I’m not vegan or vegetarian, but I enjoy testing and developing plant based alternatives. I also find it very convenient that plant based products often have a longer shelf life than meat or dairy. These waffles are made without eggs and without dairy.
I have tested the recipe for these vegan waffles a few times and I am quite satisfied with the end result. I wanted a waffle recipe for a vegan “fried chicken” that I made earlier with oyster mushrooms. Together with these waffles you can make delicious plant based chicken & waffles.
To make the waffles vegan I used Alpro natural yogurt (soy) without sugar. You can add vanilla extract to enhance the flavour, but you can omit it for savoury combinations if you prefer. If Alpro is not available to you, it is fairly neutral flavourwise and has a barely pouring kind of thickness.
Normally I use a combination of milk, buttermilk and egg to make a thick, fluffy batter. By using plant based yogurt, I get a similar kind of thickness.
I also add water and vinegar for a light and crispy waffles. The combination of vinegar with baking soda makes for extra light waffles, without having to beat egg whites.
I replaced the butter with margarine. Unfortunately, I cannot tell you whether this recipe will work with coconut oil, so you’ll have to experiment with this yourself.
These waffles feel a little firmer than my normal recipe. The outer layer is slightly thicker, but they are still crispy and light on the inside
- Cooling rack
- Waffle iron
- Measuring cup
- Big bowl
- Brush for oiling the waffle iron
- Saucepan for melting plantbased butter
How to eat
Let the waffles cool slightly on a rack, but serve them still warm. You can eat the waffles on their own or with some syrup, sugar, jam, fresh fruit or a scoop of vegan ice cream.
But what I actually developed these for is vegan chicken & waffles. I will share that recipe soon.
If you use these waffles for chicken & waffles or other sweet/savory combinations, I advise you NOT to adjust the amount of sugar. It’s not that much and they will turn out very bland without it.
Let the waffles cool down completely and then pack them airtight in a bag or container, they will keep for a few days. Reheat the waffles in a hot waffle iron for about 2 minutes and let them cool slightly before eating them.
More vegetarian and vegan recipes
- Sweet and sour cauliflower
- Tofu teriyaki
- Vegetarian eggplant burger
- Greek zucchini and feta fritters
- Sweet potato burger
- 150g margarine
- 350g self-raising flour
- 3 tbsp sugar
- 1½ tsp baking soda
- ¼ tsp salt
- 300g plant based unsweetened natural yogurt
- Top up with water up to 575 ml
- 1 tbsp vinegar, white vinegar or rice vinegar
- Optional: 1 tsp vanilla extract
- Cooking oil, flavourless oil
Making the batter
- Melt the margarine in a saucepan over low to medium heat.
- Take a large bowl and add 350 grams of self-raising flour , 3 tablespoons of sugar, ¼ teaspoon of salt and 1½ teaspoons of baking soda . Stir with a whisk.
- Place a measuring cup (1 liter size) on the scale and weigh 300 grams of yogurt . Then fill the yogurt in the measuring cup with water to 575 milliliters (the yogurt and water together are now 575 ml in total). Add 1 tablespoon of vinegar and mix. If you want to use vanilla extract, you can add it here.
- Pour the yoghurt mixture on top of the flour, immediately pour in the melted margarine. Stir with the whisk until everything is just combined and you don't see any dry flour. Don't over mix.
- Let the batter rest for 15 minutes and preheat the waffle iron.
- Oil the waffle iron with a thin layer of flavourless cooking oil using a brush. Use a large ladle to scoop the batter into the waffle iron. Don't overfill, as the batter will expand.
- Bake the waffles for about 8-10 minutes. Adjust the baking time or heat if your waffles are getting too dark or aren't fully cooked. Carefully remove the waffles from the waffle iron and let them cool slightly on a cooling rack. Continue with the rest of the batter and don't forget to oil the waffle iron.
- Serve with sugar, syrup, fresh fruit or a scoop of (vegan) ice cream or make a sweet and savory combination with it. Such as fried oyster mushroom or vegan scrambled eggs with chili crisp.
When the waffles have cooled a bit, they will become a bit firmer and crispier on the outside.
To store the waffles, let them cool down completely. Pack them airtight. To reheat, bake them in a hot waffle iron for 2 minutes.
From baking your first waffles you will be able to see how much the batter expands to gauge how much batter to use and how long to cook them for.
If you use a more runny yogurt, you can use more yogurt and less water, make sure they are 575ml combined. Still add the tablespoon of vinegar.