Vegan pumpkin waffle with maple “bacon” and “cream cheese”
I wasn’t sure what Natalie was going for with this recipe, waffles, tempeh bacon, cream cheese, and maple syrup didn’t seem to go together. As always, I trusted her, and I am glad I did. We have been together for five years, and she has cooked countless amazing dishes for me over that time, but I can say with confidence that this one was my favorite. The pumpkin taste in the waffles was incredible, and it blended perfectly with the bacon and cream cheese for a flavor that was unimaginable. I practically swallowed it whole and was begging her to make me more. This waffle sandwich is a perfect recipe to make on Thanksgiving morning or any beautiful fall day, and it’s sure to amaze your friends and family. I hope you enjoy it as much as I did.
high-speed blender or food processor
Ingredients: (makes 1 serving)
4 strips Lightlife Organic Fakin’ Bacon Tempeh Strips
1 tbsp maple syrup
1/2 tsp yellow mustard
2.5 tbsp Kite Hill plain cream cheese style spread
3 tsp maple syrup
1 cup quick oats
1 tbsp ground chia seeds
1/2 cup plain almond milk
1/2 cup pumpkin puree
3 tbsp maple syrup
2 tbsp chopped pecans (optional)
coconut oil spray
Cook the “bacon”
Preheat a non-stick frying pan on medium heat and add the Fakin’ Bacon Tempeh Strips. Combine the maple syrup and mustard and pour it over the Fakin’ Bacon Tempeh Strips and sauté until the bacon reaches your desired level of crispiness. Make sure to flip the strips halfway through cooking time. It should be about one minute per side. Set your cooked bacon aside and take a minute to smell the beautiful aroma.
Create the Cream Cheese
In a small bowl combine the Kite Hill plain cream cheese style spread and maple syrup. Use a fork and fold the maple syrup throughout the mixture. Set your delicious cream cheese mix aside.
Make the waffles
Make sure your high-speed blender is completely dry before you get started. Combine the quick oats and chia seeds and blend until you have a flour. Add the almond milk, pumpkin puree, and maple syrup and blend until you get a thick batter. It should be slightly thicker than a pancake batter. Once you have your batter fold in the chopped pecans and your ready to pour.
Follow the directions on your waffle maker to create your perfect waffle. In case you lost them, preheat your waffle maker and spray a thin layer of the coconut oil on the top and bottom. Once you have coated all the surfaces, slowly pour the batter on the bottom grid. Don’t get crazy, pour just enough to cover the bottom grid so it doesn’t spill out all over your kitchen. Once you have it poured in, close the cover and let it sit. I know you are going to want to open the cover every two seconds and admire your work, but you need to wait or you will ruin the waffle. You will know the waffle is done when you can peek in and see that the sides are dry. It should be somewhere around 10 minutes, but that time varies based on your waffle maker.
Assemble your masterpiece
If you are like most vegans, you cannot eat food without making it pretty and taking a bunch of pictures of it. Spend some time making these waffles look perfect, put the bacon and cream cheese on half of the waffle and create a sandwich, drizzle a little maple syrup on top and some pumpkin spice. Snap a couple pictures and enjoy!
Let me know how your waffles ended up! Leave a comment below.