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  • Prep-time: / Ready In:
  • Makes 6 waffles + 4 cups tempeh vegetables + ½ cup BBQ Sauce

These Korean-inspired waffles incorporate scallions and acorn squash into the savory batter to create the perfect fluffy base for a heaping pile of saucy veggies and tempeh. Bell pepper, mushrooms, and cabbage are simmered in a fragrant mixture of tamari, fresh ginger, and brown rice vinegar. As if that wasn’t enough, strips of meaty tempeh add satisfying substance while a homemade barbecue sauce brings a delicious smoky-sweet finish to the dish. This creative plant-based twist on Korean BBQ may seem unusual at first glance, but trust us when we say the end result will leave you licking your plate.


  • ½ cup low-sodium ketchup
  • 2 tablespoons sriracha sauce
  • 1½ teaspoon pure maple syrup
  • 3 tablespoons brown rice vinegar
  • 7 small cloves garlic, minced
  • ¾ cup chickpea flour
  • ½ cup whole wheat flour
  • 3 tablespoons almond flour
  • ¾ teaspoon regular or sodium-free baking powder
  • 1 teaspoon sea salt
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon red pepper flakes
  • 1½ cups unsweetened, unflavored plant-based milk
  • 1 cup shredded acorn squash
  • 4 scallions, cut into thin 2-inch lengths
  • ⅓ cup aquafaba (canned chickpea liquid)
  • 1 tablespoon tamari
  • 1 teaspoon grated fresh ginger
  • 1 8-oz. package tempeh, cut into ¼-inch-thick slices (at least 18 slices)
  • 2 bell peppers, any color, cut into thin 2-inch strips
  • 1 cup thinly sliced mushrooms
  • 4 cups napa cabbage, cut into 1-inch pieces
  • 1 tablespoon toasted sesame seeds


  1. For BBQ Sauce, in a bowl stir together ketchup, sriracha sauce, maple syrup, 1 tablespoon brown rice vinegar, 2 of the garlic cloves, and ¼ cup water. Set aside until ready to use.
  2. Preheat waffle maker according to manufacturer’s directions, using medium setting if available.
  3. In a bowl combine the chickpea flour and the next six ingredients (through crushed red pepper). Add the next four ingredients (through aquafaba), 1 tablespoon of the brown rice vinegar, and 3 of the garlic cloves; mix well.
  4. To bake waffles, pour ½ cup of the batter in waffle maker, spreading to 4 inches in diameter. Close lid; bake 5 minutes. If the lid lifts easily after 5 minutes, the waffle is ready. If not, cook 30 seconds more. Using a wooden chopstick or silicone spatula, remove the waffles and place on a wire rack (you can keep waffles warm in a 250°F oven while you cook in batches). Repeat with the remaining batter.
  5. For tempeh vegetables, in a medium saucepan combine tamari, ginger, the remaining 1 tablespoon vinegar and 2 garlic cloves, and 2 cups water; bring to boiling. Add tempeh; reduce heat. Simmer, uncovered, 20 minutes. Remove tempeh from saucepan. Drain all but 1 cup of the liquid in saucepan.
  6. Add bell peppers and mushrooms to the remaining liquid in the saucepan; cook over medium-high about 5 minutes or until peppers are almost tender. Add cabbage; cook 3 to 5 minutes more or until cabbage wilts.
  7. In a large skillet combine tempeh and ¼ cup of the BBQ Sauce. Cook over medium-low until tempeh is heated through and sauce is absorbed, stirring occasionally. Stir in sesame seeds.
  8. Top each waffle with about ⅔ cup vegetables and three tempeh slices. Serve with remaining BBQ Sauce.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.

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