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.

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.

Not a single crumb of vegan waffle left!

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. Or, allow it to rise overnight for an even stronger flavor and a wonderful aroma.

• 1 1/4 teaspoons active dry yeast
• 1 1/2 cups warm water
• 1 1/2 cups whole wheat flour
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 cup plus 2 tablespoons soymilk or other nondairy milk
• 1/4 cup canola oil
• 3 tablespoons brown sugar
• 2 tablespoons molasses (blackstrap, if available)
• 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 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 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 3 to 4 (7-inch) round Belgian waffles.

Alongside good old maple syrup, these go very well with a range of fresh fruit toppings, and with the Warm Peanut Ginger Agave Sauce.

Ask a friend, neighbor, or relative if you can borrow theirs, and tell them they can attend without having to bring a waffle topping. Many people have waffle makers that have been sitting around unused in a cupboard or closet, so lending them out is no big deal. For our party, a few friends and neighbors (including omnivorous ones) have offered to lend us theirs in case we needed an emergency backup–without me even asking. The offer was usually prefaced with, “It’s been sitting around in the closet.” If I had asked, a few of them may have even agreed to sell me their iron.

Just be sure to follow proper etiquette with borrowed irons. Upon borrowing an iron, if you suspect more traces of non-vegan ingredients than you or your guests may be comfortable with, a chopstick with a bit of moist paper towel wadded up on the end will do a reasonable cleaning job, or you may wish to treat the first waffle as the “cleaning waffle.” Of course, also make sure you clean the iron well before giving it back, and avoid using any harsh abrasive objects (like wire brushes) on the grills.

Check out Craig’s List or Freecycle if you have groups in your area, along with your local thrift shops. I got a dirt cheap ice cream maker ($10) on our local Craig’s List after discovering the Vice Cream vegan ice cream book. And the seller lived four blocks from us–how convenient! I’ve seen a number of waffle makers on there, too, at least in our area, for $5 or $10. Back in college, I picked up a microwave and toaster oven at the local thrift shop, both for under $10.

Yes, some of the more expensive models do offer advantages and some are more durable if you’re planning to make a lot of waffles over time, but I’ve also made decent vegan waffles on cheaper and older models. The basic technology of the waffle makers doesn’t vary that much. You can always upgrade later if you desire that extra little bit of crispiness, the adjustable heat setting, and so on.

Offset some of your other costs so you can buy an iron. If you do an event that caters to individuals who are new to vegan food, following VegFund’s guidelines, the food ingredients will take little or no cash out of your wallet, perhaps leaving you or a friend some cash to buy a waffle maker. And because waffles can be a breakfast, brunch, or dinner food, owning this appliance opens up many future vegan waffle event possibilities. Having guests bring some of the toppings will also reduce your costs somewhat.

Start with a small party so you need to purchase or borrow only one iron. If you have at least one iron for every 4-6 guests, you should be fine–especially if you break the waffles into quarters or halves as they come out, so more people can start eating sooner. By the time they’re ready for the next quarter or half, more will be out.

If all else fails, you can still host a vegan pancake party. While you’d be sacrificing some of the texture, toasted flavor, and character that is unique to the waffle, you can convert most vegan waffle recipes to vegan pancake recipes by thinning the batter slightly. Some batters may not need thinning, and it may take a bit of experimenting with the first pancake or two. Add 2 to 3 tablespoons at a time of additional plant-based milk or water to your vegan waffle batter until it pours into a pancake at the desired thickness. You can also get away with reducing the oil for pancakes, as long as you’re still greasing the pan with oil or margarine. Keep in mind that the oil reduction will also impact the flavor somewhat.

If you go the vegan pancake route, I recommend a properly seasoned cast iron skillet or griddle. Cast iron skillets hold heat well and distribute it very evenly.

Happy vegan waffle partying!

If your waffle maker has been in storage, it’s time to get it back out and check out a few vegan waffle recipes! We welcome others around the world to host parties on Saturday, May 29, 2010, or any time in May or June, joining us for the third annual Global Vegan Waffle Party.

It’s as easy as signing up, inviting over a few friends, having them bring creative toppings, and baking (or even letting them bake!) some tasty waffles. Or, suggest the idea to your Meetup Group, or to a local vegan-friendly cafe or restaurant. The idea is to inspire awareness and change in a fun and relatively easy way.

The 2008 and 2009 vegan waffle parties in Pittsburgh and other cities were a ton of fun! There were even some vegan pancake parties (just add a bit more liquid to the batter). This year, we’re aiming for 80+ parties (we’ve doubled our original goal of 40+), because we have a fun and important project to catalyze next year. Your participation will help make it possible, as the parties are a springboard for greater change.

This year’s theme is “Good for Many Species and Our Planet.” As always, you’re welcome to use this theme or create your own. This builds upon last year’s theme for a few reasons including: a) May 29 falls just one week before UN World Environment Day, b) our town is the 2010 North American host for this, and c) their 2010 theme happens to be biodiversity, or “many species, one planet, one future.” We’re hoping that some of the leaders involved will catch wind of this and be reminded that dietary choices are a key part of the equation–especially if they see that cities around the globe are involved. As with last year, we’ll be utilizing eco-friendly party practices.

First, read about what a waffle party is and why we focus on vegan waffles, if you’d like more background. Then, please tell us about your party plans via the brief registration form. A few fun incentives for signing up early, including the Vegan Waffle Party Primer and some books and gear, are described there.

Vegan Waffle Party Primer

We’ve also got some promotional gear in the GVWP Zazzle shop, with any royalties going toward further GVWP promotion or charity. I bought myself a mug and some stickers to snazz up name tags and topping labels at our party. Thanks to VegCast’s Vance Lehmkuhl for the cool new logo! (BTW, check out VegCast #63 for the Waffle Party interview.)

Want a free or reduced-cost party? If your budget is tight and your event adheres to their guidelines, VegFund may lend a hand. (Actually, you’ll still need to use your own hands to make the waffles, but VegFund may assist with food costs.)

Want to raise money for worthy causes at the same time? You could even sell waffles as a fundraiser to coordinate with the Worldwide Vegan Bake Sale.

If you wish to host a vegan waffle party, please let us know via the brief registration form. Also, please spread the word with this e-poster!

• 1/2 cup sugar
• 1/4 cup plus 1 tablespoon cocoa powder
• 1/4 cup vegan margarine
• 1/4 cup soymilk or other nondairy milk
• 1 teaspoon vanilla extract

Combine all ingredients except the vanilla extract in a small saucepan. Stir constantly and briskly over medium heat until half a minute after it begins to boil. Continue to scrape the bottom to incorporate any dry cocoa and keep it from burning. Immediately remove from heat and stir in the vanilla extract. Don’t eat it all before you have a chance to spoon some onto a waffle!

• 1 cup barley flour
• 1 cup buckwheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspooon salt
• 2 1/4 cups soymilk
• 1/4 cup barley malt syrup
• 1/4 cup canola oil
• 3 tablespoons ground flaxseed

Sift or whisk together the flour, baking powder, baking soda, and salt in a large bowl. Mix the soymilk, barley malt syrup, canola oil, and flaxseed 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 4 minutes, generously spraying both grills with oil before each waffle. Makes 4 to 5 (7-inch) round Belgian waffles.

Note: You can substitute molasses if you don’t have barley malt syrup on hand, but the flavor will vary slightly.

• 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

Jen. C at Devious Soybeans writes,

“The waffle party was a hit. There were 12 of us and we turned it into a brunch thing with mimosas. I made three different kinds of waffles: the yeast ones from your site, chocolate and banana nut. I did a mini post about it here: http://devioussoybeans.com/?p=241 .”

Below is a pic from Jen’s party, posted with her kind permission. (Bigger version on her blog.) They almost look too good to eat!

Vegan waffles from Devious Soybeans party

In Braddock, PA, Jeanine Hall and others held a “Delicious Donations” waffle fundraiser for artistic endeavors, including vegan waffles and toppings among their offerings. She sent a few pics of some very creative vegan waffles baked on a custom-made iron. The pictures were taken by Jenny Fremlin, and the waffle iron was created by Gavin Kenyon. I’m not sure that baking or eating vegan waffles makes me feel like a woman, but I would like to know how the iron was built! Very impressive.

Vegan waffle from a custom-build iron

Vegan waffle from a custom-built iron 2

Christine “Peanut” Vardaros again held a small but authentic Belgian waffle brunch, cooking up some tasty coconut waffles and using some fresh cherries from a backyard tree. If you’re connected with her on Facebook, she’s posted some pics on her page there. She noted, “I gave the leftovers to regular street waffle-eating Belgian relatives here and they all agreed that they were exactly like the street waffle style but much more tasty!”

Elaine Vigneault shared that she threw a small Las Vegas vegan pancake party with Diner Style Pancakes, posting both a pre-party vlog and some pancake pics.

Thanks to all those who reported on their gatherings, and I look forward to more fun in the future! Vegan waffle party wouldn’t exist without your participation.

This year the multi-talented Vance Lehmkuhl at Vegcast.com interviewed me about vegan waffles and waffle parties. I may post some highlights about it in the near future, but in the meantime you can listen to the full interview (look for Vegcast #63, May 22, 2009).

As shown in the list and map on the right hand side of this page, several more cities (and countries!) threw vegan waffle parties this year. I’ve already received a few brief reports and photos, but I’m looking forward to getting a few more so I can post them here.

In Pittsburgh, participants included practicing vegans and vegetarians, individuals curious about veganism and vegan food, and others simply looking to try something different and have fun. The delicious vegan waffle toppings included eggplant and onion, sambar, nut-based gravies, green mango chutney, fresh fruits and jams, multi-layer bean dip, sloppy tofu, vegan ice creams, fresh homemade salsa, baked apples, and many others. Out of respect for privacy, I’ve blurred faces in the pics below with the exception of mine and Jen’s.

Wafflers congregate around vegan waffle toppings

Guests chat between bites

We enjoyed beautiful weather the afternoon of the party, so some of  the wafflers sat outside…

Fresh air aids digestion of vegan waffles

…While others relaxed in the living room.

Wafflers eat and enjoy conversation

As for the vegan waffle recipes, I served slight variations on the yeast-raised vegan waffles which have always been popular in the past, banana-spelt waffles, a rice-based waffle, and some “gourmet” waffles with fillings.

To make the party more environmentally friendly, we took a few additional steps to reduce waste. We didn’t want to use a bunch of disposable plates and cups, but we also didn’t want large stacks clunky, breakable plates and unstackable cups-especially given that we’d have limited room with a large crowd in our relatively small dining room. As a compromise, we invested in some recycled Preserve plates and cups, which are lightweight, stackable, and dishwashable on gentle cycle. They’re initially much more expensive than disposable plates, but should pay for themselves as we reuse them over time. A few of our neighbors also allowed us to borrow some plates and cloth napkins.

To simplify collection of used items, we set up several labeled bins for the following: plates, cups, silverware, non-recyclable trash including food scraps, recyclable trash, and compostable items such as lightly soiled paper napkins.

Jen with the vegan waffle party recycling system

Roughly 45 people attended over the course of the evening, and we ended up with less than half of a 13-gallon bag of non-recyclable, non-compostable trash. If you try a system like this for your party, I’d love to hear how it worked!

Our neighbor Gary Crouth dropped by with some of his MOO (no dairy products; stands for “Make Our Own”), a homemade laundry detergent placed in reused bottles, along with a message on the benefits of making certain items at home. This can not only save money (costs less than 10 cents a cup to produce), but can yield environmental benefits by reducing shipping, and can even form the foundation of local/neighborhood bartering systems. Pretty innovative stuff-so cool that we let him bring MOO in lieu of a vegan waffle topping. He doesn’t have a website up yet, but you can get more info by emailing MOO (at) digbybooks (dot) com.

MOO "Make Our Own" samples

Even though we’ve already had our annual waffle party in Pittsburgh, it’s not too late to have yours, especially if you’re doing a waffle-related event in conjunction with the first Worldwide Vegan Bake Sale. If you’re hosting something along these lines in June, or plan to do something in 2010, please let us know.

Finally, I’ve been asked whether I’m involved in a secret marketing conspiracy with Isa Chandra Moskowitz, as her Vegan Brunch cookbook was released within a few days of the Vegan Waffle Party, and its front cover features her holding a stack of vegan waffles. While these may be interesting coincidences when taken together, I must deny these speculations. We simply set this year’s Multi-City Vegan Waffle Party on the same weekend it was held last year. Nor can I speak to whether the Vegan Waffle Party impacted how her book was designed or released; I can only say that I’m extremely flattered if it actually did. I hope that vegan waffle parties inspire even more people to buy her book. Although I haven’t yet seen it, I have no doubt the recipes are delicious. And, of course, I hope that her book inspires even more people to throw vegan waffle parties. Our efforts can’t reach everyone, so any assistance from others is welcome!

And thanks again to our neighbors and friends (Jen and Kevin, Anne Lynch, and others), who helped us out in various ways.

Happy vegan waffling!