These Vegan Waffles Will Make Your Mouth Dance!
Vegan Waffles today on #lunchbreaklive. These are simple to make, delicious, and crispy on the outside, fluffy on the inside. This is one of those recipes that are very difficult to mess up, so I hope you give it a try. Dani Rukin aka The Daring Vegan joins us in the kitchen, showing how to make this scrumptious breakfast favorite! Let’s check it out.
Waffles today on #JaneUnchained News #LunchBreakLIVE. Crispy on the outside, fluffy on the inside. Hard to screw up. Totally vegan and from scratch! Dani Rukin aka The Daring Vegan in the kitchen!Flax seed egg, oat milk buttermilk, featuring Miyoko's butter and vegan PETA (People for the Ethical Treatment of Animals) gloves, a nod to Bernie Sanders' gloves from Inauguration Day and Animal Save Movement t-shirt.
Posted by Jane Unchained News on Saturday, March 27, 2021
The Daring Vegan
Dani Rukin (aka The Daring Vegan), is a #JaneUnChained citizen journalist and fearless, outspoken warrior for animals, tirelessly traveling the globe spreading the message of compassion, truth, equality, and justice for all. She is an incredible activist for the animals and the planet. Dani is also a pretty damn good cook too and she has many vegan recipes up her sleeve. In fact, she has been on #LunchBreakLIVE several times, either cooking up amazing meals or traveling the globe showing us all the vegan options that exist around the world. One of my favorites was a great episode where she showed us how to make vegan breakfast cookies. I mean who doesn’t want a cookie for breakfast? Check out that episode HERE.
Dani is also one of the contributing writers in Brittany Michelson’s just-released book, Voices for Animal Liberation: Inspirational Accounts by Animal Rights Activists. Her piece, “How I Made the Connection: Gay Rights, Feminism, and Animal Liberation”, speaks truth to power and calls readers forth to make the connection between the exploitation of animals and all other forms of injustice.
Let’s Eat Some Vegan Waffles!
Making vegan buttermilk is so easy and the waffles come out fluffy and crispy with the same great taste as traditional waffles, if not better. Vegan Waffles and Pancakes are my absolute favorite. I could eat them for breakfast, brunch, lunch, or dinner! Any time of the day works for me. The fluffier the better, and these waffles appear to be super fluffy on the inside, as they should be! Be sure to add toppings and add-ins: You could drizzle them in maple syrup, whipped cream, vegan butter, lemon curd, fresh berries, sliced bananas, vegan Nutella, slivered almonds, or caramel drizzle. Customize your waffle batter with tasty add-ins. You could use dairy-free chocolate chips, sliced bananas or strawberries, peanut or almond butter, blueberries, a hint of cinnamon or pumpkin spice. Give the recipe a try and let us know how you liked them! The recipe is below.
- FLAX EGGS
- 1/4 cup ground flaxseeds
- 1/2 cup water
- VEGAN BUTTERMILK
- 3 1/2 cups soy milk
- 2 tablespoons apple cider vinegar
- THE REST
- 2 cups all purpose flour
- 1 1/2 cups whole wheat pastry flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1/3 cup granulated sugar
- 1/2 cup melted coconut oil
- 2 teaspoons pure vanilla extract
- Preheat waffle iron according to manufacturer's instructions.
- Make the Flax Eggs: In a small bowl, combine the ground flax and water. Stir, and set aside to thicken.
- Make the Vegan Buttermilk: If your milk is cold, warm it for a minute in the microwave, otherwise it will cause the coconut oil to harden in the batter. In a large measuring cup or bowl, measure 3 1/2 cups of plant-based milk. Add the apple cider vinegar (or lemon), stir a little with a spoon and set aside to curdle.
- In a large bowl, whisk together the flours, baking powder, salt and sugar.
- Add the flax eggs, vegan buttermilk, melted coconut oil and vanilla to the dry ingredients. Stir until just combined with a large wooden spoon, being careful not to over mix. The batter should be fairly thick, if it's too runny add a few tablespoons more of flour. If it's too thick, add a little more water.
- Spray waffle iron with oil (unless your waffle iron is non-stick).
- Pour the recommended amount of batter onto hot waffle iron (I pour about 1/4 cup in the center), and cook until the waffle is golden brown on both sides.
- Serve immediately, or keep in a warm oven (200 degrees F) until ready to serve. Top with fresh berries, coconut whip, vegan butter, maple syrup and anything else you like!
tablespoons more of flour. If it’s too thick, add a little more water.
Don’t over-mix the batter. Mix until everything has just combined for
the lightest, fluffiest waffles. If there are lots of lumps, just let
the batter rest for 10 minutes so they can dissolve.
If you’re not ready to serve the waffles immediately, keep them in a
warm oven (200ºF) until you’re ready to serve. This will keep them
crispy and hot. How to store leftovers Wrap the leftover waffles individually or seal them in a container.
Store them in the refrigerator for 3 to 4 days. To freeze the waffles, place as many as you can in a freezer-safe bag.
They freeze very nicely and will last for up to 3 months. Pop the frozen or chilled waffles in a toaster until they’re warmed
through and crispy.
Thanks For Joining Us For The Best Vegan Breakfast/Lunch Ever!
I absolutely LOVED this episode of #LunchBreakLIVE because I LOVE breakfast any time of day! Dani was on before, showing us how to whip up another delicious vegan breakfast using Just Egg. You can check out that episode HERE. And if you are looking for other easy plant-based recipes to try, be sure to head on over to the #LunchBreakLIVE page where we have a ton to choose from. Until next time…keep cookin’!