Even these which might be on the fence about broccoli are more likely to love these waffles from the Nourishing Vegan Each Day cookbook due to the light-and-fluffy chunk, melty vegan cheese, and a dollop of lemony yogurt.
What you want:
For the waffles:
3 cups broccoli (florets and small stems), chopped small
1 cup flour
1 cup chickpea flour
2 teaspoons baking powder
1 teaspoon sizzling smoked paprika
1 teaspoon granulated garlic
¼ cup dietary yeast
2 cups unsweetened vegan milk
⅔ cup grated vegan cheese
¼ teaspoon salt
¼ teaspoon black pepper
Oil, for the waffle iron
For topping:
½ cup unsweetened, vegan yogurt
1 tablespoon lemon juice
2 avocados, peeled and sliced
2 handfuls arugula
¼ teaspoon cilantro
¼ teaspoon chili flakes
What you do:
- For the waffles, into a big mixing bowl, add baking powder, paprika, garlic, and dietary yeast, and whisk. Add milk and whisk till mixed. Add cheese and broccoli. Stir in salt and pepper.
- Let batter relaxation whereas heating waffle iron. Set oven to a really low temperature. As soon as iron is sizzling, grease with oil. Add about ½ cup of batter per waffle; quantity might differ primarily based on measurement of waffle maker. Cook dinner in accordance with waffle iron directions, till golden and crisp.
- Take away from iron and place in oven to maintain heat. Repeat with remaining batter.
- For toppings, in a small bowl, stir yogurt, lemon juice, and salt. Serve waffles heat topped with lemon yogurt, avocado, arugula, herbs, and chili flakes.
For extra vegan waffle recipes, learn:
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