These golden Vegan Hash Brown Waffles are crispy, savory and loaded with veggies, making them the perfect breakfast food. A gluten-free, soy-free and nut-free recipe.
Jay and I share a savory tooth, and sometimes, as a weekend breakfast treat for him and for me, I make these savory, veggie-loaded hash brown waffles.
Around here our past couple of weekends have been washed out by grey, dreary skies and rain, which means we have been staying in and and cooking and eating. A lot. Not that anyone’s complaining, with foods like these waffles to brighten up our days.
They come together fast, and they look so pretty, they are great to serve to company too, for breakfast or brunch. All you need to make them are:
-Yellow or red potatoes
-Brown rice or any rice flour
-Chickpea flour, which is optional. I like chickpea flour because it adds more protein into the meal, but I also like to leave it out at times because its flavor is strong and hard to miss even in small quantities.
-Aquafaba, that chickpea brine you just can’t have enough of
-Salt and ground black pepper
-Veggies like bell peppers, grated carrots, scallions or spring onions, and onions
I also throw in a dash of turmeric for the healthiness and the pretty color, although it’s completely optional.
You can use any kind of waffle maker you have, but a regular waffle maker will make crispier waffles, which I rather prefer, and a Belgian waffle maker will make thicker waffles that are crispy on the outside but soft inside. Each has its own charm, so you decide.
If you try these waffles, be sure to let me know how they turned out for you.
These golden Vegan Hash Brown Waffles are crispy, savory and loaded with veggies, making them the perfect breakfast food. A gluten-free, soy-free and nut-free recipe.
- 10 yellow or red potatoes, grated
- 1/2 cup aquafaba or chickpea brine
- 1/2 cup rice flour
- 1/2 cup chickpea flour (you can leave this out and just use more rice flour instead)
- 1 large bell pepper, any color, cut in a fine dice
- 1 medium onion, finely diced
- 3 spring onions or scallions, finely chopped
- 1/2 tsp turmeric (optional)
- 1 tsp ground cumin
- Salt and ground black pepper to taste
Place the grated potatoes in a kitchen towel and squeeze out as much moisture from them as you can. You should have about four packed cups of potatoes.
Place the potatoes in a bowl and add all the remaining ingredients. Mix well. The mixture won't look like a batter, but it will bind when you bake it in the waffle iron.
Heat the waffle iron according to manufacturer instructions. If you have an iron with temperature settings, set it to medium heat. Spray with cooking spray.
Add a heaping half cup of the waffle batter in the center of the waffle iron. Don't spread it around, just close the waffle iron and let the waffle cook. Once the waffle is cooked and golden brown, remove it to a plate and serve.
***
More savory vegan breakfast recipes:
Black Eyed Peas Sweet Potato Pancakes
Spinach Breakfast Potato Cobbler
Savory Herb French Toast
HI Vaishali, I have never used a waffle iron so don’t have one but these look yummy so am wondering if I could just cook them like a pancake in a fry pan? Or is the batter different so not adaptable?
Yes certainly you can bake them on a griddle like pancakes!
Love all the ingredients in these waffles, they look so good!!