... Vegan And Gluten-Free Potato Waffles | Dance of Stoves

Vegan And Gluten-Free Potato Waffles

Vegan and Gluten-Free Potato Waffles - These vegan and gluten-free potato waffles are very healthy and nutritious and ideal to take in a lunch box to school or work. Also, Who can freeze them?
Our waffle maker is fuming! 

Well, it was, because we haven't brought it to Germany and although we do well without it, the truth is that we miss it. ? 

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It is very comfortable, clean and delicious dishes are made that we used to prepare in the oven in much less time, such as our falafel waffles which are one of my favourite dishes.

These potato waffles are to die for; they are very filling and perfect for carrying in a lunch box when we eat out. 

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You can add your favourite sauce! 

We love this healthy ketchup that comes together in no time and is a healthy alternative to commercial ketchup. 

If you also accompany the waffles with a rich salad, you have a very complete, healthy and delicious dish.

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The good thing about waffles is that they can be prepared in large quantities and frozen when they are cold, then you leave them at room temperature for a while and reheat them in the same waffle iron; it is sooo practical!

Also Read: Vegan Hummus Sandwich Recipe

Vegan and Gluten-Free Potato Waffles - These vegan and gluten-free potato waffles are very healthy and nutritious and ideal to take in a lunch box to school or work. Also, Who can freeze them?
We do not include photos of the step by step of our recipes because we honestly do not have much time, although at least we try to make one for the masses to make it more comfortable for you to make this type of dish. 

Also Read: Polvorones Recipe {Or Mexican Wedding Cookies!}

Whenever I make a recipe from a book or another blog, and there is no photo of the dough, I usually feel a bit insecure until I finish the recipe because I don't know if it is going well or not. ? 

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We hope you find it helpful!

Vegan and Gluten-Free Potato Waffles - These vegan and gluten-free potato waffles are very healthy and nutritious and ideal to take in a lunch box to school or work. Also, Who can freeze them?
TIPS:

  • You can use the type of potato and vegetable milk that you want. Although the batter will be less creamy, you can also use water, and the waffles will have less flavour.
  • Potatoes can also be cooked in another way: boiled, baked, etc.
  • If you do not find nutritional or beer yeast, you can eliminate this ingredient or add a bit of average beer, although the idea is to add less milk.
  • You can use any flour, although you may have to add more or less amount. Add it little by little until you get a dough similar to the one in the third photo.
  • Instead of the garlic, you can use chives, any other vegetable or not add anything.

Vegan and Gluten-Free Potato Waffles - These vegan and gluten-free potato waffles are very healthy and nutritious and ideal to take in a lunch box to school or work. Also, Who can freeze them?
PRODUCTS USED TO MAKE THIS RECIPE (AFFILIATE LINKS):

Cuisinart WAF-F20P1 Waffle Iron

Vegan and Gluten-Free Potato Waffles - These vegan and gluten-free potato waffles are very healthy and nutritious and ideal to take in a lunch box to school or work. Also, Who can freeze them?
Vegan and gluten-free potato waffles

Vegan and Gluten-Free Potato Waffles
These vegan and gluten-free potato waffles are very healthy, nutritious, and ideal for taking in a lunch box to school or work. Also, Who can freeze them?

  • Author: Dance of Stoves
  • Preparation: 5 mins
  • Cook: 40 mins
  • Total: 45 minutes
  • Servings: 8 (1x), 16 (2x), 24 (3x)
  • Category: Main Dish, Gluten-Free, Breakfast
  • Cuisine: Vegan, American

Ingredients SCALE (1x)

  • 450 g of peeled potatoes (1 pound)
  • 1/2 cup of soy milk (125 ml)
  • Four tablespoons nutritional or beer yeast
  • Two teaspoons onion powder
  • One teaspoon garlic powder
  • One teaspoon of sea salt
  • Black pepper to taste
  • 1 cup of buckwheat flour (140 g)
  • Two chopped garlic sprouts (optional)

Ingredients SCALE (2x)

  • 900 g of peeled potatoes (2 pounds)
  • 1 cup of soy milk (250 ml)
  • Eight tablespoons nutritional or beer yeast
  • Four teaspoons onion powder
  • Two teaspoon garlic powder
  • Two teaspoon sea salt
  • Black pepper to taste
  • 2 cups of buckwheat flour (280 g)
  • Four chopped garlic sprouts (optional)

Ingredients SCALE (3x)

  • 1350 g of peeled potatoes (3 pounds)
  • 1 1/2 cups of soy milk (375 ml)
  • 12 tablespoons nutritional or beer yeast
  • Six teaspoons onion powder
  • Three teaspoon garlic powder
  • Three teaspoon sea salt
  • Black pepper to taste
  • 3 cup of buckwheat flour (420 g)
  • Six chopped garlic sprouts (optional)

Instructions

  1. Peel and chop the potatoes and steam them for about 15-20 minutes or until tender.
  2. Put the potatoes in a bowl and let them cool a bit.
  3. Add the rest of the ingredients except the flour and the garlic sprouts and stir until they are well integrated.
  4. Add the flour and stir again. Add the garlic sprouts and start again. The mass has to be similar to that of the third photo.
  5. Preheat your waffle iron and when it is ready, place the mixture on the waffle iron. Close the lid and cook over medium heat (we put it in the 3 out of 5 positions in our waffle iron) for about 5 or 7 minutes or until they are golden brown, and you can easily lift the lid of the waffle iron. It is difficult for you because they are not ready, and they will break if you open them.
  6. Serve as is or with your favourite sauce (we use ketchup).

HAVE YOU MADE THIS RECIPE?

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