This vegan waffle recipe (or a whole stack of waffles) would be great for a vegan breakfast, brunch, dessert, or dinner, depending upon what toppings you wish to use. I love the texture and aroma of yeast-raised waffles. I’m also posting it to provide a sample of one of the recipes from The Global Vegan Waffle Cookbook.

I enjoy getting artistic with the toppings, having been inspired by the creations of Global Vegan Waffle Party hosts and guests. I mean, food like kiwi fruit and strawberries are works of art all alone–add a waffle and some vegan whipped topping, and you’ve practically got a gastronomic Van Gogh!

Makes 4 (7-inch) round Belgian waffles

Because the dough needs time to rise, begin at least 3 hours in advance of baking the waffles or 1 1/2 hours in advance if you are using quick-rise yeast.

• 1 1/4 teaspoons active dry yeast
• 1 1/2 cups warm water (see note below)
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 1/2 teaspoons salt
• 1/4 cup brown sugar
• 1/4 cup canola oil
• 1/4 cup maple syrup
• 1/4 cup soymilk or other nondairy milk
• 1 teaspoon vanilla extract
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda

Dissolve the yeast in the water in a large non-metal bowl. Let stand for 5 minutes. Stir in the whole wheat flour, all-purpose flour, and salt until well blended.

Cover the bowl and place it in a warm location until the flour mixture has almost doubled. You can use your oven to create a warm spot for the flour mixture to rise. Make sure the oven rack is low enough for the bowl to fit in the oven. Turn the oven on for 1 to 2 minutes at 200 degrees F. (It shouldn’t actually reach 200 degrees, but just warm up slightly.) Turn off the oven, place the covered bowl on the rack, and close the oven door to keep in the warmth. If you wish to let the batter stand overnight, strengthening the yeast flavor, covering the bowl and leaving it at room temperature will work fine.

After the flour mixture has risen, combine the brown sugar, oil, maple syrup, soymilk, vanilla extract, baking powder, and baking soda in a small bowl. Mix thoroughly, breaking up any clumps of baking powder or baking soda. Pour into the raised flour mixture and stir until well blended. Mixing with the handle end of a spoon or other thin item like chopsticks can make it easier to break up the long strands into smaller clumps. The batter does not need to be completely smooth, but you don’t want too many clumps larger than the last segment of your pinky finger.Let stand for 15 minutes.

Preheat the waffle iron for 3 to 5 minutes while the batter is standing. Spray both grids of the waffle iron with oil. Pour or ladle the batter into the center of the iron, covering no more than two-thirds of the iron’s surface for the first waffle. Adjust the amount as needed for subsequent waffles. Bake each waffle for 3 to 5 minutes, or until it can be removed easily.

Note: Use warm water between 105 and 115 degrees F. You can judge this by splashing a bit onto the sensitive skin of your inner wrist—it should feel warmer than lukewarm but not hot or painful.

On a cool fall or winter day, few things warm the stomach like a fresh vegan waffle rinsed down with a warm, frothy vegan beverage. You can even dunk your waffles just like doughnuts. Perhaps you don’t have a nearby cafe that serves both, perhaps you just want to stay at home, or perhaps you’d like to show a friend that you don’t need animal milk or cream to make a tasty, frothy treat. Fortunately, it’s pretty easy to add such a cafe-style flare to your drinks, and the equipment to do it is inexpensive.

You can add froth to pretty much any drink you want, provided the flavors of the non-dairy milk and sweetener go with it. I’ve added froth to coffee, tea, hot chocolate, hot carob (quick recipe below), and even spiced apple cider.

The only piece of hardware you need is a milk frother. While a range of styles are available, I use a basic battery-operated model that can be purchased for under $10. (At that price, I might earn a few nickels from my affiliate link!) The tip has a spiral wire coil that adds air to the liquid as it rapidly spins.  The more expensive ones add features such as stands with built-in rechargers, shiny finishes, or travel cases, but the frothing technology appears to be similar.

The process of making vegan milk froth is relatively simple. Fill a mug about 2/3 of the way with your favorite hot beverage, prepared just as you would normally make it. While it’s heating or steeping, put 1/4 to 1/3 cup of non-dairy milk in a second mug or cup (no need to heat it). If the milk is not already sweetened or flavored, add 1 teaspoon of agave nectar or maple syrup, and 1/8 to 1/4 teaspoon of vanilla extract. Stick the tip of the frother into the second cup and turn it on, starting at the bottom of the cup to mix in the sweetener and extract, and then stirring with the the tip near the surface of the liquid to froth it up. Try not to spatter your counter!

Pour the froth into your hot drink in the first cup. To add a bit of cafe-like fanciness, top with a swirl of agave nectar or maple syrup, and a few dashes of cinnamon, freshly grated nutmeg, carob powder, or cocoa powder.

I’ve learned a few tricks through experimentation:

• Thinner liquids seem to froth better than thicker ones, e.g., regular soymilk or nutmilk works better than soy creamer or coconut milk.
• Overdoing the sweetener will result in a faster-dissolving froth.
• Sprinkling with too much nutmeg and cinnamon will result in a faster-dissolving froth.
• Experimenting with different flavor combinations sometimes pays off. I still have many things I’d like to try, such as hazelnut milk froth on top of hot chocolate. That would go very well with a chocolate vegan waffle.

In case you don’t already have a favorite hot vegan beverage, here’s a recipe for a quick and easy hot carob drink:

• 1 cup soymilk or other non-dairy milk
• 2 tablespoons raw sugar
• 2 tablespoons roasted carob powder
• 1 to 2 teaspoons molasses (preferably blackstrap)

Add all ingredients to a mug and stir or whisk briskly. Microwave until hot, while preparing your froth in a second mug or cup. Stir briskly again, and top with froth.

Have fun!

While all vegan waffles are already dairy-free, egg-free, and cholesterol-free, these are also wheat-free, gluten-free, oil-free, and relatively low-sugar.

waffles ready to eat with blueberry preserves and cinnamon-dusted applesauce

They have a slightly crispy exterior and are relatively neutral in flavor, with a molasses overtone. For those who don’t do much gluten-free baking and don’t already stock xanthan gum, these instead use an extra dose of flaxseed for binding. While they won’t meet all dietary needs or preferences, they should leave few excuses for not eating a waffle. Not that there were that many to begin with…

• 1 3/4 cups warm water
• 1/4 cup ground flaxseed
• 2 cups brown rice flour
• 1/2 cup tapioca flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 3/4 cups canned coconut milk (see note)
• 3 tablespoons molasses (preferably blackstrap)

Whisk the ground flaxseed into the warm water in a medium bowl, set aside, and allow to sit for 2 to 3 minutes. In the meantime, sift or whisk together the rice flour, tapioca flour,  baking powder, baking  soda, and salt in a large bowl. Whisk the coconut milk and molasses into the water and flaxseed mixture. Pour the wet ingredients into the dry and mix until the batter is only slightly lumpy, with lumps smaller than peas.

Preheat the waffle iron for 3 to 5 minutes while allowing the batter to stand. Stir the batter another 5 to 10 strokes, breaking up any clumps of rice flour that haven’t absorbed moisture. Spray both grids of the waffle iron generously with oil. Pour or ladle the batter into the center of the iron, covering no more than two-thirds of the iron’s surface for the first waffle. Adjust the amount as needed for subsequent waffles. Bake each waffle for 4 to 5 minutes, or until it can be easily removed. Makes 5 (7-inch) round Belgian waffles.

Note: Use full-strength coconut milk, not a “light” version that’s more watered-down. Lately I’ve had more difficulty finding canned coconut milk that doesn’t have any water and guar gum added, and find that even “non-light” versions of different brands can differ in thickness slightly.  Because of this, you may get better results by increasing the coconut milk by 2 to 4 tablespoons while decreasing the water by an equal amount, if you’re not satisfied with the initial results.

These crispy vegan waffles have a subtler sweetness and greater saltiness than your average cornbread, with the uncommon addition of sourdough-like overtones from yeast. Because the dough needs time to rise, begin at least three hours in advance of baking the waffles or one and a half hours in advance if you are using quick-rise yeast.

Some of our very cool neighbors recently hosted a potluck with several great vegan dishes. Jen S. actually prepared two different styles of homemade vegan chili, and asked that we bring something like cornbread. After a test waffle batch worked well with a popular store-bought vegan chili, we showed up with a waffle iron and a bowl of batter. Even better yet with the homemade chili! They also blend nicely with maple syrup and molasses.

• 1 1/4 teaspoons active dry yeast
• 1 1/2 cups warm water
• 3/4 cup all-purpose flour
• 3/4 cup cornmeal
• 1/2 cup whole wheat flour
• 1 1/2 teaspoons salt
• 1/2 cup soymilk or other nondairy milk
• 1/4 cup plus 2 tablespoons canola oil
• 1/4 cup brown sugar
• 2 tablespooons molasses
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda

Dissolve the yeast in the water in a large non-metal bowl. Let stand for 5 minutes. Stir in the all-purpose flour, cornmeal, whole wheat flour, and salt until well blended. Cover the bowl and place it in a warm location until the flour mixture has almost doubled.  (You can use your oven for this. Make sure the oven rack is low enough for the bowl to fit. Turn the oven on for one to two minutes at 200 degrees F. Turn off the oven, place the covered bowl on the rack, and close the oven door. If you wish to let the batter stand overnight, covering the bowl and leaving it at room temperature will work fine.)

After the flour mixture has risen, combine the soymilk, oil, brown sugar, molasses, baking powder, and baking soda in a small bowl. Break up any clumps of baking powder or baking soda. Pour into the raised flour mixture and stir until well blended. Let stand for 15 minutes. Preheat the waffle iron for 3 to 5 minutes while the batter is standing. Spray both grids of the waffle iron with oil. Pour or ladle the batter into the center of the iron, covering no more than two-thirds of the iron’s surface for the first waffle. Adjust the amount as needed for subsequent waffles. Bake each waffle for 3 to 5 minutes, or until it can be easily removed. Makes 4 (7-inch) round Belgian waffles.

This vegan waffle recipe was created and submitted by Steve Johnson of Redwood City, CA. Previous vegan baked goods with coconut milk that I’ve tasted or made have been especially delicious, and these waffles certainly live up to that standard. Steve noted that they came out light, fluffy, and slightly crisp in a Cuisinart “Classic” waffle maker set on medium; the same held true on our Waring Pro. He even included some nutrition data and topping suggestions–I thoroughly enjoyed them with just a little hot maple syrup.

• 1 1/2 cups bread flour
• 1 cup buckwheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 cups canned coconut milk (full-strength, not the watered-down variety)
• 1 1/4 cups water
• 3 tablespoons brown sugar

Sift or whisk together the bread flour, buckwheat flour, baking powder, baking soda, and salt in a large bowl. Mix the coconut milk, water, and brown sugar in a medium bowl. Pour the coconut milk mixture into the flour mixture and stir just until blended.

Pre-spray waffle iron with one coat of oil spray. Use exactly 1/2 cup batter on a 6-1/2 inch round electric wafflemaker. Cook 15 seconds past “done” on medium setting. Makes 8 (6-1/2 inch) round Belgian waffles. (Yielded 5 (7-inch) round Belgian waffles on Dave’s waffle maker, using a little more batter for each.)

For a treat, drain a single-serving of Del Monte Cherry Mixed Fruit, layer the fruit on top of one waffle with Grade B 100% maple syrup, put another waffle and syrup above that, and cut the whole sandwich into 1″ squares and eat.

Nutrition

Serving size: One 6-1/2 inch round vegan waffle (excluding toppings)

Calories: 270

Protein: 5.5 grams

Fat: 10.76 grams

- as Saturated Fats: 7.1 grams

Carbohydrates: 36.3 grams

- as Sugar: 2.08 grams

- as Fiber: 1.37 grams

Sodium: 460 grams

Calcium: 70 mg

A few visitors have asked for a basic, easy neutral vegan waffle recipe to accompany the more adventurous ones. While the creative part of my mind rebelled at first, I decided that several good “neutral” recipes are vital for waffle parties with a range of toppings. So without further fanfare, here is your very basic-but still delicious-vegan waffle.

• 1 1/2 cups whole wheat flour
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 1/4 cups soymilk
• 1/4 cup canola oil
• 3 tablespoons brown sugar

Sift or whisk together the flour, baking powder, baking soda, and salt in a large bowl. Mix the soymilk, canola oil, and brown sugar in a medium bowl. Pour the soymilk mixture into the flour mixture and stir just until blended. Cook on a waffle iron for 3 to 5 minutes, generously spraying both grills with oil before each waffle. Makes 4 (7-inch) round Belgian waffles.

This waffle recipe (revised 4/27/09) is especially great for the fall or early winter, and for desserts near holidays including Halloween and Thanksgiving. My wife grew up near a farm that makes delicious apple cider donuts, and laments that no vegan version of them is available locally. These waffles, however, revived some of her childhood memories. Perhaps they’ll do the same for you.

Ingredients

• 1/3 C raw pecans, finely chopped
• 1 C whole wheat flour
• 1 C all-purpose wheat flour
• 2 t baking powder
• 1 t baking soda
• 1 t salt
• 1/2 t cinnamon
• 1/2 t xanthan gum powder
• 1/4 t nutmeg
• 1/2 C + 2 T soymilk
• 1 1/2 C apple cider
• 3/4 C sugar
• 1/2 C canola oil
• 1 t vanilla

Directions

Chop the pecans and set them aside. In a large bowl, whisk or sift together the flour, baking powder, baking soda, salt, cinnamon, xanthan gum, and nutmeg. In a small bowl, mix the soymilk, apple cider,  sugar, canola oil, and vanilla. Pour the wet ingredients into the dry and mix just until the dry ingredients are saturated. Fold in the chopped pecans. Spray the waffle iron generously with oil, and cook for about a minute longer than normal cooking time. Drizzle with hot maple syrup or sprinkle with additional cinnamon and sugar.

From time to time I try an existing recipe and decide that it still doesn’t quite match the ideal in my mind. Thus, it’s back to the waffling board. I’m happier with the updated version of the Sinful Cheesecakey Vegan Waffles, and would love to hear your thoughts. It’s a little tangier, fluffier and toastier on the outside.

In vegan waffle recipes, using soymilk, nut-based milk or water in lieu of milk is no big deal, and replacing the egg is often simply a matter of making sure there’s adequate binding (holding together) and leavening (fluffiness). Baking powder and baking soda (and sometimes egg replacer powder, which has many of the same characteristics) generally do the trick for leavening, and flours with a high-gluten content such as wheat often have plenty of binding on their own. You do still need to generously oil your iron, though; and it still helps to include some oil in the batter.

However, when we get into gluten-free waffle making, and start substituting flours like rice flours/tapioca flour mixtures or pre-mixed gluten free blends, there may not be enough binding. This is where xanthan gum can be a life saver. A chain of sugars produced by bacteria found on certain plants, it has thickening and binding properties, and is sold as a powder. While an 8 oz. bag runs over $10, it lasts for a very long time because it is used in very small quantities.

For a mix making roughly 4 waffles, I find that 1 teaspoon or less of xanthan gum generally does the trick, unless the waffle also includes a lot of non-flour add-ins that impede binding. Do be aware that greater quantities of xanthan gum will also make your waffles a little crustier and denser, and not quite as light and fluffy, so it may take a little experimenting to find your perfect balance.

Someone recently commented on the Buckwheat-Rice Yeast-Raised Vegan Waffle Recipe, asking if it could be made without yeast. (Mandee, thanks for your inspirational question!) It did require a number of modifications, but here’s what tinkering produced. These do have a different flavor than the yeast version, but I think they’re still tasty in their own way. Please let me know how they turn out for you!

• 1 C rice flour
• 1  C buckwheat flour
• 1/2 C tapioca flour
• 1 t salt
• 2 t baking powder
• 1 t baking soda
• 2 t xanthan gum
• 2  1/2 C soymilk, plain unsweetened
• 1/4 C canola oil
• 2 T molasses
• 2 T sugar

In a large bowl, sift or whisk together the flours, salt, baking soda, baking powder and xanthan gum. In a medium bowl, mix together the soymilk, oil, molasses and sugar. Pour the wet ingredients into the dry and mix just until blended – you don’t want chunks of dry flour, but it should still be a bit lumpy. Allow the batter to sit for 3 minutes, and then stir another 5 to 10 strokes. Cook on a waffle iron generously sprayed with oil for 1 to 2 minutes past the iron manufacturer’s suggested average cooking time. Makes 4 (7-inch) round Belgian waffles.