The simple purchase of a waffle iron has ensured that my Sundays will never be the same again.
Ok, perhaps this is an exaggeration. I’m not spending every Sunday making waffles, but I am now doing it quite often and with great enthusiasm. My son, previously used to the packet variety, is also greeting this new endeavour with relish and has yet to turn down an offering.
If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!
It is hard to find pre-made vegan waffles. I’ve certainly yet to do so (feel free to drop in the comments your favourite vegan waffle location), so making your own is the best option.
This is a simple waffle recipe to get you started and takes advantage of the season’s abundance of fresh cranberries. If there are none available when you come to make these then just switch to another berry (frozen mixed berries from the supermarket work well).
Get your waffle iron hot before cooking (I have mine set to just a notch below full temperature) and I have found that 9 minutes is the perfect cooking time for my iron. You may have to experiment a little with yours to get the perfect crunch.
ORDER YOUR COPY OF MY COOKBOOK
GOING VEGAN FROM AMAZON
AVAILABLE IN BOTH PAPERBACK AND KINDLE FORMAT
Prep time: 15 minutes. Cooking time: 25 minutes for the cranberries, 9 minutes for the waffles.
For the Cranberries:
50g vegan margarine
300g fresh cranberries (or other berry)
175ml cranberry juice
3 tbsp redcurrant jelly
1 tsp ground cinnamon
¼ tsp ground mixed spice
For the Waffles:
300g plain flour
100g semolina flour
¾ tsp salt
4 tsp baking powder
600ml vegan milk
2 tsp cider vinegar
5 tbsp sunflower oil
5 tbsp maple syrup
2 tbsp dark brown sugar
Oil for greasing
About 2 tsp ground cinnamon to dust
Vegan pouring cream to top
First make the cranberry topping. Melt the margarine in a saucepan and cook the cranberries for 2-3 minutes, until starting to soften. Now add the rest of the cranberry ingredients and bring to the boil. Gently simmer, stirring from time to time, for 20-25 minutes, until you have a soft, jam-like consistency.
Now make the waffles. Put the two flours, the salt and the baking powder into a large mixing bowl and stir to combine. Now add the milk, vinegar, oil, maple syrup and brown sugar and whisk together until you have a smooth batter. Transfer to a pourable jug and set aside.
Preheat your waffle iron to a fairly hot setting, then brush the top and bottom with a little oil (you can also use an oil spray for this).
Once the iron is hot enough, pour in some of the batter, until it reaches the top of the grooves on the bottom plate. Don’t overfill as it will spill out over the sides while cooking (you may have to experiment to get the right amount). Cook for approximately 9 minutes, until the waffle is golden and crispy, but not burnt.
Serve on a plate, then generously dust with the ground cinnamon. Top with the warm cranberry mixture and then drizzle on the vegan cream.
This is a great recipe if you have some leftover rhubarb in your garden, in addition to some fresh blueberries, available now in most supermarkets if you don’t grow them. It’s the kind of thing you can throw together late one evening, as it only requires the occasional stir. You can then leave it to…
This is the perfect time of year to be experimenting with cold and light food. Easy items that you can store in the fridge and eat over a few days as the mood takes you. Dips are great for outdoor eating. You can put a selection of homemade dips on the table on any occasion,…
You can get asparagus imported all year round in most supermarkets, but British asparagus has its growth season between May and July, with early appearance often at the end of April. Now is the perfect time to make use to these green spears in your everyday cooking. My choice for this recipe was to roast…
April 23rd marks the start of asparagus season and we are now starting to see British asparagus appear on the shelves. Young asparagus is a thin and tender vegetable that is perfect for cooking a variety of dishes. It cooks quickly, so you must keep an eye on it. The more mature plant is thicker…
What is it about a plate of plump vegan meatballs in a rich tomato sauce, nestled comfortably on a soft pillow of spaghetti that is so satisfying even before a single mouthful is taken? It is a dish where even the sight and smell of it has its own umami. It creates thrilling anticipation from…
To veganise something like Enchiladas now is incredibly easy with the variety of ingredients available in most supermarkets. For this one I have used fresh vegan mince, along with mushrooms and onions for the chilli base. Don’t worry if you don’t like eating vegan mince, you can always substitute this chilli for my Sweet Potato,…
I first tried this dish about 25 years ago, when my Spanish girlfriend made it for me in a bedsit we shared in North London back in the mid-nineties. It was cooked on one of those old Baby Belling stoves that you would often see in bedsits back in those days (they might still have…
We’ve been enjoying packets of vegan fudge in our house for quite a while now and a recent conversation with my wife got me thinking about how great it would be to have the fudge in a cookie, just like it was chocolate chip. This recipe is the product of that discussion: a very simple…