Category Archives: Savory Novelty Vegan Waffle Recipes

A creative selection of savory novelty vegan waffle recipes, by the author of the award-winning Global Vegan Waffle Cookbook. Enjoy these waffles for breakfast, lunch, brunch, dinner, or a snack.

Umami Mama Vegan Waffle spices

Umami Mama Vegan Waffles: The Mother of Savory


Umami Mama Vegan Waffles: The Mother of Savory
 
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This is it: The vegan waffle recipe that tastes like cheesy pizza, with savory Kalamata olives, sun-dried tomatoes, and yeast-raised aroma. And it happens to be one of my favorite waffle recipes from The Global Vegan Waffle Cookbook. Makes 4 (7-inch) round Belgian vegan waffles. See note regarding time for leavening.
Author:
Serves: 4
Ingredients
  • 1¼ teaspoons active dry yeast
  • 1½ cups warm water (see note)
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • ¾ teaspoon salt
  • ⅓ cup pitted and finely chopped Kalamata olives
  • ⅓ cup finely chopped sun-dried tomatoes, preserved in olive oil or rehydrated
  • 1 cup soymilk or other nondairy milk
  • ¼ cup olive oil
  • 3 tablespoons nutritional yeast flakes
  • 1 tablespoon plus 1 teaspoon light or chickpea miso
  • 1 tablespoon ground flaxseed
  • 1 tablespoon sugar
  • 2 medium cloves garlic, crushed
  • 1 teaspoon baking powder
  • 1 teaspoon dried basil
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • ⅛ to ¼ teaspoon ground cayenne
Instructions
  1. Dissolve the yeast in the water in a large non-metal bowl. Let stand for 5 minutes.
  2. Stir in the all-purpose flour, whole wheat flour, and salt until well blended.
  3. Cover the bowl and place it in a warm location until the flour mixture has almost doubled. (See note.)
  4. After the flour mixture has risen, chop the olives and sun-dried tomatoes, and set aside.
  5. Combine the soymilk, oil, nutritional yeast, miso, flaxseed, sugar, garlic, baking powder, basil, onion powder, oregano, and cayenne in a medium bowl. Mix thoroughly, breaking up any clumps of miso.
  6. Pour the soymilk and oil mixture into the raised flour mixture and stir until well blended. Fold in the olives and sun-dried tomatoes, and let stand for 15 minutes.
  7. Preheat the waffle iron for 3 to 5 minutes while the batter is standing.
  8. Spray both grids of the 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.
  9. 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.
Notes
This is a yeast-raised waffle; prep time does not include dough leavening time. Begin at least 1½ hours in advance of baking the waffles if you are using quick-rise yeast, or at least 3 hours if you are using yeast with a standard rise time.[br][br]Use water that's warmer than lukewarm, but it should be cool enough so that it doesn't burn when dripped on your wrist. Warmth encourages the yeast to work, but too much heat can damage them.[br][br]You can use your oven for dough leavening. Make sure the oven rack is low enough for the bowl to fit. Turn the oven on for one to two minutes at 200 degrees F. Turn off the oven, place the covered bowl on the rack, and close the oven door. If you want to let the yeast work its magic overnight, covering the bowl and leaving it at room temperature will work fine.[br][br]Thanks to Melissa Balick of Food and Loathing for the great photo taken with the Savory Cashew-Mushroom Sauce (also from The Global Vegan Waffle Cookbook), to Lisa Tirmenstein for capturing the colorful array of spices prior to mixing, and to Tiffaney Hobson for photographing her waffle with a tomato-rich topping for extra pizza-like flavor.

 

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. Continue reading

Yeast-Raised Cornmeal Chili Dippin' Vegan Waffles Recipe

Yeast-Raised Cornmeal Chili-Dippin’ Vegan Waffles

 

Yeast-Raised Cornmeal Chili-Dippin’ Vegan Waffles
 
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These crispy vegan waffles have a subtler sweetness and greater saltiness than your average cornbread or waffle recipe, with the uncommon addition of sourdough-like overtones from yeast. Makes 4 (7-inch) round Belgian vegan waffles.

Some of our very cool neighbors recently hosted a potluck with several great vegan dishes. Jen S. actually prepared two different styles of homemade vegan chili, and asked that we bring something like cornbread. vegan waffles and chili potluck 1After a test waffle batch worked well with a popular store-bought vegan chili, we showed up with a waffle iron and a bowl of batter. Even better yet with the homemade chili! This vegan waffles recipe also blends nicely with maple syrup and molasses.
Author:
Serves: 4
Ingredients
  • 1¼ teaspoons active dry yeast
  • 1½ cups warm water
  • ¾ cup all-purpose flour
  • ¾ cup cornmeal
  • ½ cup whole wheat flour
  • 1½ teaspoons salt
  • ½ cup soymilk or other nondairy milk
  • ¼ cup plus 2 tablespoons canola oil
  • ¼ cup brown sugar
  • 2 tablespooons molasses
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
Instructions
  1. Dissolve the yeast in the water in a large non-metal bowl. Let stand for 5 minutes.
  2. Stir in the all-purpose flour, cornmeal, whole wheat flour, and salt until well blended.
  3. Cover the bowl and place it in a warm location until the flour mixture has almost doubled. (See note.)
  4. After the flour mixture has risen, combine the soymilk, oil, brown sugar, molasses, baking powder, and baking soda in a small bowl. Break up any clumps of baking powder or baking soda. Pour into the raised flour mixture and stir until well blended. Let stand for 15 minutes.
  5. Preheat the waffle iron for 3 to 5 minutes while the batter is standing.
  6. Spray both grids of the 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 3 to 5 minutes, or until it can be easily removed.
Notes
Prep time does not include "hands off" waffle batter leavening time. Because the batter needs time to rise, begin at least three hours in advance of baking the waffles or one and a half hours in advance if you are using quick-rise yeast.

You can use your oven for allowing the waffle batter to rise. Make sure the oven rack is low enough for the bowl to fit. Turn the oven on for one to two minutes at 200 degrees F. Turn off the oven, place the covered bowl on the rack, and close the oven door. If you wish to let the batter stand overnight, covering the bowl and leaving it at room temperature will work fine.