Chic Vegan

Vegan and Fabulous!

Zsu Dever's Classic Vegan Waffles

Classic Vegan Waffles

By

The two most important aspects of a great waffle are crisp exterior and moist and fluffy interior. These vegan waffles deliver big. To make great make-ahead waffles, undercook them by about 1 minute and freeze. When you’re ready for them, just toast and enjoy. Serve with vegan butter, maple syrup, or preserves.

Classic Vegan Waffles from Aquafaba by Zsu Dever

Classic Vegan Waffles
 
Save Print
Author:
Yield: 10 to 12 (3 x 3-inch) waffles
Ingredients
  • 2 cups unbleached all-purpose flour
  • 3 tablespoons granulated organic sugar
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 cup nondairy milk
  • ½ cup aquafaba (see Note)
  • ¼ cup canola or other neutral oil
  • 1 teaspoon pure vanilla extract
Instructions
  1. Combine the flour, sugar, baking powder, and salt in a medium bowl. Whisk or sift to distribute the ingredients equally.
  2. Combine the milk, aquafaba, oil, and vanilla in a small bowl and mix well. Add the milk mixture to the flour mixture and whisk gently into a smooth batter. Set the batter aside to hydrate while the waffle iron heats up.
  3. Heat the waffle iron according to the manufacturer’s instructions, and add the required amount of batter to the hot iron (usually about 1 cup of batter). Cook until the desired doneness is reached and transfer the waffles to a wire rack. The waffles will become crisp in about 30 seconds. Serve hot.
Notes
Although aquafaba is best if homemade using the recipe provided in the book, you can use aquafaba from canned chickpeas. Use the organic, low-sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer. Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil. Reduce to a simmer and cook until the liquid reduces by ⅓. Cool the aquafaba completely before using.


From Aquafaba, copyright © 2016 by Zsu Dever. Used by permission.

 

About Zsu Dever

Zsu Dever has been involved in the restaurant business most of her life. She hails from a long line of culinary professionals and restaurateurs. She is the author of Everyday Vegan Eats and Vegan Bowls (published by Vegan Heritage Press) and publishes the blog Zsu's Vegan Pantry. Zsu is a passionate vegan and resides in San Diego, CA, with her three wonderful children, her three adorable felines and her one amazing husband. To learn more visit www.ZsusVeganPantry.com.

Reader Interactions

Comments

  1. Ronja S says

    So I made these waffles the second time this morning and my husband and I can not get enough of them! I use much less sugar and a little less fat but it works just as fine. Amazing recipe, thank you so much. And I am always excited for ways to use aquafaba.