Have yourself a waffle dinner with savory vegan mac 'n' cheese waffles topped with chili and ranch dressing.
4 Full Belgian Waffles
2 cups small elbow macaroni
1 cup vegetable broth
1/3 cup canola oil
1/4 cup full fat coconut milk
1 tablespoon tomato paste
1 1/2 cups all-purpose flour
1/2 cup nutritional yeast
1 tablespoon baking powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 tablespoon sugar
2 1/2 cups shredded vegan cheddar cheese
1 cup crispy onions
Vegan ranch or chili, for dipping
Bring a pot of salted water to a boil. Add macaroni and cook until al dente. Drain and set aside.
Preheat waffle iron.
In a small mixing bowl, whisk together the vegetable broth, canola oil, coconut milk and tomato paste and stir until tomato paste is completely combined.
In a large mixing bowl, whisk together the flour, nutritional yeast, baking powder, garlic and onion powders, black pepper and sugar. Stir in the shredded cheese and crispy onions.
Add wet ingredients to the dry, and stir with a rubber spatula until combined; do not over-mix.
Ladle about a cup of batter for each full waffle. Cook for about 5 minutes, or until the waffle iron beeps. Open iron slowly to make sure waffle isn’t sticking to the top. Using two forks to remove the waffle from the iron.
Serve immediately, or place on a cooling rack to avoid sogginess.
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