Amy Lanza
Savory Vegan Cheesy Broccoli Waffles
Take waffles from sweet to savory with this veg-forward take on the brunch classic.
October 13, 2024
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 garlic
¼ cup nutritional yeast
2 cups unsweetened vegan milk
⅔ 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 cilantro
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.
- 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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