Savory Bacon-Cheddar and Basil-Sea Salt Waffles
1 cup unfed sourdough starter
2 cups soymilk (you can sub any other non-dairy milk or even water, in which case omit the vinegar)
2 teaspoon apple cider vinegar
1 teaspoon sugar
2 1/2 cups all-purpose flour
1/4 cup olive oil
1/2 teaspoon salt
2 large onions
1/2 cup shredded bacon-cheddar Cheezly (or other vegan cheese)
1 teaspoon smoked paprika
1/4 teaspoon cayenne
1/4 teaspoon Tabasco sauce
1/2 cup basil leaves, chopped
1/4 cup nutritional yeast
1/2 teaspoon sea salt
1) As with everything sourdough, the waffle batter is a long process (though nearly all of it is waiting). The morning of the day you’d like this for dinner, combine the soymilk and vinegar in a large bowl, and let sit for a few minutes to form an ersatz buttermilk. Then add the starter and sugar, stir well, and stir in the flour. Loosely cover the bowl (I use a kitchen towel), and let rise until bubbly. This should take about eight hours.
2) When the batter is ready, add the oil and salt. Stir to combine. Then heat a little olive oil in a pan on low. While it warms, dice the onions. Add them to the pan and cook until the onions are translucent and starting to brown. Add them to the waffle batter and stir again.
3) Now we’re in the final steps. Begin to heat your waffle iron. (What? You don’t have one? That’s ok, this can also be pancakes!) Divide the batter into two equal portions (or more, if you’re making more varieties. Don’t divide more than four ways without increasing the recipe, or you won’t have enough of each). Add the Cheezly, the spices, and the Tabasco to one, and the basil, nutritional yeast, and sea salt to the other. Stir them both to combine (but not with each other). Then make waffles as usual.
To serve, dress the basil waffles with flavorful olive oil and balsamic vinegar. The cheddar waffles are flavorful enough that they should be eaten on their own, hot off the iron.
VariationsThe largest omission in this recipe is that the basil waffles should clearly have a fresh tomato diced and tossed into the batter. I didn’t have one on hand, but if you do, go for it. If you don’t, add some tomato paste to the onions shortly before they’re done, and sauté it all together for a few minutes. Also, consider using balsamic instead of apple cider vinegar when making the batter.
I hope it’s clear that this is more a template with two examples than it is a set-in-stone recipe. There are hundreds of delicious variations on the savory waffle theme; I hope you’ll come up with some of your own. Here are some more suggestions:
mozzarella and marinarasautéed wild mushroomcorn and jalapeñoblack bean and peach (what, it is a very good flavor combination!!)pepperoni and green olivesfeta and thyme
Source of recipe: I created this recipe when I had some sourdough starter to use. But please to note, you don’t have to be some kind of crazy sourdough-bakin’ fool to follow it! I made it by modifying my stock sourdough waffle recipe, but you can just as easily add the extra ingredients to a plain old baking powder waffle recipe and it will be almost exactly as delicious. You won’t have that tang of sourdough, so you may want to add a little vinegar (which will also help your waffles get big and fluffy), but that’s up to you and the flavor you’re looking for!
I originally created this recipe; it was first posted on Vegansaurus: http://vegansaurus.com/post/165103513/joels-bacon-cheddar-waffles