While there's a lot to love about a tasty sandwich, sometimes it's fun to add something new to the mix. In the case of these sandwiches, it's swapping out bread for waffles. Light and fluffy, these would be fantastic on their own with vegan sour cream, but the pairing of crispy cauliflower and Shiitake bacon with cheesy waffles cannot be missed. Serve them for breakfast, brunch, dinner ... whenever. Anytime is a good time for these cauliflower club sandwiches.

Cauliflower Club Sandwich With Waffle Bread [Vegan]



Cooking Time




For the Cauliflower:

  • 1/2 cup almond milk
  • 1/2 cup flour
  • 1 teaspoon garlic powder
  • Pepper, to taste
  • 1 tablespoon olive oil
  • 1 head of cauliflower
  • 1 cup panko bread crumbs
  • 2 tablespoons nutritional yeast
  • 2 buns
  • 2 slices vegan gouda
  • 2 Boston lettuce leaves

For the Shiitake Bacon:

  • 1 8-ounce package of Shiitake mushrooms, sliced
  • 1 tablespoon tamari
  • 1 tablespoon liquid smoke
  • 2 tablespoons coconut oil
  • 1 tablespoon vegan Worcestershire sauce
  • 1 teaspoon red pepper flakes

For the Waffles:

  • 2 tablespoons vegan egg replacer
  • 1/2 cup almond milk
  • 1/2 cup vegan cheddar cheese
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons nutritional yeast
  • 1 teaspoon salt
  • Olive oil spray, for the waffle maker

For the Spicy Mayo:

  • 1/2 cup vegan mayonnaise
  • 2 tablespoons adobo sauce
  • 1 adobo pepper, minced
  • Black sesame seeds and scallions, for garnish (optional)


To Make the Cauliflower:

  1. Preheat oven to 450°F. Cut cauliflower into large slices discarding the core. Combine almond milk, flour, nutritional yeast, garlic powder, salt/pepper, and olive oil in a large bowl. Create a separate bowl with the Panko. Dip the pieces into the batter (let any excess drip off), then coat in panko, place on foil-lined pan, and bake 15 minutes.

To Make the Shiitake Bacon:

  1. Slice the mushrooms, coat in all the ingredients and back in the oven on 250 for 30 minutes. Rotate the mushrooms in between midway for an even cook. Mushrooms should be crispy, not hard. (coat in ingredients for however long you can)

To Make the Waffles:

  1. Preheat your waffle maker to a medium setting (if available). In a large bowl, whisk together the vegan egg, almond milk, and 1/4 cup of the vegan cheese. In a small bowl, combine the flour, onion powder, sea salt, nutritional yeast and garlic powder.
  2. Combine the vegan egg and almond milk mixture with the flour mixture. Spray or coat your waffle iron with olive oil. Place 1/2 cup of the batter on the waffle iron, leaving room for them to spread slightly. Close the lid and cook until lightly browned, about 3-5 minutes. Set aside.

To Make the Spicy Mayo:

  1. Combine all the ingredients in a food processor while scraping down the sides.

To Make the Sandwiches:

  1. To assemble the sandwiches stack them and run a skewer through them to keep them together.