Vegan Waffles Recipe

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Ingredients.

1. Boil: Boil water in a large pot and add noodles. Cook until al dente. 2. Separate: Drain noodles, rinse in cold water, and separate them, placing them on a moist tea towel. 3. Cut: Cut noodles into thirds (width-wise), making (roughly) 3 small squares out of each noodle.

4. Preheat: Preheat oven to 375°F. 5. Spoon: Spoon a tablespoon of marinara sauce into the bottom of four oven-safe glasses. 6. Add: Add one noodle square to the tumbler, pushing it down into the bottom, and add another tablespoon of marinara sauce on top.

7. Spread: Spread ricotta on both sides of a piece of zucchini and on both sides of a slice of yellow summer squash, sandwich together those two pieces (creating a ‘squash sandwich’) and place in the tumbler.

8. Spoon: Spoon 1 tablespoon marinara sauce on top. 9. Add: Add one noodle square to the tumbler, pushing it down into the ‘squash sandwich’. 10. Repeat steps 6 – 8 until the tumbler is full.

11. Scoop: Dollop a teaspoon (or more) of ricotta on top and place tumblers on a cookie sheet. 12. Bake: Cover the top of the tumblers with tin foil and bake for 30 minutes. 13. Remove tin foil and bake for an additional 10-15 minutes. 14. Enjoy!