Comments on: Naked Vegan Waffles

By: WaffleAdmin

WaffleAdmin — Sun, 16 May 2010 20:04:24 +0000

Kevin,
Thanks for your comment. As for the plain part, you can usually add your favorite spices without altering the cooking properties off the waffle, because they’re generally added in small amounts. For example, if you like cinnamon, you might try a teaspoon (or more) of that, and perhaps 1/4 to 1/4 teaspoon of nutmeg. Because this one is intentionally pretty neutral so it will go with a variety of syrups and toppings, so the sky’s the limit in terms of what you want to put on top of it to liven it up. You can add some fruit or finely chopped nuts, but this can impact the moisture level (and other factors) and therefore the cooking properties–if you go that route, I’d probably try adding them just to your first waffle’s worth of batter as an experiment, and if it works, add to the rest of the batter.
As for the dry part, the immediate solution that comes to mind is to cook it for slightly less time, but I recognize that may not result in the desired level of crispiness. If your iron has adjustable heat, you might turn it up slightly so the exterior toasts in a shorter period of time. When experimenting with adjusting the liquid, I advise going in small increments; you can try increasing the oil or soymilk by just 1 or 2 tablespoons to begin with and see if that helps. Alternately, you might try adding a tablespoon or two of molasses. And of course, any type of syrup on top will add some of moisture. Happy waffling!

By: Kevin O Thomas

Kevin O Thomas — Sun, 16 May 2010 18:29:29 +0000

I got the recipe to work, but thought they were a bit too plain (and maybe a bit dry.) I picked this recipe because it had the least ingredients that I’d have trouble acquiring. Any tips as to how I can modify without going into overly exotic ingredients?

By: WaffleAdmin

WaffleAdmin — Tue, 11 May 2010 02:48:25 +0000

Glad to hear it, and you’re very welcome!

By: VegiCat

VegiCat — Sun, 09 May 2010 19:03:23 +0000

This is awesome! I’ve already tried several times. I LOVE IT!! This is my staple on Sunday morning breakfast. Thank you for the recipe.

By: WaffleAdmin

WaffleAdmin — Fri, 23 Apr 2010 18:08:09 +0000

You’re very welcome! You’ve highlighted an easy way to use up any near-overripe bananas that may be sitting around on the counter, and the PB-maple flavor combo is a nice one.

By: Jill K.

Jill K. — Thu, 22 Apr 2010 22:07:59 +0000

I LOVE THESE WAFFLES! I mashed up a banana and added it to the batter, then put organic crunchy peanut butter and organic pure maple syrup on top – so, so delicious! I didn’t really have a problem with it sticking/coming apart – just spray the oil on both parts of the waffle iron each time and they come out wonderfully! So filling and delicious, thank you!

By: WaffleAdmin

WaffleAdmin — Tue, 20 Apr 2010 14:40:17 +0000

Jenna,
Thanks for the feedback, and I’m particularly glad to hear the paper towel/oil trick worked. It seems that some waffle irons like that, and some don’t. If you decide to invite a few friends over in May or June and make it a party, certainly let me know.

By: Jenna

Jenna — Mon, 19 Apr 2010 03:31:39 +0000

I came across your site doing a google search for vegan waffles. How cool to find out about waffle parties – I love the idea!

I tried the naked waffle recipe because I had all the ingredients on hand. They turned out great – really puffy, golden & sweet! I added a little agave and some vanilla – delicious! I think they were the best waffles I’ve ever made. Definitely restaurant-worthy!

P.S. I was out of spray oil, so I just oiled my waffle maker with canola oil & a paper towel, and they didn’t stick at all.

By: WaffleAdmin

WaffleAdmin — Mon, 08 Mar 2010 16:47:52 +0000

Hi, Carole.

The fat in the oil helps waffles to cook and develop a slightly crispy texture, enhances flavor, and reduces sticking in conjunction with the oil you spray onto the iron. In a recipe that calls for no more than 2 to 3 tablespoons of oil, if you don’t mind experimenting a bit, you may be able to get it down to 1 tablespoon if you’re spraying a decent coat of oil on the iron before each waffle. If you want to eliminate it altogether, you might try the Vegan Coconut-Buckwheat Waffles or (again if you don’t mind experimenting–I’d suggest trying it with half a recipe to begin with) try substituting coconut milk (not the watered-down or low-fat variety) for at least half the liquid in another recipe. Coconut milk has a high fat content, so can do the trick in some cases. If you’re looking to eliminate the fat altogether, the safest recommendation I can make is to eliminate the oil and increase the liquid until you have a slightly thinner batter of desired consistency for vegan pancakes–you’ll still need a bit of oil for your pan or grill, and you will have a somewhat different flavor and texture than you would have had with a waffle, but will have very little oil. Hope that gives you a few ideas!

By: Carole

Carole — Sun, 07 Mar 2010 21:55:43 +0000

Hi, just stumbled across your site… it’s really fun and I can’t wait to try all of your recipes!

I’m rather new to the “science” of cooking and have a lot to learn about veganizing recipes I have. I have a question about the oil… what purpose it serves… I would like to reduce or eliminate it. Knowing what work it does while cooking away in the waffle iron would help me to devise an appropriate sub for it. Or, better yet, if you have a suggestion for me, that would be great. Thanks!