We spent a day in Brussels on our way back from Paris to Berlin, I was really excited to get fries, chocolate, beers and waffles. After a tasty lunch at CHYL we started walking in direction of the center but the weather quickly turned for the worse and before long it started pouring. As a result we barely got to see anything and went back early to our hotel without tasting any of the things we wanted to. I was left with an unfilled desire for waffles so as soon as we got back to Berlin I decided to make these Potato & Chive Waffles.
These savoury waffles are equally delicious for breakfast, lunch or brunch. They definitely satisfied my waffles cravings. I served them alongside pickles, avocado and a tomato salad but feel free to use whatever you like. I dedcided to add nutritional yeast to this recipe but you can of course omit or replace with some cheese if not vegan.
If you make my Vegan Potato & Chive Waffles don’t forget to tag me on Instagram as @berlinandcoconuts, I’d love to see your recreations!
- 2 tbsp flaxseed meal
- 5 tbsp water
- 2 cups mashed potatoes, 650 grams
- 1 cup of flour
- 1/2 cup plant based milk, I used oat 120 ml
- 4 tbsp vegan margarine
- 3 tbsp fresh chives
- 1 tsp garlic powder
- salt and pepper, to taste
- nutritional yeast, optional
Start by making your flax egg. In a bowl, mix the flax meal and the water. Set aside.
Turn on your waffle iron.
In another bowl, mix all the dry ingredients.
Add the rest of the ingredients to the flax egg mixture. Mix well and then add to the flour mixture. Mix until smooth.
Grease your waffle iron if needed and cook your waffles for 4-5 minutes.
Serve immediately and enjoy!