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Dawns Vegan Waffles

What you need: 

2 cups flour (unbleached)
1 tablespoon Sugar
1/4 teaspoon salt
3 teaspoon Egg replacer + 4 tablespoon warm water
1 teaspoon pure vanilla extract
1 3/4 cup vanilla soy milk
1/4 cup soy margarine, melted
1/4 cup ex. virgin olive oil

What you do: 

Add dry ingredients, mix w/ fork. Mix all wet ingredients together, whisk into dry ingredients adding water, until you get the consistency of thick pancake batter.
Season waffle iron with oil. Add batter to heated iron, bake until light brown.

Preparation Time: 
20 min
Cooking Time: 
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

great waffles. I've made them with no changes, and I've made them chocolate waffles. (just add 2 tbsp cocoa powder and replace vanilla almond milk with chocolate non-dairy milk) :) thanks so much!

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This is my first vegweb recipe try, and based on this I'll be back for more.  They were delicious as is, but I added one tsp of cinnamon for fun.  They were a great consistency.  My family of five didn't get quite enough though so I'd probably make a double recipe next time and freeze a few.  I also might try replacing some of the oil with applesauce.  But overall, no complaints, they were very yummy served with syrup and a strawberry topping I had made from jam that did not set.  Delicious!

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These waffles are great, but i made a few small changes: applesauce instead of oil and about 1/2 teaspoon baking soda.  These are the best waffles I've ever made.  Thanks.

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The kids liked this one. I used whole wheat pastry flour, added 1 t. of baking soda, and cut out the oil and added a little cinnamon. I substituted Xylitol for the sugar and Earth Balance vegan butter for the soy butter. I also used "original" soy milk  because I was out of the vanilla kind. My waffle maker makes 4-4" square waffles. I had to use at least a cup of batter to make complete squares. They were heavy but fluffy, probably because of the whole wheat pastry flour. I served them with Earth Balance vegan butter and agave nectar.

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Carrot wench, I make vegan waffles every single flippin' Sunday, and have replaced the margarine with peanut butter, applesauce, and bananas (used lots of different add-ins too). The peanut butter is deeelicious, but doesn't keep well for the next day, and I would imagine other nut butters (soy, almond, cashew), would operate the same way. The applesauce/banana substitute is also tré-delicious, but makes the waffles a little soggy. I would either leave them in the waffle iron extra long, pop them in a toaster oven for a minute or two, or broil for a minute in the oven for that toasty-waffle effect.

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Too much oil!!!!!!!!!  Made me sick to my stomach.

sounds like the oil and marg content would have the same effect on me.  anyone had any luck with replacing most or all of this with applesauce (or something else)??

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tvegan - I agree with adding the baking soda. Definitely makes them taller, fluffier, and you can toast them for pb&j sandwich the next day!

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I modified the recipe and it turned out really well. I halved the amounts because I wasn't feeding many (just myself and whoever wants some), eyeballing the vanilla and salt because it's hard to measure that small amounts. I added about 1/4 tsp baking soda, omitted the oil but used 1/4 cup margarine (even with halving the recipe).
They were really good, even my roommate said that they were better than the non-vegan ones she made from waffle mix the other day.

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These made my day! I ran out of enerG egg replacer, so I left it out. I also added a teaspoon of baking soda, and used a little more vegan butter and a little less veg oil  because of the comments about it being too much oil (together they were still 1/2 cup). I made these in a heavy belgian waffle maker and they were perfect! Crisp on the outside, light and chewy on the inside! Yum! I made extras to freeze.

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Too much oil!!!!!!!!!  Made me sick to my stomach.

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