Freezer-Pleasant Vegan Blood Orange Waffles With Berry Compote

Brilliant, tangy blood orange juice and zest offers these waffles from VegNews contributor Jackie Sobon’s Vegan Yack Assault’s Plant-Primarily based Meal Prep cookbook a dose of citrusy-sweet taste. Our tip? High with whipped coconut cream and chocolate shavings for much more decadence. 

What you want:

For the waffles:
¾ cup blood orange juice
1 teaspoon blood orange zest
¾ cup plain, unsweetened vegan milk
1¼ cups all-purpose flour
½ cup rolled oats
3 tablespoons sugar
2 tablespoons olive oil
2 teaspoons baking powder
2 teaspoons vanilla extract
¼ teaspoon salt
⅛ teaspoon floor cinnamon

For the compote:
1½ cups blueberries
1 cup raspberries
2 tablespoons sugar
1 tablespoon lemon juice

What you do:

  1. For the waffles, preheat a typical waffle maker (not a Belgian waffle maker). Right into a blender, pour juice, zest, milk, flour, oats, sugar, olive oil, baking powder, vanilla, salt, and cinnamon. Purée till clean and permit to relaxation for five minutes to thicken. Cook dinner waffles.
  2. For compote, in a small saucepan, mix all substances and prepare dinner over medium warmth till simmering. Alter warmth to medium-low, cowl, and simmer, stirring sometimes, till fruit has softened, about 5 minutes. Mash gently with a spoon and simmer for one more 2 minutes, uncovered, then put aside.
  3. Serve waffles heat, topped with berry compote, or permit to chill to room temperature, switch to a zip-top bag, and freeze for as much as 3 months.
For extra vegan waffle recipes, learn: