Even those that are on the fence about broccoli are likely to love these waffles from the Nourishing Vegan Every Day cookbook thanks to the light-and-fluffy bite, melty vegan cheese, and a dollop of lemony yogurt.
What you need:
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 hot smoked paprika
1 teaspoon granulated garlicÂ
¼ cup nutritional yeast
2 cups unsweetened vegan milk
â…” 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 cilantroÂ
¼ teaspoon chili flakes
What you do:
- For the waffles, into a large mixing bowl, add baking powder, paprika, garlic, and nutritional yeast, and whisk. Add milk and whisk until combined. Add cheese and broccoli. Stir in salt and pepper.
- Let batter rest while heating waffle iron. Set oven to a very low temperature. Once iron is hot, grease with oil. Add about ½ cup of batter per waffle; amount may vary based on size of waffle maker. Cook according to waffle iron instructions, until golden and crisp.Â
- Remove from iron and place in oven to keep warm. Repeat with remaining batter.
- For toppings, in a small bowl, stir yogurt, lemon juice, and salt. Serve waffles warm topped with lemon yogurt, avocado, arugula, herbs, and chili flakes.
For more vegan waffle recipes, read:
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