Makes 4 or 8 sandwiches
FOR BREAD WAFFLES
2 tablespoons sesame oil
1 tablespoon agave nectar
1 cup plain non dairy milk, lukewarm
2 tablespoons fresh lemon juice
1 teaspoon ﬁne sea salt
Scant 3 cups all-purpose ﬂour
2 teaspoons instant yeast
Nonstick cooking spray
1 tablespoon olive oil
4 large tomatoes, diced small
1 ⁄3 cup minced shallot
6 cloves garlic, minced
¼ cup apple cider vinegar
¼ cup tomato paste
2 teaspoons vegan Worcestershire sauce
2 15 oz. cans pinto beans, drained and rinsed
½ teaspoon smoked sea salt, to taste
¼ teaspoon coarse black pepper, to taste
Non Dairy butter, for serving Chopped fresh parsley, for serving
To make the waffles: Combine the oil, agave, milk, juice, and salt in a large bowl. Add the flour and yeast and stir for a few minutes, stabbing the dough with a spatula to make sure it gets kneaded. Cover and let rise for 2 hours, until its size doubles. Punch down the dough and divide it into 4 or 8 equal portions; the dough will be sticky, so moisten your hands if needed. Use a heaping ½ cup dough for 4 portions or ¼ cup for 8 portions. Place portions on a piece of parchment paper and let rest for 15 minutes. Following the manufacturer’s instructions, heat a waffle iron and coat lightly with spray. Place one (if using a standard waffle iron) or two (if using a large and wide Belgian waffle iron) portions of dough on the iron and press closed for a few seconds to spread the dough. Bake for 8 minutes, or until golden brown and the edges of the waffles aren’t doughy. Cool waffles on a wire rack. Repeat with the remaining dough.
To make the beans: Heat the oil in a large skillet. Add the tomatoes, shallot, and garlic. Cook over medium-high heat for 2 minutes, until the tomatoes get saucy. Combine the vinegar, tomato paste, and Worcestershire sauce in a small bowl. Add to the pan, and cook for 1 minute. Add the beans, salt, and pepper, and cook for 2 minutes longer, stirring occasionally.
To assemble the Sandwiches: Spread butter on each waffle. Divide the bean mixture among the waffles, sprinkle with a little parsley, and serve.