Apple Vegan Waffle Stuffing

Makes 5 servings (1 serving = 1 1/2 cups waffle cubes with 1/2 cup sauce, shown in photo)

Apple Vegan Waffle Stuffing with cranberry sauce
Vegan waffle stuffing with cranberry sauce

Whether you’re looking for a creative way to serve vegan waffles, or simply need to use up some leftover waffles stored in the freezer, this recipe will do the trick. Because the sauce is added right before serving, it has extra sauciness without sogginess. Also, it’s a little unusual in that it has a hint of ginger and sweetness. Yummmah!

It works best with waffles that have a relatively neutral flavor. Two possibilities: Molasses Yeast Feast Waffles (tested with this recipe, and blended very well), and Naked Vegan Waffles. The texture and flavor of yeast-raised waffles will be closer to that of traditional bread-based stuffings.

To be baked or reheated and then chopped right after the vegan waffle stuffing sauce is made:

7 to 8 cups of bite-sized waffle pieces (roughly four 7-inch round Belgian waffles, or around 1 batch), using your favorite recipe

Vegan waffle stuffing sauce:

  • 1 cup finely chopped onion
  • 1/4 cup vegan margarine, divided
  • 1 cup peeled and finely chopped apple
  • 3/4 cup finely chopped celery
  • 3/4 teaspoon ground ginger
  • 1 1/2 cups vegetable stock
  • 2 tablespoons brown sugar
  • 2 tablespoons corn starch
  • 2 tablespoons hot water
  • salt to taste (see note)

If using freshly baked waffles that need time to rise, such as yeast-raised waffles, start the batter in advance of making the sauce.

For the sauce, combine the onion and 2 tablespoons of the margarine in a large saucepan. Sauté covered over medium heat for 5 minutes or until slightly browned, stirring once per minute to avoid burning. Add the remaining 2 tablespoons of margarine, apple, celery, and ground ginger. Sauté covered for 3-5 more minutes, continuing to stir at least once per minute. Stir in the vegetable stock and brown sugar.

In a cup or very small bowl, whisk the corn starch with the hot water until the corn starch is completely dissolved. Pour the corn starch mixture into the saucepan with the rest of the ingredients, and stir rapidly to incorporate and break up any clumps. Stir constantly while heating for another 2-3 minutes, or until the mixture is hot and has thickened slightly. Taste and add salt if necessary. Cover the sauce, and turn off the heat or reduce it to simmer/keep warm.

Bake or reheat your waffles (see note), and chop them into bite-size pieces.

Spoon waffle pieces onto serving plates, and spoon warm sauce onto each pile of waffle pieces just before serving.

Note: If you’re making fresh waffles, you can leave them in the waffle iron 1 minute longer than normal if you’d like to make them a bit toastier. However, if you’re putting the sauce on right before serving this is optional. If the waffles have been frozen, and you don’t wish to use the toaster, you can also reheat them by placing them back in the hot waffle iron for 1-2 minutes.

Note: Start with 1/8 teaspoon salt if margarine and vegetable stock don’t provide enough saltiness.

2 thoughts on “Apple Vegan Waffle Stuffing”

  1. Alternate preparation method update: I stored some of the chopped-up waffle pieces in a covered container in the fridge (not freezer) overnight, after allowing them to cool. For lunch today, I combined them with the remaining sauce and heated in the microwave. It had a slightly softer texture, but no more than “traditional” stuffing, and still tasted great. This makes it feasible if you want to do most of the prep ahead of time, long before guests arrive–or if you want to take the dish elsewhere and combine/heat just before serving. Not sure if this would work as well with non-yeast-raised waffles, but if you try it let me know.

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