waffles Archives - Forks Over Knives

Sweet Potato Dessert Waffles

Ellen Boeke — Thu, 09 Nov 2023 18:30:58 +0000

You’ve heard of breakfast for dinner, but how about breakfast for dessert? These crisp-on-the-outside, tender-on-the-inside sweet potato waffles are the perfect evening treat because they aren’t overly sugary and can be topped with anything you like. Here, we sprinkle each fluffy waffle with buttery pistachios, crunchy cacao nibs, and homemade aquafaba whipped cream to dial up the decadence factor. Orange juice and vanilla extract infuse the batter with lip-smacking flavor that pairs perfectly with the earthy notes of sweet potatoes, ensuring these waffles taste worlds apart from the standard frozen waffles you’d find at the supermarket.

Tip: If you have leftovers, reheat waffles in an air fryer at 400ºF for 4 to 5 minutes until crisp and heated through.

For more vegan waffle recipes, check out these tasty ideas:

Yield: Makes 6 waffles

Time: 25 minutes

1½ cups rolled oats
¾ cup white whole wheat flour
2 tablespoons packed pure cane brown sugar
1½ teaspoons baking powder
¼ teaspoon sea salt
2½ cups unsweetened, unflavored plant-based milk
1 cup mashed sweet potato
¼ cup orange juice
1 teaspoon pure vanilla extract
½ teaspoon orange zest
1 recipe Aquafaba Whipped Cream
6 tablespoons chopped raw unsalted pistachios
1 tablespoon cacao nibs (optional)

Instructions

In a food processor combine the first five ingredients (through salt). Cover and pulse until well mixed. Add the next five ingredients (through orange zest). Cover and pulse just until moistened (batter should be slightly lumpy). Transfer to a bowl. Let stand 15 minutes before cooking.
Add batter to a preheated nonstick waffle maker. Close lid quickly; do not open until done. Bake 4 minutes. When done, use a wooden chopstick or silicone spoon handle to lift waffle off grid. Repeat with the remaining batter.
Top hot waffles with Aquafaba Whipped Cream and sprinkle with chopped pistachios and cacao nibs (if using).

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Fried Rice Waffles with Silken Braised Eggplant

Mary Margaret Chappell — Wed, 16 Nov 2022 18:20:10 +0000

This is fried rice as you’ve never seen it before! No wok is needed for an easy, healthy dinner full of classic Chinese-takeout flavors and hearty ingredients. A tasty topping of braised eggplant adds extra substance and veggie goodness to a dish that’s already bursting with fresh produce. Simply assemble your rice mixture, spoon it into a waffle maker, and get ready to dig into the savory waffle of your dreams. Infused with the fragrant flavors of ginger, garlic, cilantro, and soy sauce, you’ll love how this comforting meal is presented in a fun new format.

For more savory waffle recipes, check out these tasty ideas:

Yield: Makes 4 waffles + 4 cups braised eggplant

8 scallions
1 lb. eggplant (unpeeled), cut into 1-inch chunks
1 tablespoon + ½ teaspoon reduced-sodium soy sauce
3 cloves garlic, minced
3 teaspoons grated fresh ginger
Fresh basil or cilantro leaves
4 cups hot cooked brown rice
½ cup shredded carrot
½ cup frozen peas

Instructions

For eggplant, cut four of the scallions into 3-inch pieces. In a medium saucepan combine sliced scallions, eggplant, soy sauce, 2 of the minced garlic cloves, 1 teaspoon of the ginger, and 2 cups water. Bring to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until eggplant is tender. Sprinkle with basil.
Meanwhile, preheat waffle maker according to manufacturer’s directions, using medium-high setting if available. Chop the remaining four scallions and place in a medium bowl. Add rice, carrot, peas, and the remaining minced garlic clove and 2 teaspoons ginger; toss to combine. Spoon 1 cup rice mixture per waffle into waffle maker, pressing it gently with a spatula. Close lid without locking it shut; cook 10 to 15 minutes or until crisp and light brown. Serve with braised eggplant.

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Falafel Waffles with Tomato Salad and Tahini Sauce

Darshana Thacker Wendel — Tue, 21 Jun 2022 17:08:21 +0000

These chickpea-based waffles taste like a lighter version of falafel and get beautifully crispy on the outside but stay tender on the inside. The batter incorporates riced broccoli, plenty of fresh herbs, and hearty couscous so every bite is balanced with nourishing, plant-based goodness. A fresh tomato salad featuring crisp cucumbers and zesty red onion rounds out the Mediterranean flavor profile. Drizzle everything with a simple tahini sauce, and you have a winning dinner that comes together in just 30 minutes.

Tip: Keep waffles warm in a 250°F oven while you assemble the tomato salad.

Yield: Makes 8 waffles + 4 cups salad + 1 cup sauce

1 15-oz. can chickpeas (1½ cups)
1 cup riced broccoli
1 cup coarsely chopped onion
½ cup fresh parsley leaves
2 tablespoons lemon juice
9 cloves garlic, minced
½ cup dry couscous
½ cup whole wheat flour
¼ cup flaxseed meal
5 teaspoons ground coriander
5 teaspoons ground cumin
2 teaspoons regular or sodium-free baking powder
2 teaspoons ground turmeric
¾ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 cups chopped romaine lettuce
2 cups chopped tomatoes
1 cup chopped cucumber
½ cup chopped red onion
2 tablespoons chopped fresh mint
1 recipe Tahini Sauce

Instructions

Preheat waffle maker according to manufacturer’s directions, using medium-low setting if available.
Drain chickpeas, reserving ½ cup of chickpea liquid (aquafaba). Rinse and drain chickpeas. In a large bowl mash chickpeas until crumbly. Add the next five ingredients (through garlic); mix well.
In a separate bowl stir together the next nine ingredients (through pepper). Add to chickpea mixture with the reserved ½ cup aquafaba and 1½ cups water; mix well. The batter will be thick, not pourable. Let batter stand 10 minutes.
To bake waffles, spoon ½ cup batter in waffle maker, spreading to ¼-inch thick. Close lid; bake 4 minutes. If the lid lifts easily after 4 minutes, the waffle is ready. If not, cook 30 seconds more. Using a wooden chopstick or silicone spatula, remove waffle and place on a wire rack.* Repeat with the remaining batter.
For salad, in a large bowl combine lettuce, tomatoes, cucumber, red onion, and mint. Add ¼ cup of the Tahini Sauce; toss to coat.
Serve waffles topped with salad. Serve the remaining Tahini Sauce on the side. Serve immediately.

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Tamales-Inspired Waffles with Black Bean Hash

Darshana Thacker Wendel — Thu, 14 Apr 2022 17:16:59 +0000

This fun tamales-inspired dish features savory waffles made with corn (in the form of masa harina and cornmeal) and an easy black bean and veggie hash. Feel free to get creative and sub in whatever veggies you have on hand. Top it all off with salsa and guacamole for a flavorful, colorful meal that you can enjoy for breakfast, lunch, or dinner.

Tip: Keep finished waffles warm in a 250°F oven while you cook the rest of the batch.

Yield: Makes 8 waffles + 3 cups hash

1½ cups masa harina
½ cup cornmeal
⅓ cup almond flour
1 teaspoon regular or sodium-free baking powder
½ teaspoon sea salt
2 tablespoons lemon juice
1 cup finely chopped onion
1 cup chopped red bell pepper
1 cup fresh or frozen corn
6 small cloves garlic, minced
1 15-oz. can black beans, rinsed and drained (1½ cups)
1 tablespoon taco seasoning
1 cup purchased oil-free salsa
1 cup guacamole
Sliced jalapeño chile (optional)

Instructions

Preheat waffle maker according to manufacturer’s directions, using medium setting if available.
In a bowl stir together the first five ingredients (through salt). Stir in 1 tablespoon of the lemon juice and 2¼ cups water.
To bake waffles, pour ½ cup batter in waffle maker. Close lid; bake 5 minutes. If lid lifts easily after 5 minutes, the waffle is ready. If not, cook 30 seconds more. Using a wooden chopstick or silicone spatula, remove waffle and place on a wire rack. (See tip in intro.) Repeat with the remaining batter.
For hash, in a saucepan combine onion, bell pepper, corn, garlic, and ¼ cup water. Cook on medium-low 10 minutes or until tender, adding additional water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in beans, taco seasoning, and the remaining 1 tablespoon lemon juice. Cook 5 minutes. Season with additional salt.
Serve warm waffles with hash. Top with salsa, guacamole, and, if desired, jalapeño. Serve immediately.

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Vegan Korean-BBQ Waffles

Darshana Thacker Wendel — Fri, 25 Mar 2022 16:28:35 +0000

These Korean-inspired waffles incorporate scallions and acorn squash into the savory batter to create the perfect fluffy base for a heaping pile of saucy veggies and tempeh. Bell pepper, mushrooms, and cabbage are simmered in a fragrant mixture of tamari, fresh ginger, and brown rice vinegar. As if that wasn’t enough, strips of meaty tempeh add satisfying substance while a homemade barbecue sauce brings a delicious smoky-sweet finish to the dish. This creative plant-based twist on Korean BBQ may seem unusual at first glance, but trust us when we say the end result will leave you licking your plate.

Yield: Makes 6 waffles + 4 cups tempeh vegetables + ½ cup BBQ Sauce

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

Instructions

For BBQ Sauce, in a bowl stir together ketchup, sriracha sauce, maple syrup, 1 tablespoon brown rice vinegar, 2 of the garlic cloves, and ¼ cup water. Set aside until ready to use.
Preheat waffle maker according to manufacturer’s directions, using medium setting if available.
In a bowl combine the chickpea flour and the next six ingredients (through crushed red pepper). Add the next four ingredients (through aquafaba), 1 tablespoon of the brown rice vinegar, and 3 of the garlic cloves; mix well.
To bake waffles, pour ½ cup of the batter in waffle maker, spreading to 4 inches in diameter. Close lid; bake 5 minutes. If the lid lifts easily after 5 minutes, the waffle is ready. If not, cook 30 seconds more. Using a wooden chopstick or silicone spatula, remove the waffles and place on a wire rack (you can keep waffles warm in a 250°F oven while you cook in batches). Repeat with the remaining batter.
For tempeh vegetables, in a medium saucepan combine tamari, ginger, the remaining 1 tablespoon vinegar and 2 garlic cloves, and 2 cups water; bring to boiling. Add tempeh; reduce heat. Simmer, uncovered, 20 minutes. Remove tempeh from saucepan. Drain all but 1 cup of the liquid in saucepan.
Add bell peppers and mushrooms to the remaining liquid in the saucepan; cook over medium-high about 5 minutes or until peppers are almost tender. Add cabbage; cook 3 to 5 minutes more or until cabbage wilts.
In a large skillet combine tempeh and ¼ cup of the BBQ Sauce. Cook over medium-low until tempeh is heated through and sauce is absorbed, stirring occasionally. Stir in sesame seeds.
Top each waffle with about ⅔ cup vegetables and three tempeh slices. Serve with remaining BBQ Sauce.

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17 Sweet and Savory Vegan Waffle and Pancake Recipes

Megan Edwards — Thu, 10 Mar 2022 18:29:02 +0000

Think outside the box with these deliciously inventive vegan waffle and pancake recipes that are sure to liven up your breakfast (or dinner!) routine. If you can’t decide whether you’re craving sweet or savory flavors, we’ve rounded up plenty of options to satisfy both sides of your palate. Miso-marinated tofu waffles, savory green lentil pancakes, decadent chocolate flapjacks, herbed potato waffle sandwiches—these plant-based waffles and pancakes are just as fun to make as they are to eat!

A tip for waffle recipes: For best results, use a waffle maker with a nonstick surface. When testing several models for these recipes, we found that Belgian-style waffle makers delivered the best nonstick experience and the prettiest waffles. Belgian waffle makers with multiple heat settings were even better. Our favorite was the Cuisinart Classic Round Waffle Maker. If your waffles do happen to stick to the waffle maker, unplug it and let the waffles cool before opening the lid and trying to pry them loose. A wooden chopstick (the kind you get from takeout restaurants) is a good tool for loosening them.

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Maple-Cinnamon Oatmeal Waffles

Mary Margaret Chappell — Fri, 11 Feb 2022 18:38:16 +0000

This five-ingredient recipe is a fun twist on your morning bowl of oatmeal and is an easy morning meal to make with your kids. Resist the urge to peek as these waffles cook and you’ll be rewarded with crisp, lacy, lightly sweet breakfast treats that taste great hot or cold. Top each waffle with extra maple syrup, your favorite berries, and a dollop of aquafaba whipped cream for good measure!

Yield: Makes 4 waffles

1¼ cups quick oats
½ cup raisins
2 tablespoon pure maple syrup, plus more for serving
1 teaspoon ground cinnamon
Fresh berries and/or sliced banana

Instructions

Cook 1 cup of the quick oats according to package directions. While still hot, stir in the remaining ¼ cup oats, the raisins, 2 tablespoons maple syrup, and cinnamon. Let stand, uncovered, 15 minutes or refrigerate overnight.
Preheat waffle maker according to manufacturer’s directions, using medium-high setting if available. Spread oatmeal in waffle maker using the back of a fork. Close lid without locking it; cook 10 to 15 minutes without opening or until almost no steam comes out of the maker. Top with fresh berries and/or banana and additional maple syrup.

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Potato Waffle Sandwiches with Herbed Tofu Cream

Darshana Thacker Wendel — Fri, 30 Jul 2021 17:28:51 +0000

In this inventive twist on breakfast for dinner, a seasoned mix of shredded potatoes and rice flour transforms into tender-crisp waffles that are used as the base for sandwiches packed full of fresh veggies. The Herbed Tofu Cream spread comes together quickly in a food processor and adds a delicious zesty flavor that will have you licking your fingers after the last bite.

Tip: If you want to shorten your shopping list for the Herbed Tofu Cream, omit the fresh thyme, oregano, and sage and use an additional 2 tablespoons each of scallions and chives.

Yield: Makes 4 waffle sandwiches

1 12 oz. package soft silken tofu
½ cup chopped scallions
¼ cup fresh chives
¼ cup fresh parsley
5 tablespoons lemon juice
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh sage
2 small cloves garlic, minced
2 pounds Yukon gold potatoes, coarsely grated (8 cups)
½ cup whole wheat bread crumbs
½ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
¼ cup brown rice flour
¼ cup flaxseed meal
1 teaspoon regular or sodium-free baking powder
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 large tomato, thinly sliced
4 to 8 leaves romaine lettuce
Hot sauce (optional)

Instructions

For Herbed Tofu Cream, in a food processor combine tofu, scallions, chives, parsley, 3 tablespoons of the lemon juice, thyme, oregano, sage, and garlic. Process until smooth. Season to taste with sea salt and freshly ground black pepper. Set aside.
Preheat waffle maker according to manufacturer’s directions, using medium setting if available.
Place grated potatoes in a fine-mesh sieve; rinse with cold water. Drain well. Return potatoes to the bowl. Add the next seven ingredients (through pepper) and the remaining 2 Tbsp. lemon juice. Mix well.
To bake waffles, spoon ½ cup of the potato mixture into the waffle maker, spreading to 4 inches in diameter. Close lid; bake for 6 minutes. If the lid lifts easily after 6 minutes, the waffle is ready. If not, cook 30 seconds more. Using a wooden chopstick or silicone spatula, remove the waffle and place on a wire rack. (If desired, place in a 250°F oven to keep warm.) Repeat with the remaining potato mixture.
Spread Herbed Tofu Cream on four of the waffles. Top with sliced tomato, romaine, hot sauce (if desired), and the remaining four waffles.

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Vegan Sweet Potato Waffles with Apple-Date Slaw

Darshana Thacker Wendel — Mon, 08 Apr 2019 17:33:01 +0000

An easy apple and date fruit slaw takes these naturally sweet waffles to the next level. On busy mornings, heat leftover waffles in a 350°F toaster oven for 10 minutes. For tips on grating ginger like a pro, see Ingredient IQ: Fresh Ginger.

Yield: Makes 6 waffles

4 apples, peeled and shredded (3 cups)
6 pitted whole dates, chopped (1 cup)
¼ teaspoon ground cinnamon
1½ cups rolled oats
¾ cup unbleached all-purpose flour
2 tablespoons pure cane sugar
1½ teaspoons baking powder
¼ teaspoon sea salt
1 cup unsweetened plant milk
¾ cup mashed cooked or canned sweet potato
¼ cup aquafaba
1 tablespoon apple cider vinegar
1½ teaspoons grated fresh ginger

Instructions

To make apple-date slaw: In a medium bowl combine apples, dates, and ground cinnamon. Set aside.
To make waffles: In a food processor combine oats, flour, sugar, baking powder, and salt. Cover and pulse until well mixed. Add the next five ingredients (through ginger). Cover and pulse just until moistened (batter should be slightly lumpy). Transfer to a bowl.
Add batter to a preheated waffle baker according to manufacturer’s directions. Close lid quickly; do not open until done. Bake 8 to 10 minutes. When done, use a wooden chopstick or silicone spoon handle to lift waffle off grid. Repeat with the remaining batter. Serve warm with apple-date slaw.

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