Last week I was recruited to stay with my grandchildren, ages 10 and 12, for a few days while their parents went on a mini vacation. My grandchildren are not vegan but are aware that I am and as much as I would like to convert them, my job as a grandparent is not to do so. Hopefully, in time, they will come to that decision on their own. At their house, I located an underused waffle iron and put it to good use.
For breakfast one morning I made vegan waffles and they were a hit. I even made more than they could eat at one meal so I could package them, separated by sheets of waxed paper and freeze them. When my kids were little I often made an excessive amount of waffles specifically so they could be frozen, reheated in a toaster and had for breakfast on rushed-for-time weekdays. On Sunday, I planned to make a vegan family dinner that hopefully they would enjoy. We had Gardein Mandarin Crispy Chick’n, baby maple glazed carrots and mashed potato waffles. Potato waffles are super easy to make and because they are shaped like a waffle, seem to satisfy picky eaters.
I searched the internet for recipes and found several so using them as guides, I improvised with my own version.
5-7 medium potatoes, peeled and cubed
1 small onion, diced
¼ cup nutritional yeast
¼ cup avocado oil
1 T. smoked paprika
¼ to ½ cup plant based milk (I used cashew milk)
Salt and pepper to taste
Boil potatoes and onion until potatoes are cooked enough for mashing (about 20 minutes)
Mash potatoes with the rest of the ingredients adding milk last and slowly until potatoes are of a very thick consistency (you don’t want them to be runny). For this process, I usually use a hand mixer.
Heat waffle iron until it is very hot. Quickly spray it with a spray-on oil and put a large scoop of potato in the middle of the iron and close the lid. You will have to use your waffle iron instructions to help you determine how much to put in it and for how long to cook it. The waffle iron I used signified with a ding when they were ready. I simply tipped the iron on it’s side to release the potato which was nicely browned and crispy on the outside.
These are a nice change from regular mashed potatoes and are similar to potato pancakes in taste. Topped with a little vegan butter or, in the case of the kids, some ketchup and they pleased everyone.
Susan is our resident vegan. She’s been a vegetarian for 20 years, and a vegan for 4. She has researched both lifestyles extensively and is constantly exploring new recipes, add her own twist. She is a long time SPUD customer, and now our very own resident vegan blogger!