Here I briefly review some cool vegan waffle recipes and concepts that have appeared elsewhere in recent months. I’m sure there are many more than this; feel free to add in the comments.

First, thanks to VegNews for recently spreading the love of vegan waffles to other occasions. Their most recent newsletter featured some yummy-looking Mexican Hot Chocolate Waffles for Cinco de Mayo. They appear to provide a different texture and experience than the Hot Chocolate Molasses Waffles and South of the Border Dark Chocolate Syrup,* because they creatively incorporate the cocoa via the syrup blended right into the waffles, and also utilize egg replacer powder. Thanks to Pittsburgh Vegan Meetup Member Rachel Z. for the heads up!

VegNews’ November-December 2011 (print edition) “Wild Waffles” brought our beloved food to the winter holidays. Its waffle and topping recipes featured dill and beets respectively, both flavors I love. And the poetic description of a vegan waffle-topping event is plenty to get one amped up:

“Without the syrup, waffles’ complex, subtly sweet flavor begs for savory experimentation, limited only by your global culinary imagination. During the holiday, brunch offers a superb opportunity for a casual yet lavish affair, with guests mingling in the kitchen as one freshly made waffle after another gets served up.”

Couldn’t have said it better myself! And of course, the recipes would work just as well for a May or June waffle party.

SheKnows Miso Vegan’s Five-Spice Vegan Waffles recipe, also incorporating grated lemon zest, presents an interesting flavor for a waffle. And I imagine the kitchen smells quite nice while baking them. Given the amount of waffle I like to have at one sitting, I might question the “serves 8.” And I’d probably dump even more spice into it, as I like a good kick in the tastebuds.

Perhaps the most interestingly named vegan waffles posted recently are “Padgett Waffles with a Fullerton Twist.” Quite a noble-sounding waffle! I’d love to see all the suggested vegan modifications incorporated into an actual recipe, especially as posting the readable page photo of a cookbook, unless it’s in the public domain, may ruffle some feathers. I appreciate the author’s recognition that one can still publicly explore and support vegan and vegetarian cooking without proclaiming a fully vegan lifestyle—it’s indeed a continuum, not a dichotomy.

The First Mess’s Banana Coconut Waffles (or pancakes) recipe stood out for a few reasons. First, I like that it emphasizes oiling the grids between each waffle—I’ve seen a few people get turned off by vegan waffles right off the bat because they often do require more frequent oiling than non-vegan waffles. That, of course, doesn’t make the vegan waffles inferior; it’s just a simple fact. The other interesting point is the use of either ground chia or flax seeds. I’ve talked to a few runners over the years who swear by chia pancakes as a great energy source (per the discussion of chia in Born to Run), but haven’t yet tried it as a waffle binder.

The above led me to an earlier (May 2010) Pre-Race Pinole and Chia Waffles recipe on No Meat Athlete—which also has a cool Vegetarian Guide to Conquering Your First 26.2 Miles. Do you know how many additional waffles you can gobble down while training for a marathon? Yum!

Also in March, Vegansaurus featured a guest post for “the greatest vegan waffle recipe in the world!” The title made me chuckle, and I really loved some of the instructions, like, “When mixing all the ingredients, be gentle, as if you were stroking a tiny kitten’s head.” The only change I might make is that I tend to prefer a slightly lumpy batter over a smooth and consistent one. The author’s waffle maker review site, mentioned at the bottom of the post, could be a very helpful resource once it’s developed. This would include comments based on real-life experience with vegan waffles. Although the GVWC also includes a short guide to waffle makers, I’m unable to answer questions about specific models that I sometimes receive, outside of the Waring Pro WMK300 and a few others.

While it goes back a few years, Go Dairy Free posted a brief but useful list of Global Vegan Waffle Party Approved Recipes.

If you’re planning vegan pancakes rather than waffles, particularly fitting for this year’s theme are some of the delicious-looking recipes in Chocolate-Covered Katie’s “Pancake Pandemonium.” And she has plenty of recipes that would work as vegan chocolate waffle toppings as well. Some, but certainly not all, pancake recipes will work as waffles either as-is or with adjustments including a bit of extra oil; I’m unable to comment on any specific recipe I haven’t actually tried.

Hopefully this gives you some additional resources for your vegan waffle event!

*From The Global Vegan Waffle Cookbook and Vegan Chocolate Seduction

This is it: The recipe from The Global Vegan Waffle Cookbook that tastes like cheesy pizza. And it happens to be one of my favorite waffle recipes.

The great photo is from friend and very cool Pittsburgh Vegan Meetup Member Lisa Tirmenstein, who captured the colorful array of some of the ingredients prior to mixing. Add savory Kalamata olives, sun-dried tomatoes, and yeast-raised aroma. Enjoy!

Makes 4 (7-inch) round Belgian vegan 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
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 3/4 teaspoon salt
• 1/3 cup pitted and finely chopped Kalamata olives
• 1/3 cup finely chopped sun-dried tomatoes, preserved in olive oil or rehydrated
• 1 cup soymilk or other nondairy milk
• 1/4 cup olive oil
• 3 tablespoons nutritional yeast flakes
• 1 tablespoon plus 1 teaspoon light or chickpea miso
• 1 tablespoon ground flaxseed
• 1 tablespoon sugar
• 2 medium cloves garlic, crushed
• 1 teaspoon baking powder
• 1 teaspoon dried basil
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1/8 to 1/4 teaspoon ground cayenne

Dissolve the yeast in the water in a large non-metal bowl. Let stand for 5 minutes. Stir in the all-purpose flour, 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, chop the olives and sun-dried tomatoes, and set aside. Combine the soymilk, oil, nutritional yeast, miso, flaxseed, sugar, garlic, baking powder, basil, onion powder, oregano, and cayenne in a medium bowl. Mix thoroughly, breaking up any clumps of miso. Pour into the raised flour mixture and stir until well blended. Fold in the olives and sun-dried tomatoes, and 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 4 to 6 minutes, or until it can be removed easily.

Makes the equivalent of 4 (7-inch) round Belgian waffles.

While all the Liege waffles are somewhat decadent, something about almonds makes them even more so. Like coconut, almonds take on an enhanced flavor when slightly toasted. Two versions of this recipe appear below: the egg replacer version, followed by the ground flaxseed version.

Egg replacer version

Important: read the tips on vegan Liege waffles first.

• 2 1/4 teaspoons (one 1/4-ounce package) active dry yeast
• 1/3 cup warm water
• 2 tablespoons sugar
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/4 teaspoon salt
• 3/4 cup vegan margarine, non-hydrogenated
• 3 egg replacer eggs
• 1/2 cup almond butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/4 cup almonds, finely chopped
• 3/4 cup to 1 cup Swedish or Belgian pearled sugar, or coarsely crushed sugar cubes (see note)

Begin at least 3 hours in advance of baking the waffles, or 1 1/2 hours in advance if using quick-rise yeast. In a large bowl, mix the yeast, warm water, and sugar, and allow to sit for at least 5 minutes. Add the all-purpose flour, whole wheat flour, and salt, and knead for 2 to 3 minutes until most of the flour is incorporated into a somewhat crumbly ball. In a small bowl or cup, soften the margarine in the microwave. In another small bowl, prepare the egg replacer per the manufacturer’s directions. Add the margarine, egg replacer, and almond butter to the dough, and mix well.

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.

Mix in the vanilla extract and cinnamon. Then fold in the pearled sugar and chopped almonds until they’re evenly distributed, and allow to sit for 15 minutes. Bake roughly half a waffle’s worth of batter at a time, generously spraying the iron with oil prior to each waffle—even if the iron already looks very oily from the waffles, much of it is also melted sugar.

These waffles harden slightly as they cool. Depending upon your iron, they may take up to a minute less than the manufacturer’s suggested average cooking time. Serve immediately, or allow to cool and store in a sealed container in the refrigerator for up to 3 days.

Note: While the results will be slightly different, you can substitute 3/4 cup to 1 cup of demerara or turbinado sugar.

Ground Flaxseed Version

Important: read the tips on vegan Liege waffles first.

• 2 1/4 teaspoons (one 1/4-ounce package) active dry yeast
• 1/3 cup plus 1/4 cup warm water, divided
• 2 tablespoons sugar
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/4 teaspoon salt
• 3/4 cup vegan margarine, non-hydrogenated
• 1/2 cup almond butter
• 3 tablespoons ground flaxseed
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/4 cup almonds, finely chopped
• 3/4 cup to 1 cup Swedish or Belgian pearled sugar, or coarsely crushed sugar cubes (see note)

Begin at least 3 hours in advance of baking the waffles, or 1 1/2 hours in advance if using quick-rise yeast. In a large bowl, mix the yeast, 1/3 cup of the warm water, and sugar, and allow to sit for at least 5 minutes. Add the all-purpose flour, whole wheat flour, and salt, and knead for 2 to 3 minutes until most of the flour is incorporated into a crumbly ball, and the remainder is clumped together in small pieces. In a small bowl or cup, soften the margarine in the microwave. In another small bowl or cup, whisk the ground flaxseed with the remaining 1/4 cup of warm water.

Add the margarine, flaxseed-water mix, and almond butter to the dough, and mix well. 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.

Stir in the vanilla and cinnamon. Mixing with the handle end of a spoon or other thin item like chopsticks can make it easier to break up the long strands of batter 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.

Then fold in the pearled sugar and chopped almonds until they’re evenly distributed, and allow to sit for 15 minutes. Bake roughly half a waffle’s worth of batter at a time, generously spraying the iron with oil prior to each waffle—even if the iron already looks very oily from the waffles, much of it is also melted sugar.

These waffles harden slightly as they cool. Depending upon your iron, they may take up to a minute less than the manufacturer’s suggested average cooking time. Serve immediately, or allow to cool and store in a sealed container in the refrigerator for up to 3 days.

Note: While the results will be slightly different, you can substitute 3/4 cup to 1 cup of demerara or turbinado sugar.

Hey, kid, I'm gonna steal your vegan waffle!

We would not be enjoying delicious vegan waffles today if it weren’t for the waffle iron, so those of us in the U.S. extend our annual thanks to Cornelius Swartwout for filing the first U.S. waffle iron patent. He’d likely be impressed with how far things have come since 1869.

This day is also a perfect opportunity to share highlights from two additional vegan waffle parties.

Brian and Lise in Seattle, Washington hosted an August vegan waffle party including a beautifully decorated waffle. Isn’t it a great photo?

Yeah, he may be an adorable kid, but I still might consider snagging part of his waffle–I mean, is he really going to eat the entire thing? He’ll probably just eat the blueberries and frosting, and be left with a hairless, eyeless, non-smiley face. And that’s certainly no image you want a kid to grow up with. Civic duty calls me.

On a more serious but equally fun note, following is a brief description of their waffle party:

“I found the website while looking for a recipe as one guest is vegan.  I read about the waffle parties and decided to go for it…all vegan. We had fun.

I made the sweet yeast-raised waffle (did the overnight version) and the peanut butter fluff which I placed in an icing piping bag…decorate your own.  It was a sweet success!

The photo is of our nephew before he took a first bite.  The tongue says it all.”

First, it’s cool for multiple reasons that you decided to go ahead and make them all vegan. Secondly, I say to your nephew, quit chewing on your tongue and start chewing on that waffle before it’s mine, mine, mine!

Alongside this, I also got a late report on what has probably been the most media-covered vegan waffle event over the last few years–the Sweat Records party in Miami. The scoop from Lolo Reskin, Sweat’s entrepreneurial owner, who makes bright red hair look ultra-cool:

“Waffle Parties as a monthly event have been truly great for our shop.  We’ve expanded the amount of toppings and treats we offer and are enjoying huge turnouts at each one. People tell us all month long they look forward to it!  One of the greatest aspects of Waffle Party to us is that vegans and people looking to enjoy more veg foods can meet, network and make new friends.

Some press:
http://itsveganlicious.com/2011/06/27/sweat-records-vegan-waffle-party/
http://www.miaminewtimes.com/events/waffle-party-2838653/
http://www.sun-sentinel.com/citylink/events/sfl-best-bets-for-june-2228-2011-20110621,0,3310902.story
http://www.miamiherald.com/2011/04/26/2186467/monthly-waffle-parties-draw-vegan.html

Here’s the link for the local New Times’ photo gallery of the last one: http://www.miaminewtimes.com/slideshow/waffle-party-at-sweat-records-33634245/

We’ve also had some sponsors come on board – last month we gave out Magner’s Pear Cider (the Apple isn’t vegan ) and before that So Delicious gave out scoops of coconut milk ice cream.”

As I’ve mentioned in the past, I love the diversity of types of waffle parties, ranging from small home events to some larger business and organizational events. Just these two events alone illustrate that. Congrats on the fun events, and thanks for sharing some highlights!

Jen’s family and several friends got involved with this year’s Global Vegan Waffle Party, hosting a brunch party near Albany, NY last weekend. It featured all vegan waffles (Yeast-Raised Cinnamon-Raisin and Sinful Cheesecakey Waffles from the GVWC) and nearly all vegan toppings. Jen’s brother skillfully piloted the iron and took some great photos of deliciously creative vegan waffles. Her mom picked out an impressive assortment of toppings.

All that fresh fruit is making my mouth water! Love the “happy camper” t-shirt–how could one not be a happy camper with such food?

Rumor has it they’re planning a second event soon–when is yours?

Dylan, GVWC 2011 SpokesCow (courtesy Woodstock FAS)

We wanted to add a face to the important issues that our celebration seeks to address, including the treatment of animals in the dairy, egg, and meat industries, and the connections between these industries that are not yet common public knowledge.

Woodstock Farm Animal Sanctuary has kindly allowed one of their residents, Dylan, to serve as this year’s official SpokesCow.

Dylan’s story meshes particularly well with this year’s optional theme of Vegan Waffles, Ice Cream, and Sorbet. It conveys some of the common linkages between dairy and meat production. Dylan was taken from his mother, a dairy cow kept pregnant to sustain milk production, at only 3 days old to be confined and killed for his flesh. Most are not fortunate enough to be rescued as he was.

We’ve put together two one-page flyers for you to utilize at your event, if you find them helpful:

• The first describes Dylan’s story, connects it to our celebration, and refers the reader to any other informational or contribution-related resources you have displayed.
• The second includes more detailed information on Woodstock Farm Animal Sanctuary, for hosts who wish to support or promote this specific organization.

WFAS and Dylan have generously lent their names without any specific expectations in return, as hosts are free to support whatever charity they wish, if any. Whatever the case, Dylan’s story is certainly not unique, and will hopefully add an educational component to some of your events.

Oooh, nooo! Not a banana vegan Liege waffle!

Makes the equivalent of 4 (7-inch) round Belgian waffles.

If there were a way to make bananas foster in a waffle iron, this would be getting pretty close. This vegan waffle recipe has all the features of a traditional Liege waffle, with additional flavor to drive your taste buds—yes, bananas. They’re rich and complete on their own, but for mega decadence, top with vegan vanilla ice cream and a swirl of rum extract.

Important: read the tips on vegan Liege waffles first.

• 2 1/4 teaspoons (one 1/4-ounce package) active dry yeast
• 1/3 cup warm water (does not include water required for egg replacer)
• 2 tablespoons sugar
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/4 teaspoon salt
• 3/4 cup vegan margarine, non-hydrogenated
• 3 egg replacer eggs
• 2 ripe medium bananas, mashed (1/2 to 3/4 cup mashed)
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 3/4 cup to 1 cup Swedish or Belgian pearled sugar, or coarsely crushed sugar cubes (see note)

Begin at least 3 hours in advance of baking the waffles, or 1 1/2 hours in advance if using quick-rise yeast. In a large bowl, mix the yeast, warm water, and sugar, and allow to sit for at least 5 minutes. Add the all-purpose flour, whole wheat flour, and salt, and knead for 2 to 3 minutes until most of the flour is incorporated into a crumbly ball. In a small bowl or cup, soften the margarine in the microwave. In another small bowl or cup, prepare the egg replacer per the manufacturer’s directions. In a third small bowl or cup, mash the bananas.

Add the margarine, egg replacer mix, and mashed bananas to the dough in the large bowl, and mix well with your hands. (Yes, they will get messy.)

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.

Mix the cinnamon and vanilla extract into the dough thoroughly. Then fold in the pearled sugar until it’s evenly distributed, and allow to sit for 15 minutes. Bake roughly half a waffle’s worth of batter at a time, generously spraying the iron with oil prior to each waffle—even if the iron already looks very oily from the waffles, much of it is also melted sugar.

These waffles harden slightly as they cool. Depending upon your iron, they may take up to a minute less than the manufacturer’s suggested average cooking time. Serve immediately, or allow to cool and store in a sealed container in the refrigerator for up to 3 days.

Note: While the results will be slightly different, you can substitute 3/4 cup to 1 cup of demerara or turbinado sugar.

Makes the equivalent of 4 (7-inch) round Belgian waffles.

These are amazing on their own or with chocolate or carob chips melted on top. The egg replacer version is listed first, and the ground flaxseed version is further below.

Egg replacer version

Important: read the tips on vegan Liege waffles first.

• 2 1/4 teaspoons (one 1/4-ounce package) active dry yeast
• 1/3 cup warm water (does not include water required for egg replacer)
• 2 tablespoons sugar
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/4 teaspoon salt
• 1/2 cup plus 2 tablespoons vegan margarine, non-hydrogenated
• 1/2 cup coconut milk (not the “light” variety)
• 3 egg replacer eggs
• 1/2 cup coconut, finely shredded unsweetened (macaroon style)
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• 3/4 cup to 1 cup Swedish or Belgian pearled sugar, or coarsely crushed sugar cubes (see note)

Begin at least 3 hours in advance of baking the waffles, or 1 1/2 hours in advance if using quick-rise yeast. In a large bowl, mix the yeast, warm water, and sugar, and allow to sit for at least 5 minutes. Add the all-purpose flour, whole wheat flour, and salt, and knead for 2 to 3 minutes until most of the flour is incorporated into a somewhat crumbly ball. In a small bowl or cup, soften the margarine in the microwave. In another small bowl, prepare the egg replacer per the manufacturer’s directions. Add the margarine, egg replacer, and shredded coconut to the dough in the large bowl, and mix well with your hands.

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.

Mix the coconut extract and vanilla extract into the dough thoroughly. Then fold in the pearled sugar until it’s evenly distributed, and allow to sit for 15 minutes. Bake roughly half a waffle’s worth of batter at a time, generously spraying the iron with oil prior to each waffle—even if the iron already looks very oily from the waffles, much of it is also melted sugar.

These waffles harden slightly as they cool. Depending upon your iron, they may take up to a minute less than the manufacturer’s suggested average cooking time. Serve immediately, or allow to cool and store in a sealed container in the refrigerator for up to 3 days.

Note: While the results will be slightly different, you can substitute 3/4 cup to 1 cup of demerara or turbinado sugar.

Ground Flaxseed Version

Important: read the tips on vegan Liege waffles first.

• 2 1/4 teaspoons (one 1/4-ounce package) active dry yeast
• 1/3 cup plus 1/4 cup warm water, divided
• 2 tablespoons sugar
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/4 teaspoon salt
• 1/2 cup plus 2 tablespoons vegan margarine, non-hydrogenated
• 1/2 cup coconut milk (not the “light” variety)
• 3 tablespoons ground flaxseed
• 1/2 cup coconut, finely shredded unsweetened (macaroon style)
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking powder
• 3/4 cup to 1 cup Swedish or Belgian pearled sugar, or coarsely crushed sugar cubes (see note)

Begin at least 3 hours in advance of baking the waffles, or 1 1/2 hours in advance if using quick-rise yeast. In a large bowl, mix the yeast, 1/3 cup of the warm water, and sugar, and allow to sit for at least 5 minutes. Add the all-purpose flour, whole wheat flour, and salt, and knead for 2 to 3 minutes until most of the flour is incorporated into a somewhat crumbly ball. In a small bowl or cup, soften the margarine in the microwave. In another small bowl or cup, whisk the ground flaxseed with the remaining 1/4 cup of warm water.

Add the margarine, flaxseed-water mix, and shredded coconut to the dough, and mix well.

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.

Mix the coconut extract, vanilla extract, and baking powder into the dough thoroughly, breaking up any clumps of baking powder. Then fold in the pearled sugar until it’s evenly distributed, and allow to sit for 15 minutes. Bake roughly half a waffle’s worth of batter at a time, generously spraying the iron with oil prior to each waffle—even if the iron already looks very oily from the waffles, much of it is also melted sugar.

These waffles harden slightly as they cool. Depending upon your iron, they may take up to a minute less than the manufacturer’s suggested average cooking time. Serve immediately, or allow to cool and store in a sealed container in the refrigerator for up to 3 days.

Note: While the results will be slightly different, you can substitute 3/4 cup to 1 cup of demerara or turbinado sugar.

This information pertains to several vegan Liege waffle recipes that currently or soon will appear in the “Sweet Dessert Waffles” category.

Background

vegan Liege waffles with blueberries

Compared to the traditional Belgian waffles familiar to most of us, Liege waffles (named after a Belgian town) are denser, sweeter, and almost cookie-like. These yeast-raised treats incorporate pearled sugar, formed into tiny spheres and larger than granulated sugar. Upon baking, the sugar forms small caramelized chunks throughout the waffle. Lieges also utilize more animal-derived dairy and eggs than a standard waffle, making them especially great to veganize.

I first had a Liege waffle in Belgium in 2005, shortly before we cut out eggs and dairy. Street vendors seemed to be selling them everywhere, with a range of toppings. They were highly addictive, and I gulped down three of them in one afternoon. I believe I then went into a sugar coma–hard to recall.

I later created several vegan Liege waffle flavor variations that quickly disappeared at non-vegan friends’ parties. However, I left Lieges out of the cookbook for a few reasons. First, they are somewhat unpredictable and gunk up the waffle iron (more on this under “Very Important Tips” below). Secondly, some initial Liege tests worked better with egg replacer than flaxseed, and for several reasons it made sense for the cookbook recipes to be free of egg replacer. Thirdly, even though they eliminate cholesterol, they are so sugar- and oil-laden that I felt uncomfortable promoting them as more than an occasional treat.

I was very excited when Global Vegan Waffle Party host (Christine “Peanut” Vardaros, also a vegan pro cyclist), made vegan Liege waffles at her party in Belgium; she has a great recipe for basic vegan Liege waffles. Because her recipe seems pretty true to most forms of the non-vegan “original” I’ve seen, I don’t attempt to repeat the basic Liege here.

The vegan Liege waffle recipes sat dormant until I learned that at least one local vendor would soon be serving the egg- and butter-laden Liege, and a bit of research suggested they were also catching on elsewhere beyond their homeland. I decided it was time to help spread the word that even Liege waffles can be veganized. Regardless of their ethical stance, restaurants and street vendors can enjoy logistical and economic benefits through using vegan waffle recipes, by reducing or eliminating their need to stock highly perishable eggs, butter, and milk.

If you don’t mind the extra work involved with cleaning your waffle maker, I also encourage you to experiment a bit with these recipes, if they’re not just right for you. Comments, including modifications that worked for you, are very welcome. We want these recipes to be as good as possible, so that we have some stellar vegan options in this area.

Very Important Tips for Baking Vegan Liege Waffles

Prior to your first vegan Liege cooking adventure, there are several things to be aware of. These waffles are amazing, but they do require above-average preparation and cleanup efforts. Thus, I don’t recommend them to the casual beginner looking for a quick and easy waffle. Vegan Lieges are for true vegan waffle aficionados, those who really like to get down, dirty, and crazy in the kitchen. Also, I don’t recommend them if you have only one really nice waffle maker and are trying to keep it in top condition. I actually have a separate waffle maker that I use just for occasional Liege baking.

Due to the very high sugar and margarine content, these waffles will cause a gooey residue to accumulate on your waffle iron. If not cleaned after each batch of waffles, major sticking will develop, and the coating may become difficult to remove. After your waffle iron has been unplugged for at least 5 minutes, but before it’s cool, clean the inside using pieces of crumbled-up paper towel on the end of a chopstick. To avoid any risk of fire, dip the paper towels in water before discarding.

My experience has been that the grids don’t need to be cleaned perfectly after each batch, at least not if the iron isn’t sitting for several weeks at a time between batches, because some of the oil and sugar residue will re-melt the next time the iron is heated. However, you do need to get out at least some of the residue. Every few batches, you may need to resort to some type of non-toxic soap and water solution, being very careful not to get water inside the iron.

Although Liege waffles contain a great deal of margarine, you still need to spray the iron grids with oil prior to each waffle. This will help to reduce sticking due to the caramelized sugar.

If possible, open a window while cooking them, and do not cook immediately beneath a smoke detector. The sugar may create a bit of smoke.

Plan to get your hands messy while making these—you’ll have to knead dough and then mix it with your hands after you’ve added ingredients including margarine.

Despite all of the above, I still believe that making an occasional batch of vegan liege waffles is well worth it. I’ve watched piles of these quickly disappear at a few parties, and it’s one of the few types of waffles that you can serve a few hours after making them, even without reheating.

Because pearled sugar can be difficult to find, and because some individuals prefer less refined sugars, the recipes provide the option of using actual pearled sugar, crushed sugar cubes, or coarser granulated sugars such as turbinado or demerara. The former two provide the most authentic taste and texture. Swedish or Belgian pearled sugar can be ordered online, and Swedish pearled sugar is available at some Ikea stores.

Don’t be discouraged if you don’t bake Liege waffles just right on the first try, as it takes a little practice to avoid overcooking or undercooking. Happy Lieging!

When I asked for feedback last year regarding other ideas for vegan food celebrations, the great ideas you mentioned included vegan pizza parties. As I noted, our current focus would remain on vegan waffle parties, ’cause there’s still much to do. Thus, I was excited to see that VegNews, vegan blogger Quarrygirl, and Chicago Soydairy have teamed up to promote a new day celebrating a specific vegan food: Vegan Pizza Day (Saturday, January 29).

vegan pizza waffles

What’s great about this event is that it encourages support of restaurants offering vegan options, and it meshes nicely with the already-established Vegan Drinks events.

To honor Vegan Pizza Day a week early, and to help them get the word out, today we ate vegan pizza waffles for lunch. Hopefully this also provides an idea for those of you who don’t have vegan pizza in your area yet.

Yeast-raised vegan waffles, because of their slightly chewier texture, are best for this task. I had planned to bake up a fresh of waffles, but Jen talked me into reheating some frozen ones from a few weeks ago in the toaster. It worked very well. After toasting the waffles slightly, we topped them with spaghetti sauce, chopped vegan sausage, vegan cheese, a drizzle of olive oil, black pepper, and cayenne, and microwaved until the cheese was slightly melted. Jen petted LeMew to distract him from the waffles as I snapped a few pictures. (See his “overly curious” look?)

LeMew wants vegan pizza waffles

The Yeast-Powered Vegan Waffles recipe would work well for this, as would the Yeast-Raised Waffles, Yeast-Raised Gluten-Free Buckwheat Waffles, or Caramelized Onion and Garlic Waffles in the GVWC. (The Umami Mama Waffles, I’ve been told, taste like pizza even without any toppings–but it is hard to have too many toppings.)

I won’t reveal which specific brand of vegan cheese we used, although I will say that Chicago Soydairy’s delicious ice cream will be going on my waffles again when the weather gets warmer here. It’s hard to beat the vegan ice cream ‘n’ waffles combo–but vegan pizza waffles certainly satisfy the savory urge.

I hope the first Vegan Pizza Day has a great positive impact!