Few things warm up a cold winter day like a Sunday brunch of delicious gluten-free vegan waffles with fresh fruit, chia pudding, tofu scramble, and mimosas!
I used the versatile, relatively easy recipe for Vegan Gluten-Free Textured Rice Waffles from The Global Vegan Waffle Cookbook. Megan kindly claims that they’re some of the best vegan waffles she’s ever eaten, partially because she loves the texture of the whole grain teff. And, of course, the crispiness and sweetness. So she suggested these.
I really like them, too, so it didn’t take too much persuasion. If you try these, keep in mind that waffles that are both vegan and gluten-free require a bit of extra oil to be sprayed on the waffle iron.
Meg whipped up some tasty tofu scramble and a jar of her signature vegan chia pudding. As the latter is a deliciously easy vegan waffle topping recipe, I may ask her if I can share it here at some point!
Our six guests brought colorful, juicy fresh fruit and ingredients for mimosas. It all went well alongside maple syrup and nut butter.
I got a bit overzealous with the waffles, as I like to make sure there is more than enough for everyone. Our guests ate plenty, and we still ended up with a few Zip-locs full of waffle quarters in the freezer. They reheat quickly and easily in the toaster oven, and we’ve really been enjoying them. Yummers!