Vegan Korean-BBQ Waffles - Forks Over Knives

Ingredients

• ½ cup low-sodium ketchup
• 2 tablespoons sriracha sauce
• 1½ teaspoon pure maple syrup
• 3 tablespoons brown rice vinegar
• 7 small cloves garlic, minced
• ¾ cup chickpea flour
• ½ cup whole wheat flour
• 3 tablespoons almond flour
• ¾ teaspoon regular or sodium-free baking powder
• 1 teaspoon sea salt
• ¼ teaspoon ground turmeric
• ¼ teaspoon red pepper flakes
• 1½ cups unsweetened, unflavored plant-based milk
• 1 cup shredded acorn squash
• 4 scallions, cut into thin 2-inch lengths
• ⅓ cup aquafaba (canned chickpea liquid)
• 1 tablespoon tamari
• 1 teaspoon grated fresh ginger
• 1 8-oz. package tempeh, cut into ¼-inch-thick slices (at least 18 slices)
• 2 bell peppers, any color, cut into thin 2-inch strips
• 1 cup thinly sliced mushrooms
• 4 cups napa cabbage, cut into 1-inch pieces
• 1 tablespoon toasted sesame seeds