cornbread and veg for a more dressing flavor. Success!!
- ½ baguette torn into small bite sized pieces (2 cups)
- ½ cup veg stock
- ½ onion diced
- 1 celery stalk diced
- 2-4 garlic cloves minced
- 1 cup unsweetened almond milk (or any personal milk choice)
- 1 tsp vinegar
- ¾ cup cornmeal
- ½ cup all purpose unbleached flour
- 1 tsp baking powder
- 1 tsp salt
- 2 TB olive oil + 1 tsp for saute
- 1 TB chopped fresh sage
- 1 TB chopped fresh rosemary
- oil spray
- Spread bread pieces on a baking sheet and leave overnight to dry. This can also be done by turning on the oven to the lowest temp for a few minutes. Turn the oven off. Leave the baking sheet with bread for a few hours in the oven. The chunks should be dry and almost crisp
- Heat a pan to medium on the stove. Cook onion, celery, and garlic until tender and translucent.
- Add bread chunks to a bowl. Pour veg stock over bread to moisten. Add onion mixture and herbs to bread. Toss to incorporate. Leave to "soak" while completing the recipe.
- In a separate mixing bowl add cornmeal, flour, baking powder, salt. Stir. Add vinegar to milk. Add milk mixture, and oil to dry ingredients. Stir just to combine and break up any lumps.
- Add the cornbread mixture to the bread chunk bowl. Stir to combine.
- Preheat waffle iron according to instructions. Spoon ¼ cup of waffle mixture onto each waffle section and cook until done, approximately 5 minutes. Repeat until all are done.
Our waffle iron has 2 sections that are about 4 inch squares. It has an automatic timer, so it’s a no-brainer. It seems to take about 5 minutes for each round. I know nothing about other waffle makers, temps, sizes and such.
We served this tasty creation with roasted root veg (parsnip, carrot, and potato), green beans, and mushroom gravy. The mushroom gravy was phenomenal but a throw-together that was tinkered along the way. I’m hoping to perfect that this week. Yum.
Tags: plant based recipe, savory waffle recipe, thanksgiving recipe, vegan recipe