These are relatively dense, herb-enriched, wholesome vegan waffles. I was inspired by a “baby carrots with ginger and sage butter” recipe at Astray.com, attributed to Shepherd’s Garden Seeds Newsletter. We enjoyed the recipe so much that I decided it needed a vegan waffle counterpart!
I tested these on more than one waffle iron, so you get to see both the round (from the Waring WMK300 waffle maker) and the square (from the Magic Chef TSK-293W waffle maker) versions. I think the orange and brown blend together nicely, perhaps catalyzing a new trend in waffle fashion.
We didn’t have fresh sage in our front yard garden or fresh ginger in stock, so I used rubbed sage and ginger powder from our local food co-op. They still came out very tasty, with just enough gingery snap to warm up the palate. If you try it with fresh sage and ginger let me know how it came out!
- 1½ C buckwheat flour
- ½ C rolled oats
- 2 t baking soda
- 1 t baking powder
- 1 t ginger powder
- 2½ t rubbed sage (or substitute 2½ t dried sage or 2 t ground sage)
- ½ t salt
- 1½ C unsweetened plain soymilk
- 1 C grated carrot, measured after grating (I used the food processor)
- ⅓ C unsweetened applesauce
- 3 T canola oil
- 1 t lemon juice (optional--adds a slight amount of additional "zing")
- 2 packed T brown sugar (I used light brown)
- Combine the dry ingredients in a large bowl, stirring until well mixed.
- Whisk together the wet ingredients (including brown sugar and grated carrot) in a small bowl.
- Pour the wet ingredients into the dry, and mix just until blended.
- Spray both grids of a preheated waffle iron with oil. Pour or ladle the batter into the center of the iron, covering no more than two-thirds of the iron’s surface for the first waffle. Adjust the amount as needed for subsequent waffles.
- Bake each waffle for 4 to 6 minutes, or until it can be removed easily, spraying the waffle iron grids with oil prior to each waffle.