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Waffle Tenders Parmesan

A warm and satisfying brunch dish!
Prep Time5 mins
Cook Time20 mins
Servings: 4
Author: Amy Webster


  • 1 7.8 ounce package of Rebellyous Plant-Based Nuggets
  • 8 oz. pasta about half a box plus water
  • Cooking spray oil
  • 1/2 cup vegan mozzarella cheese shreds
  • 24 oz. jar marinara sauce


  • Preheat oven to 425°F and line a baking sheet with parchment paper. Add tenders and bake for 5 minutes just to defrost but not fully cook. Remove from oven and set aside.
  • Cook pasta according to package directions. Drain and set aside. Drizzle and stir in a little olive oil over pasta to keep from drying out.
  • Heat waffle iron to medium and spray with cooking spray oil. Add 3 plant-based tenders and top with half of the cheese shreds. Close waffle iron and press down firm to cook. Hold for 2-3 minutes. Remove waffle tenders and repeat with 3 more tenders and remaining cheese shreds.
  • Remove waffle tenders and serve over pasta. Top with marinara sauce and optional toppings. Enjoy!
  • To Serve (optional) Vegan parmesan and fresh basil, chopped.