Tasty Mushroom Bacon & Vegan Waffle Recipe

Tasty Mushroom Bacon & Vegan Waffle Recipe

Spicy Bulgogi Mushroom Bacon paired with a crispy, buttery vegan waffle recipe peppered with earthy scallions.

I’ll be the first to admit: Breakfast can get boring. Especially when you have zero time in the mornings. It’s easy to get stuck on repeat. That’s what I’m here for! Take for instance this spicy bulgogi mushroom bacon paired with a crispy, butter vegan waffle recipe pepper with earthy scallions. It may sound extravagant but I can assure you it’s pretty easy to make. While it may not be the weekday breakfast fix you’re looking for it’s definitely perfect for a Sunday Funday vegan brunch.

Let’s dive in to how to prepare this recipe.

Gather Ingredients for Mushroom Bacon

You’ll want to start by preheating your oven to 300* F. Then to make mushroom bacon is surprisingly simple. Here’s what you’ll need:

Once you’ve cleaned your mushroom you’ll want to thinly slice it. This is what will ensure your mushroom bacon is crispy and I don’t know about you but I prefer cripsy bacon… otherwise what’s the point?!

After the portobello mushroom has been thinly sliced, you’ll want to coat them in olive oil. You’ll do this by tossing the mushroom slices in about one to two tablespoons of olive oil. Ensuring the mushroom bacon slices are evenly coated. Next, sprinkle with kosher salt, lightly toss again and then spread mushroom slices out onto a large baking sheet lined with parchment paper or foil. Allow your mushroom bacon to bake in the oven for 20 minutes. Then flip onto the opposite side and continue cooking for an additional 15 minutes or until crispy.

Gather Ingredients for Vegan Waffle Recipe

While your mushroom bacon is baking you’ll be able to easily prepare this vegan waffle recipe. This recipe has been adapted from the Scallion Cornmeal Waffle shared on NYT Cooking’s website. Here’s what you’ll need to prepare this vegan waffle recipe:

  • White Cornmeal
  • All-Purpose Flour
  • Dark Brown Sugar
  • Baking Powder
  • Red Pepper Flakes
  • Kosher Salt
  • Egg Substitute
  • Almond Milk
  • Apple Cider Vinegar
  • Scallions
  • Olive Oil

Prepare the vegan waffle recipe

Now prepare your scallion cornmeal waffles. To do this simply add all of your dry ingredients to a bowl, whisk. Then add all the wet ingredients to a bowl, whisk. Now add wet ingredients to the dry ingredients and stir until most of the lumps have been removed. The batter will be thick.

Next add about 1/4 cup of the mix at a time to the mini waffle maker and allow to cook for 3 to 5 minutes until desired crispiness. Set aside until ready to eat.

Once bacon is finished cooking gently brush the slices with Omsom’s Spicy Bulgogi sauce. Serve as a side with the scallion cornmeal waffles and enjoy!

Tasty Mushroom Bacon & Vegan Waffle Recipe

Some of the links on this site are “affiliate links.” This means we may garner a small commission at no cost to you if you choose to make a purchase.

Tasty Mushroom Bacon & Vegan Waffle Recipe

0 from 0 votes
Recipe by Sagen Jackson Course: Breakfast, BrunchCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

522

kcal

Spicy Bulgogi Mushroom Bacon paired with a crispy, buttery vegan waffle recipe peppered with earthy scallions.

Ingredients

  • Mushroom Bacon
  • 1 – 2 Portobello Mushrooms

  • 2 – 4 Tbps Olive Oil

  • sprinkle of Kosher Salt

  • Omsom Spicy Bulgogi Sauce

  • Scallion Cornmeal Waffle
  • 1 cup fine white cornmeal

  • ½ cup all-purpose flour

  • 2 Tbsp dark brown sugar

  • 1 tsp baking powder

  • ¼ teaspoon red-pepper flakes

  • ¼ teaspoon kosher salt

  • 2 Tbsp Egg Substitute, prepared per package directions

  • 1 ⅓ cups almond milk

  • 1 1/2 Tbsp apple cider vinegar

  • 4 scallions, trimmed and cut on an angle into 3/4-inch pieces (about 1/2 cup)

  • 1 Tbsp extra-virgin olive oil

Preparation

  • Preheat your oven to 300* F.
  • Then thinly slice your portobello mushrooms. Next add slices to a bowl and lightly toss them in olive oil and kosher salt.
  • Now add the mushroom slices in a single layer onto a prepared baking sheet. Bake in oven on 300* F for 20 minutes then flip over each slice, add back to the oven and continue baking for an additional 15 minus or until crispy.
  • While mushroom bacon is cooking prepare your scallion cornmeal waffles. To do this simply add all of your dry ingredients to a bowl, whisk. Then add all the wet ingredients to a bowl, whisk. Now add wet ingredients to the dry ingredients and stir until most of the lumps have been removed. The batter will be thick.
  • Next add about 1/4 cup of the mix at a time to the mini waffle maker and allow to cook for 3 to 5 minutes until desired crispiness. Set aside until ready to eat.
  • Once bacon is finished cooking gently brush the slices with Omsom’s Spicy Bulgogi sauce. Serve as a side with the scallion cornmeal waffles and enjoy!

Did you make this recipe?

Tag @thekitchendancepartii on Instagram and hashtag it #thekitchendancepartii

Like this recipe?

Follow us @thekitchendancepartii on Pinterest

Did you make this recipe?

Like us on Facebook

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.