Makes 4 or 8 sandwiches




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.


Hi, my name is Jason and I am a vegan with a keen interest in plant-based diet and nutrition. This site was set up to help me explore the research, facts, and myths about veganism. Please feel free to contact me if you have any comments, questions or suggestions.

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