Vegan Jalapeno Cornbread Waffle Sandwich

Delicious Vegan Jalapeno cornbread waffle sandwich with sauasage patties and homemade Pico de Gallo, topped with cashew cream. 

Course Breakfast
Cuisine American
Keyword Vegan Jalapeno Cornbread Waffle Sandwich
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Swathi (Ambujom Saraswathy)


  • 1 1/2 cups almond milk or other non-dairy milk
  • 2 teaspoons apple cider vinegar
  • ¼ cup melted coconut oil
  • 2 tablespoons maple syrup or agave syrup
  • 1 cup ground cornmeal
  • 1 cup gluten-free flour blend all-purpose would also work
  • 1 teaspoon baking powder
  • 1 teaspoon of Ener-G egg replacer
  • 1/2 teaspoon fine sea salt
  • ½ teaspoon cumin powder
  • ½ teaspoon paprika
  • 1 jalapeno pepper seeded, chopped finely
  • 1 tablespoon garlic chives optional
  • For Assembly
  • 1 cup homemade Pico de Gallo
  • 6 MorningStar Farms® Sausage Patty
  • ¼ cup cashew cream / sour cream / Mexican crema
  • Chives


  1. Combine the almond milk, maple syrup, coconut oil and the apple cider vinegar mix well and set aside.
  2. In a large bowl, combine flour, cornmeal, salt, baking powder, cumin, and paprika and thoroughly mix. To this add chopped jalapenos and chives and mix well and Set aside.
  3. In a small bowl mix Ener-G egg replacer with ½ tablespoon of hot water and set aside.
  4. Add the wet ingredients including the egg replacer to the dry ingredients and mix until just combined. Let stand for 10 minutes, while you let the waffle maker heat up.
  5. Cook waffles according to your waffle maker's instructions. Top with Pico de Gallo, sausage patty and finally cashew cream or sour cream.
  6. Enjoy