Waffles, Hash Browns
and
Sausages (vegan, of course!)

This is one of my favorite "day off breakfasts" (read: on days off, when I have a late, lazy breakfast).  It is filling, deliciously wonderful comfort food, and really sticks with you.

The hash browns can either be the packaged kind (I generally get the "Shredded Hash Browns" by Simply Potatoes brand, which (at least here in the states), can pretty much be found at any grocery store in the refrigerated section (usually around the tortilla, yogurts, etc). Unopened, they keep at least a month or so in your refrig, and since I don't go through a lot of regular potatoes, these work out better for me.  (I've had far too many 5-pound bags of potatoes turn into a gooey spoiled mess in my pantry!)

There are various options for vegan versions of sausages, both homemade and store bought.  My current favorite is the Beer Brats flavor of Tofurky Sausages.  Susan Voisin posted a recipe for homemade sausages (see lower half of the post), which I have not yet tried (but I have yet to try one of her recipes that I do not like!).   And here is another homemade version by Julie Hasson (complete with a how-to video).

For the waffles, my all time favorite (as in the only recipe I make any more) is Bryanna Clark Grogan's recipe found in her The Fiber for Life Cookbook.  These are extremely easy to mix up, are high protein, high fiber, and have no added oils at all. And they just happen to be gluten free, yet taste just like "normal" waffles.

I just use an inexpensive non-stick waffle maker ($10 one from Wal-Mart).  In fact, Bryanna states these come out better if you use a regular waffle maker, as opposed to one of the deep, Belgian type of waffle makers.

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