These are a hybrid of several other recipes that worked pretty well. Jen also gave a “thumbs” up, eating more than one for dinner.
And you can instantly get a souped-up, spicier and even more flavorful version just by signing up for the Waffleparty.com Update List. (Hint, hint – and please tell your friends!)
Mexican Refried Bean & Cornmeal Vegan Waffles
These tasty vegan waffles make a great main dish or savory party snack. The cornmeal adds crispiness and the beans provide additional protein.
Ingredients
Method
- In a large bowl, stir together the dry ingredients.
- In a medium bowl, whisk together the wet ingredients, including the beans.
- Stir the wet ingredients into the dry ingredients until just blended.
- Cook on a waffle iron for 3 to 5 minutes, generously spraying both grills with oil before each waffle.
- Top with salsa, vegan sour cream, guacamole, and vegan cheese.
- Eat and enjoy your new levitation superpowers!
Notes
Add a few tablespoons of water or soymilk if the batter seems too dry.
Cool! I think my 11-month old daughter might be allergic to eggs, so I was looking for an eggless waffle recipe and came across your site. Made this last night, and the whole family had bean waffles for dinner. My picky baby ate her entire portion, saying “mmm mmm” the whole time. Despite using a ton of oil, the waffles tended to stick to the iron (my non-stick iron!) so I’ll have to play with the recipe a bit – but it’s sure a keeper. So nutritious…
Rebecca,
Thanks for your helpful comments! If you don’t mind, I’d be curious to know the wattage/model of your waffle iron. A few things that might help, depending upon the nature of the sticking:
1) If the sticking seemed to be due to the waffle not binding well enough–i.e., if the iron opened relatively easily but the waffle split into top and bottom halves–then you could try adding Ener-G egg replacer, following the directions on the box for one egg. (You can use more, but it can start to alter the flavor after a point.) A very small amount of xanthan gum (no more than 1/8 to 1/4 tsp. should be necessary) also helps with some recipes. If you used buckwheat, replacing a portion of the flour with wheat flour will also help to bind it due to the gluten.
2) If the waffle bound well and it still stuck to the iron–i.e., it was very hard to open–make sure there’s plenty of oil sprayed directly on the iron prior to each waffle, even if you already have at least a few Tbsp. of oil in the recipe. It sounds like you may have already done this.
3) Sometimes a Tbsp. or slightly less of raw sugar or other sweetener help the waffle to carmelize/crisp on the exterior, but it also makes it a little less healthy, and of course alters the flavor slightly.
If you try any of these and it helps, I’d love to know!
Dave