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Low Carb Vegan Waffle w Spicy Cheesy Hash Recipe

Breakfast
Gluten Free
Quick Easy
Vegan
Vegetarian
★★★★☆
4.8/5
(2597 reviews)
By Zylo Nutritionist Team
Low Carb Vegan Waffle w Spicy Cheesy Hash
Zylo Recipes

Description

Imagine starting your day with a warm, savory waffle, its delicate crispness giving way to a soft, yielding interior. This isn't your typical sweet breakfast treat; instead, it's a subtly nutty and richly textured waffle, crafted with almond flour and nutritional yeast to create a depth of flavor that perfectly complements the vibrant vegetable hash served alongside. The aroma alone is enough to entice you from your slumber, promising a nourishing and satisfying start.

The vegetable hash is far from ordinary. Forget bland breakfast sides; this is a medley of colorful, carefully selected vegetables, sautéed to tender-crisp perfection with a homemade taco-inspired seasoning blend. Each bite bursts with a symphony of savory and slightly spicy notes, awakening your palate and preparing you for the day ahead.

The vegetables retain a pleasant bite, ensuring a textural counterpoint to the smooth, decadent cheese sauce that blankets them. Speaking of the cheese sauce, prepare to be amazed. This isn't your average dairy-laden sauce; it's a marvel of plant-based ingenuity, crafted with hemp and chia seeds to deliver a surprisingly cheesy flavor and creamy texture.

It's rich, velvety, and utterly satisfying, clinging beautifully to the sautéed vegetables and adding a luxurious touch to the ensemble. The sauce introduces a gentle tang and an umami depth that elevates the entire dish. For the ultimate breakfast experience, try folding the cheese-topped vegetables into your savory waffle.

The combination of textures and flavors is simply divine – the crisp-edged waffle, the tender vegetables, and the luscious cheese sauce create a harmonious blend that will leave you feeling energized and content. This dish is more than just a meal; it's an experience, a celebration of wholesome ingredients and creative culinary techniques. Each mouthful is a delight, offering a satisfying and flavorful journey that will keep you coming back for more.

It's a delightful way to enjoy a comforting yet innovative breakfast.

Preparation Time

Prep Time
15 min
Cook Time
15 min
Total Time
30 min

Nutrition Information

Per 1 serving serving
C
Calories
400 Kcal
C
Carbs
30 g
Fi
Fiber
10 g
Sugar
5 g
P
Protein
15 g
C
Fats
25 g
Saturated Fats 8 g
Unsaturated Fats 15 g
Cholestrol 0 mg
Sodium 600 mg
Potassium 400 mg
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Ingredients

    1.
    Almond flour
    Almond flour
    0.25 cup
    2.
    Tapioca Flour
    Tapioca Flour
    0.5 tbsp
    3.
    Salt
    Salt
    1 dash
    4.
    Nutritional Yeast
    Nutritional Yeast
    0.5 tbsp
    5.
    Baking powder
    Baking powder
    0.25 tsp
    6.
    Almond milk
    Almond milk
    3 tbsp
    7.
    Coconut oil
    Coconut oil
    0.5 tsp
    8.
    Squash Butternut Frozen Unprepared
    Squash Butternut Frozen Unprepared
    1.5 oz
    9.
    Celery
    Celery
    0.75 oz
    10.
    Brown mushrooms (Italian or Crimini mushrooms), raw, high in vitamin D
    Brown mushrooms (Italian or Crimini mushrooms), raw, high in vitamin D
    1 oz
    11.
    Olive Oil
    Olive Oil
    1.5 tsp
    12.
    Salt
    Salt
    1 dash
    13.
    Black pepper
    Black pepper
    0.13 tsp
    14.
    Onion powder
    Onion powder
    0.13 tsp
    15.
    Garlic powder
    Garlic powder
    0.13 tsp
    16.
    Cayenne
    Cayenne
    0.13 tsp
    17.
    Paprika
    Paprika
    0.13 tsp
    18.
    Cumin, ground
    Cumin, ground
    0.25 tsp
    19.
    Extra virgin olive oil
    Extra virgin olive oil
    0.25 tsp
    20.
    Hemp Seeds Shelled Or Hulled
    Hemp Seeds Shelled Or Hulled
    1 tbsp
    21.
    Nutritional Yeast
    Nutritional Yeast
    0.5 tbsp
    22.
    Chia seeds
    Chia seeds
    0.5 tsp
    23.
    Water
    Water
    1.5 tbsp
    24.
    Salt
    Salt
    1 dash

Instructions

    1.
    In a large mixing bowl, whisk together almond flour, tapioca flour, salt, nutritional yeast, and baking powder. In a separate, heat-safe bowl, combine almond milk and coconut oil. Heat the almond milk and oil in a microwave for 20-30 seconds until the oil is melted. Stir the liquid and fat together, then whisk them into the dry ingredients. Whisk the mixing bowl to combine your waffle batter. Add additional cold almond milk if you need to thin out the batter anymore.
    2.
    Heat a waffle maker until it 's ready to use. Use only pan spray if you need to lubricate it at all. Pour the waffle batter into the maker, and cook the waffle until it 's done. Since this is a vegan batter, you may not need to cook it for as long as you would a traditional waffle. Some edges may appear dark, but they should not be burnt. Transfer your waffle to your serving plate to cool.
    3.
    To make the vegetable hash, add cubed frozen butternut squash to a pan. Cover the squash in the pan and heat it until the squash thaws and starts to tenderize. While the squash is cooking, dice raw celery and mushrooms. Add the diced veggies to the pan of tender squash, along with olive oil, salt, pepper, onion powder, garlic powder, cayenne, paprika, and cumin. Toss the ingredients and cook them on high heat until they 're all charred and golden all over.
    4.
    Add the hot vegetable hash to your serving plate, and drizzle extra virgin olive oil over them. To make the cheese sauce, add raw hemp seeds, more nutritional yeast, chia seeds, water, and salt to a bullet blender. You may also wish to include a pinch of garlic powder. Blend the ingredients until you have a creamy cheese sauce, then pour it directly over the vegetables. Enjoy forkfuls of fluffy waffle with hot and cheesy vegetable hash.