I can’t deny it, when it comes to breakfast foods I’m a creature of habit.
Does that surprise you? I mean, you’d probably think that as a food blogger, because I’m constantly trying to come up with new flavor combinations and recipes to share with you guys, that I’d always have something new for breakfast. Actually though, the reality is that I’m very boring when it comes to breakfast foods typically. Oh, and then it doesn’t help that most of my family is made up of people who don’t do breakfast at all so I’m not very motivated to make it.
I love all the different foods that are generally considered breakfast items though (i.e. pancakes, french toast, biscuits and gravy…). In fact, we’re pretty strange around here and it’s way more typical in our house to eat “breakfast” foods for lunch or dinner time than first thing in the morning.
Growing up, we’ve always been that way so I’ve honestly never understood why some people think certain foods have to be eaten for a specific time of day. I think brunch and brinner are perfectly acceptable, they’re the best! To each their own I guess because, as I keep learning, every culture has it’s own strange food customs.
I wanted to tell you about this recipe. I love being able to make foods that everyone can enjoy but sometimes that means catering to certain dietary restrictions, so I feel like having gluten-free recipes that my whole family enjoys is always a good idea in case they’re ever necessary. I actually think that using rice flour as the main thickener for the waffles gives them an awesome and extra crispy texture, so it’s a win win!
Anyway, this whole combo comes together quickly and easily for simple but delicious breakfast. That’s one of my favorite parts about it. The sweet potato “buttermilk” waffles are only slightly sweetened so they pair really well with the savory veggie scramble in place of something that might usually be served with a scramble, like toast.
If you prefer it though, feel free to add what’s more typical with waffles, sweet toppings like syrup or fruit. (Hehe, unlike some people I don’t put boundaries about what foods can go together or judge what people like to eat.) The point is that you can take this as an inspiration and make it your own. That goes for the veggies and spices in the scramble also. I chose to use the ones I did based on the ingredients I had on hand but you can switch them out for things you like better.
So I hope this at least adds some fresh ideas to your day. Have a great weekend!
Sweet Potato "Buttermilk" Waffles + Veggie Scramble (Vegan+GF)
Say goodbye to boring savory breakfasts because this recipe is anything but.
- 1 2/3 cups brown rice flour you can substitute a gf flour blend if you prefer
- 2 tablespoons flaxseed meal
- 1/2 cup rolled oats
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 1/2 tablespoons baking powder
- 2 tablespoons lemon juice or vinegar
- 2 cups unsweetened plant-based milk
- 1 cup sweet potato puree pumpkin or butternut quash can be subbed
- non-stick cooking spray optional
- 1 large carrot diced into small cubes
- 1 small red onion thinly sliced
- 3 cloves garlic minced
- 1 medium tomato diced
- 1 cup portobello mushrooms sliced
- 15 ounces extra firm tofu
- 1/2 tablespoon coconut oil optional
- 1/4 teaspoon turmeric powder
- 3 tablespoons vegetable broth
- 1/4 cup nutritional yeast
- salt & pepper to taste
- 2 medium avocados sliced
Combine flour, flaxmeal, oats, sugar, salt, nutmeg, and soda in a large mixing bowl. In separate bowl, stir together milk, lemon, and sweet potato puree until smooth. Pour into dry ingredients and mix until you have a smooth batter. Heat waffle iron and spray lightly with cooking spray. Cook waffles according to manufacturer's instructions until golden and crispy on the edges, then remove and cover to keep warm until ready to serve. (With the size of my waffle iron I got about 9 waffles using 1/3 cup per.)
Heat a large skillet over medium high heat and add the carrots along with 1/2 cup of water. Cover and cook for about 5 minutes until they start to soften, then remove lid and allow any extra water to evaporate. Add the onions, and garlic; cook for 2 to 3 minutes until they start to soften, adding more water if needed. Then add the tomatoes and mushrooms and cook for an additional minutes until just starting to cook.
Drain the tofu and do your best to press out the excess liquid. Heat a medium nonstick skillet over medium-high heat. Add the coconut oil (if using) and stir to melt. Add tofu and spices together. Using a spatula, cut up the tofu in the pan to look like scrambled eggs.
Once incorporated, add the vegetable broth (1 tablespoon at a time) bringing the broth to a boil and allowing to fully absorb into the tofu each time. Add the nutritional yeast and remove pan from heat. Season to taste with salt and pepper and serve hot along with the waffles and sliced avocado if desired.