Look out! hot for food got a waffle iron and now we've got super vegan powers! I know, I know, we're late to the waffle party. But I honestly have no idea what took me so long to get one of these things. They're not even expensive! I spent $30 to get one on sale and it's totally worth every penny - well they don't make pennies anymore, but you know what I mean.
I tested it out for the first time in the latest episode of RECIPE?! If you have yet to watch this series on our YouTube channel you're missing out! They're proving to be the most popular videos of ours. Don't forget we post every Wednesday!
The point of this recipe is to use leftover mashed potatoes from Thanksgiving or some holiday feast, but if you want to start entirely from scratch I'll explain all that too!
READ THIS UPDATE: to the "random reader" who commented that putting potatoes in the food processor makes them gummy... you are correct! And I didn't know that. Although these were still entirely edible and very tasty... so no complaints... I just thought I needed a "batter" for the waffle iron. So scrap doing what I did in the video and just fold everything into the potatoes. You DO NOT need the non-dairy milk. According to the YouTube comments, you don't even need the flour or baking powder! You can just rough mash the potatoes by hand, fold in the caramelized onions and spices and then plop it on the iron. I'll try that soon and work at perfecting this one for ya!
** makes 5 whole waffles or 20 quarter pieces for a party platter, as pictured
potato waffle ingredients:
3 C mashed potatoes (3-4 C of peeled, cubed & boiled potatoes, mashed which was 3 medium sized yellow potatoes)
1 C sliced onion
1 tbsp vegetable oil (or vegan butter)
3 tbsp nutritional yeast
2 garlic cloves
1 tsp dried basil
1 tsp chili powder
1/2 tsp nutmeg
1/2 tsp sea salt
1/4 tsp ground pepper
fresh salsa ingredients:
2 vine tomatoes, diced
1 shallot, finely chopped
1/2 C cilantro, finely chopped
1/2 lime, juiced
sea salt & ground pepper, to taste
5-6 C baby spinach
our almond ricotta, thinned out with non-dairy milk & apple cider vinegar
OR our cashew sour cream or a vegan sour cream product!
Heat a pan over medium heat and caramelize the sliced onion with vegetable oil. This will take approx. 10-12 mins. Stir occasionally and lower the heat if the onions start to burn.
Once the onions are caramelized combine them with mashed potatoes, nutritional yeast, garlic, basil, chili powder, nutmeg, sea salt, and ground pepper.
Heat your waffle iron as per instructions on your appliance and ensure it's coated in a thin layer of oil to prevent sticking. Scoop out about 2/3 C of the batter into the centre of the iron and use a spatula to evenly distribute it around slightly. You don't need to spread it too thin as the lid of the waffle iron will do that for you while it cooks. Close the lid and cook for 7 to 8 minutes - maybe longer depending on your waffle iron!
Remove the waffle from the iron - I had to unplug mine and flip it upside down onto a rack every time I made a waffle?! Is this just cause my appliance is cheap? The waffles are quite delicate so piercing with a fork seemed too risky for removal.
You can keep the waffles in a low temperature oven on a rack or baking tray to keep them warm and staying crisp while you prepare the rest of the toppings. But you'll have plenty of time in between waffle making to prepare what you need... it's a long wait time!
Sauté spinach in the same pan you used for the onions until it's just wilted.
Combine the ingredients for the fresh salsa in a bowl.
Top waffles with sauteéd spinach, fresh salsa, and sour cream or ricotta.
You can also experiment with different toppings. How about dipping them straight up into our nacho cheese sauce... magical potato on potato action!
Here's another version of simple potato waffles used for a thanksgiving idea!