This happens to be one of my favorite yeasted waffles. And that has not only to do with the flavor, but because it solves a special problem that sometimes plagues foodies–craving more than one thing at once, and not knowing where to start.
Have you ever been in the mood for waffles, but at the same time you were really hankering for a slice of pizza? Not only that, but a slice of pizza with kalamata olives, sun-dried tomatoes, and warm spices?
Should you ever find yourself in that dilemma again, these treats might be your way to have the best of both worlds.
Thanks to Lisa Tirmenstein, Melissa Balick, and Tiffaney Hobson for the photos of this waffle and the spices that go into it.
Umami Mama Vegan Waffles: The Mother of Savory
- 1 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water (see note)
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 3/4 teaspoon salt
- 1/3 cup pitted and finely chopped Kalamata olives
- 1/3 cup sun-dried tomatoes (finely chopped, preserved in olive oil or rehydrated)
- 1 cup soymilk or other nondairy milk
- 1/4 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
- 1/8 to 1/4 teaspoon ground cayenne
- Dissolve the yeast in the water in a large non-metal bowl. Let stand for 5 minutes.
- Stir in the all-purpose flour, whole wheat flour, and salt until well blended.
- Cover the bowl and place it in a warm location until the flour mixture has almost doubled. (See note.)
- After the flour mixture has risen, chop the olives and sun-dried tomatoes, and set aside.
- 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.
- 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.
- Preheat the waffle iron for 3 to 5 minutes while the batter is standing.
- 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 4 to 6 minutes, or until it can be removed easily, spraying the waffle iron grids with oil prior to each waffle.