These vegan waffles have a wonderful taste and texture, thanks to aquafaba. Though the waffles have a nice crunch and are lightly sweet, you can use vanilla-flavored plant milk if you’re looking for extra sweetness.
Aquafaba is the thick liquid that comes from soaking or cooking beans or legumes—it’s the liquid you see when you open a can of chickpeas. Aquafaba is often used in vegan baked goods as an egg substitute, as its texture and composition of starches and protein make it useful for thickening, binding, emulsifying, and foaming.
You can use the liquid from canned or boxed chickpeas or other beans, or make your own.
- To make the Sweet Potato Butter, place a steamer basket in a large pot with about 2 inches of water. Cover and bring to a boil over medium-high heat. Add the potatoes, cover, and steam for about 10 minutes, until very tender when pierced with the tip of a sharp knife. Remove from the heat and transfer to a bowl to let cool.
- Transfer the potatoes to a food processor. Add the maple syrup, plant milk, tahini, vanilla, cinnamon, and salt (if using). Puree until smooth. Chill in the refrigerator until ready to serve.
- To make the waffles, combine the plant milk, applesauce, aquafaba, and vinegar in a bowl. Stir to combine.
- Combine the oats, flour, sugar, baking powder, salt, and cinnamon in a food processor. Pulse until a coarse meal forms.
- Add the wet ingredients into the dry ingredients and mix well. Let the batter stand for 5 minutes.
- Heat the waffle iron according to the manual instructions.
- Add ½ cup of batter to each mold in the waffle iron. Cook for 5 to 7 minutes. Using a wooden chopstick or a silicone spoon, remove the waffle from the iron. Let cool for a moment.
- Serve warm with the Sweet Potato “Butter”.
- For best results, use a waffle iron with a nonstick surface. If the waffles get soft, reheat in a toaster or oven at 350˚F for 10 minutes, until crispy. If you don’t want to make the sweet potato spread, serve with maple syrup and fresh fruits.
Photo by LA Food Photography.