Savory Veggie Waffles

(vegan, gluten-free)

This high-fiber, high-protein dish is meant to be eaten as a main course, topped with extra cheese, guacamole, and/or your favorite salsa, be it a homemade chunky mango salsa (seen in the picture) or store-bought mild picante. The recipe is versatile, and the vegetables and cheese can be adjusted to suit your taste. Had I been making these only for myself, I might have gone with chopped broccoli, mushroom, tomato, jalapeno, and vegan cheddar cheese. However, cauliflower works incredibly well when grated because it has a mild flavor and is a good source of vitamin C and fiber as well as cancer-fighting glucosinolates.

Cauliflower contains a lot of water, which is released when one grates or shreds it. Therefore, it is wise to start with 1½ cups of milk in the recipe, add all the vegetables and cheese, and add extra milk to the final batter as needed until it reaches its desired consistency. Furthermore, you may need to cook the waffles longer than expected since the liquid inside the vegetables steams the waffles from the inside.

Leftover waffles can be stored in the refrigerator, but they are best reheated in a toaster oven to regain crispness.

INGREDIENTS

• Waffle Batter
  • 1 cup masa corn flour
  • ½ cup millet flour
  • ½ cup sorghum flour
  • ¼ cup tapioca starch
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon oregano
  • 2 tablespoons ground flaxseed
  • 6 tablespoons water
  • 1½-2 cups plant-based milk
  • ¼ cup mild-flavored vegetable oil (e.g. canola)
• Vegetables and cheese
  • 1 cup grated raw cauliflower
  • ½ cup grated raw carrot
  • ¼ cup chopped tomato
  • ¼ cup aromatics (onion, garlic, bell pepper)
  • ¼ cup vegan or milk-based shredded cheese (co-jack or cotija)

INSTRUCTIONS

1. Mix flaxseed in water and let sit for 10-15 minutes to thicken.
2. Whisk together masa flour, millet flour, sorghum flour, starch, sugar, baking powder, salt, and spices.
3. Mix together dry ingredients, flaxseed mixture, milk, and oil to make a batter. Add more milk as necessary to make a thick but still runny batter.
4. Mix in vegetables and cheese.
5. Cook in greased waffle iron, with about ¼ to ⅓ cup batter per waffle.
6. Serve with salsa or pico de gallo.

Makes 12-16 waffles.

NUTRITION

Serving size: 1 waffle (12 count/16 count)
164/123 calories, 3.1/2.4 g protein, 2.0/1.5 g fiber, 6.9/5.2 g fat, 23.1/17.4 total carbs