Yield: 2
High-Protein Tempeh and Sweet Potato Waffles
No Ratings
Ingredients
- 1/2 cup mashed sweet potato, 120g or about 1 small sweet potato
- 1/2 cup crumbled tempeh, 75g
- 1/2 cup oat flour, 60g
- 1/3 cup unsweetened almond milk, 80 mL
- 1 flax egg, 1 tbsp ground flaxseed + 2.5 tablespoons water
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin, optional for a spiced flavor
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt, optional
- Olive oil or non-stick spray, for waffle iron
Optional Toppings
- avocado slices
- tahini drizzle
- sautéed mushrooms
Instructions
In a small bowl, mix ground flaxseed with water and let it sit for 5 minutes to thicken.
Steam or bake a sweet potato, then mash until smooth.
Cut tempeh into cubes and steam it for 10 minutes.
Mash the sweet potato, crumble in the tempeh, and mix it up.
In a mixing bowl, combine oat flour, smoked paprika, cumin, baking powder, and salt.
Add the mashed sweet potato, crumbled tempeh, almond milk, and flax egg to the dry ingredients. Mix until a thick batter forms.
Top with avocado slices, tahini, or sautéed mushrooms for a balanced, savory meal.
Nutrition Information:
Yield:
2Serving Size:
Amount Per Serving: Calories: 265Total Fat: 6.9gUnsaturated Fat: 0gCarbohydrates: 36.7gProtein: 11.65g