Vegan Potato & Hummus Waffles- Gluten-Free Recipe

Last Updated on 6 months ago by Neha Deshmukh

Vegan Potato & Hummus Waffles – Gluten-Free Recipe

Hey everyone! I’m so excited to share this recipe with you – it’s become a total weekend staple in my house. Seriously, who doesn’t love waffles? But these aren’t just any waffles. They’re packed with flavour, super easy to make, and completely vegan & gluten-free. Plus, they’re a brilliant way to use up leftover mashed potatoes! Let’s get cooking, shall we?

Why You’ll Love This Recipe

These vegan potato and hummus waffles are a game-changer. They’re crispy on the outside, fluffy on the inside, and bursting with savoury goodness. They’re perfect for a quick breakfast, a satisfying brunch, or even a light dinner. And honestly, the hummus adds a little something extra special. You won’t believe how well it works!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious waffles:

• 2 cups mashed potatoes (Russet or Yukon Gold)
• 2 tbsp vegan butter
• 1/4 cup hummus
• 1/2 cup gluten-free all-purpose flour
• 1/4 cup rice flour
• 1/4 cup chopped onions
• 2 tbsp fresh cilantro
• 1 tsp crushed black pepper
• 1/2 tsp red pepper flakes
• 1 tsp Italian seasoning
• 2 cloves minced garlic
• 1/4 cup water or vegan buttermilk
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make all the difference:

• Hummus as a binding agent: This is the secret weapon! Hummus not only adds amazing flavour but also helps bind the waffles together without needing eggs. It’s brilliant, right?
• Gluten-Free Flour Blend: I like to use a good quality gluten-free all-purpose blend. Make sure it contains xanthan gum for the best texture.
• Vegan Butter options: Any vegan butter will work, but I find the block-style ones melt a little better and give a richer flavour.
• Potato Varieties – Russet vs. Yukon Gold: Russet potatoes will give you a fluffier waffle, while Yukon Golds will be a bit denser and creamier. Honestly, either works beautifully! I often use whatever I have on hand.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, in a large bowl, mash your boiled potatoes until they’re nice and smooth. No lumps allowed!
2. Add in the vegan butter, hummus, black pepper, and red pepper flakes. Give it a good mix until everything is well combined.
3. Now, sprinkle in the Italian seasoning, chopped cilantro, gluten-free flour, and rice flour. Mix it all together – it will start to look a little crumbly at this stage, that’s okay!
4. Time to add the minced garlic and chopped onions. Stir them in well.
5. Gradually add the water or vegan buttermilk, a little at a time, while mixing. You want to form a thick, spoonable batter. Don’t add all the liquid at once, you might not need it all!
6. Give it a taste and adjust the salt as needed. Remember, you can always add more, but you can’t take it away!
7. Preheat your waffle maker and lightly grease it with cooking spray.
8. Pour the batter into the waffle maker, spreading it evenly.
9. Cook for 4-5 minutes, or until the waffles are golden brown and crispy.
10. Repeat with the remaining batter.

Expert Tips

• Don’t overmix the batter! Overmixing can develop the gluten (even in gluten-free flour) and make the waffles tough.
• If your batter is too thick, add a little more water or vegan buttermilk, one tablespoon at a time.
• For extra crispy waffles, let the batter rest for 5-10 minutes before cooking.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan & Gluten-Free: It already is! But double-check your ingredients to be sure.
• Spice Level Adjustment: If you like things extra spicy, add a pinch of cayenne pepper or a dash of your favourite hot sauce. My friend, Priya, loves adding a finely chopped green chilli!
• Savory vs. Sweet Adaptations: For a sweeter waffle, omit the pepper flakes and add a tablespoon of maple syrup to the batter. My kids love this version with berries and a drizzle of agave.

Serving Suggestions

These waffles are amazing on their own, but they’re even better with toppings! Here are a few of my favourites:

• Vegan cheese
• Chopped green onions
• Chili oil (trust me on this one!)
• Dairy-free sour cream
• A sprinkle of fresh cilantro

Storage Instructions

If you have any leftover waffles (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster or oven for the best results. You can also freeze them for longer storage – just wrap them individually in plastic wrap before placing them in a freezer bag.

FAQs

Let’s answer some common questions:

1. Can I use sweet potatoes instead of regular potatoes in this recipe?

Absolutely! Sweet potatoes will give the waffles a slightly sweeter flavour and a beautiful orange colour.

2. What is the best way to prevent the waffles from sticking to the waffle maker?

Make sure to grease the waffle maker well with cooking spray before each batch.

3. Can this batter be made ahead of time and stored in the refrigerator?

Yes, you can! Just store the batter in an airtight container in the refrigerator for up to 24 hours. You might need to add a little extra liquid when you’re ready to cook.

4. What are some good dipping sauce options for these vegan waffles?

Vegan ranch, sriracha mayo, or even a simple hummus dip would be delicious!

5. Can I bake these waffles in the oven if I don’t have a waffle maker?

You can! Preheat your oven to 200°C (400°F) and pour the batter into a greased muffin tin. Bake for 20-25 minutes, or until golden brown.

6. Is the rice flour essential for the texture, or can it be substituted?

The rice flour helps create a lighter, crispier texture. If you don’t have it, you can substitute it with more gluten-free all-purpose flour, but the waffles might be a little denser.